recipe needed for baked potato chips
#12264 - 06/21/03 11:14 PM
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queenie
Reged: 04/04/03
Posts: 88
Loc: Texas, USA
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does anyone have a recipe for these? i've made the home fries but still interested in making some at home.. also is ketchup ok???
thanks
amy
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Here is one, but I haven't tried it so not sure how it would be. potato chips Hope this helps.
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thanks i tried it last night. my microwave required much more cooking time which is odd since it usually nukes everything.
i do suggest you use a mandolin or make sure the slices are REALLY thin. also switching plates helps since the potatoes disperse moisture. i'm thinking about skipping the pam next time to see if it helps. i'll post again when i do.
thanks again! the baked lays are pretty salty and i'd prefer to make them at home where i can make sure they are organic.
thanks
amy
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i certainly will be trying this one - thankyou
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hi.
i've been toying with this one for a while. i love potatoes and chips. any way, i went out and bought one of those plastic plate with grooves many use to microwave bacon on to place the potato chip slices on. the ordinary plate suggested in the original recipe was leaving the chips a bit soggy.
what i do is make really thin potato slices (about 2-3 mm). feel free to cut off the skins or peel the potato before you slice it. then i take a paper towel and dry the potato slices as they can get juicy. the dryer the better, but don't beat yourself up over some moisture  lay the potato slices on the bacon cooker plate where they don't over lap. you might have to cook it in a few batches. put them plate in the microwave and nuke on high for 4 minutes, turn the over. be careful as they can be hot, i use tongs. then nuke for a few minutes. keep your eyes on them. when they start turning brown they are almost done. i like mine crispy so i nuke for a bit longer (about 8-9 minutes total). i do put lawry's season salt onj mine half way through, but they can be salted once you take them out. if they aren't really brown they will need to cool for a few minutes to harden up. since mine are crispy i can eat almost immediately.
i hope this might be useful and you get as good of result as i do. i'm addicted to these things. the only pain is that they take so long to slice and i don't have a mandolin 
amy
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I've been making these at least daily since I found the recipe. My boyfriend LOVES then and even went to far to order a slice off the internet! He also brought home about six HUGE bags of frozen potato slices (he works in the food industry) so now we don't even have to slice them anymore.
I have found that the less oil I use, the better the chips are. Although I lightly spray the chips once they are plated and sprinkle a bit of salt on them. Crisps them up real quick!
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~jules
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I tried the recipe in that link. It was very simple and the chips came out great. Just make sure they are at least starting to brown before you flip them over / take them out. Mine got nice and crisp, and I'll make them again soon.
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Amanda
I live in the Big Apple, but I don't eat the skin
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