My fiancé and I were a bit skeptical, but tried this recipe anyway. On our first batch, we had the mandolin set on the thinest setting and they came out tasting like store bought potato chips...we couldn't believe it! Second batch used setting three and they came out good, but just a bit burnt tasting, because they had to cook longer to get brown. Used the second setting on the mandolin and I guess third time was the charm, absolutely perfect. You have to keep an eye on them as they are cooking, the times very depending on how long they sit in the oil before cooking.
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My fiancé and I were a bit skeptical, but tried this recipe anyway. On our first batch, we had...