Garlic Potato Chips

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Since I'm trying to fight off cancer I've incorporated foods that starve and prevent it and this recipe helps because I love chips. I use olive oil spray and baked at 350 for about 10 min then flipped them. Added basil ( another C fighter as is garlic and haven't touched a processed chip since.

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These are really good, however you have to be sure to cut them into identical, perfect cirlces. I did not do so well on the madoline and some came out thinner than others making the chips cook unevenly.

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I think people should follow directions closely. The initial cooking spray keeps the olive oil from absorbing into the potato. I did adjust the baking time lower due to my s
Ices were thinner. But the chips came out good.

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they were amazing it tastes like i got it from the store

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It was pretty good.

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Using recommendations others posted I adjusted the temp to 350 and time in the oven to about 15-20 minutes. Although not perfect I did not have any black chips and most of the came out crispy.

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Not a good recipe at all!! They all burned and became brown and some a little black. They all were pretty even and 400 degrees seemed way to high. I have to agree with the previous person's comment becuase mine turned out the same.

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Really a minus star rating...To make these potato chips seemed like a yummy idea...ick. Perhaps it was because it was my first time to make these types of chips. I peeled the potatoes, Used garlic, olive oil to coat and cook, no spray oil. Hand cut these. The thinner ones became a nice chocolatey brown while the slightly thickers were under coloured. Took out the brown ones, let the thicker ones finish baking. The brown crisps were crunchy but the thicker crisps were not crisp. Drained chips on paper towel...but were still greasy and not crispy. No, I won't make these again. I'll just purchase them from the store.