Yummy! Sprinkle with salt, if desired. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. It should not be considered a substitute for a professional nutritionist's advice. I had to keep adding minutes until they finally browned..it was a total of 10 min.

I wish I had made more. I just used olive oil and salt, but will try other seasonings and sweet potatoes in the future. You have to watch them VERY closely as even a few seconds too long will kill them. I cooked it about 25 minutes on each side, a total of 50 minutes. simply wonderful and so much better for you!!! Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. In a large bowl, toss the potato slices with the olive oil, salt and Old Bay seasoning, if using. (oil is messy and I can never seem to use one to evenly distribute seasonings) For my chips I used extra virgin olive oil and poured it in the middle of the plate, then used the oil in the plate to dip both sides of the potato slices in as I spread them evenly on the plate. Immediately immerse the potato slices in a bowl of ice cold water and let stand for at least one hour. Spread out potatoes on parchment paper; let dry 5 minutes. I sliced them paper thin the first time and followed the other directions, but at the last 'go round' in the microwave they burnt.

Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. For toppings I used seasalt, onion powder and cayenne. To solve the sticking problem, I just put a sheet of parchment paper on the turntable of my microwave and put the potatoes right on top. After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins. Thinly slice the potato across the width. WAY better than packaged chips. I have no idea what I did wrong! 10 minutes at 375 just burned mine black. I too found they took more time (about 7-9 mins) even though my potatoes were really thin. Also I use a veg peeler to slice my chips thinner. Ingredients 6 medium potatoes Oil for deep frying Optional: dash salt to (or to taste)

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The secret behind getting perfectly crisp and golden homemade potato chips lies in having potato slices that are thin and of uniform thickness. Boy, was it! We cut potatoes into thin slices, then coat them with olive oil, salt and a dash of Old Bay seasoning. CAN HOMEMADE POTATO CHIPS BE SEASONED WITH SOMETHING OTHER THAN SALT? My change(s) to the recipe were to do away with the bag. I had to go back online to make more copies of the recipes for others! I just made this. I used parchment paper directly on the turntable after I scorched my fingers trying to move the plate after the first round. Then I started expirementing with the next batch, with little criss-crosses and overlaps to create different looks. Repeat process with the remaining potato slices. It was an absolute hit!

I like to keep them rolled  as I fry the batches of chips and just unroll as many as I need. This will prevent the potato slices from browning. The end result was about 6 (I think I ate one or two additional ones in the process) beautiful circular "potato crisp doilies" which I served underneath a steak. Enter to Win $10,000 to Makeover Your Home! Everyone? Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. All can be made in 45 minutes or less. Info. You only need 25 minutes and three ingredients– potatoes, oil, and salt- to make these crispy, crunchy, … The crisps burnt before the timer was done. Make sure that the potato slices immediately drop into the water. My change(s) to the recipe were to do away with the bag.

(the kind without sugar added) The powder mix has citric acid in it which really gave the salty lime chips a nice Zzzzing! Have you ever tried making potato chips at home? Preheat the broiler on its low setting.

The potatoes really need to be sliced with a mandolin to get them as thin as they need to be to be done in a half hour. Is the 1/4" thick slice right? Great. Remove chips from plate, and toss with salt (or other seasonings). Slice potatoes thinly and place in a layer on the baking sheet. Overlapping chips is not recommened, as they tend to be slightly "chewy" in the end compared to keeping them seperated. These were remarkably good, never would have thought to try and make chips in the microwave. The only downside to this recipe is that you can't make many chips at one time. I would so love you folks to let us easily print a recipe. I'm thinking that somewhere I saw 200 degrees or 225 for 25-30 minutes, turning once. I had no idea that a microwave could produce potato chips like this!