Roasted Thick Potato Chips
Show: 30 Minute MealsEpisode: 30 Minutes to Victory
Rate This RecipeRead users' reviews (19)
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Total Reviews: 19
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By team302
on May 06, 2012
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Recommend using a mandolin. It made the slicing quick, easy and consistent!
By lg2011
Troy, Michigan
on May 04, 2012
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These are amazing! The key to there chips is to slices them all the same exact size, so that they all cooked at the same time, that way they turn out very crispy! i didn't have the grill seasoning, so i just used garlic salt, plain and simple and really delicious! Thank you for another great recipe Rachael!
By jessiehamm
Bensalem, PA
on January 28, 2011
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I love these potatoes! I leave them in my oven a bit longer to let them crisp up even more!
By java1012_12996226
manville, 70
on July 11, 2010
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SO SO SO Delicious and easy!!!!
By emily1616
Los Angeles, CA
on June 21, 2010
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I recommend that you cut the potatoes very evenly, because some of mine were burnt, but the others were either perfect, or not finished. And I just kept them simple, so I just added salt and pepper...still very yummy.
By Dakota 59
Bismarck
on March 12, 2010
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I've made these twice. Both times they cooked unevenly --too done or soggy on the same chip. While I tried different seasonings both times, they were still too strong/over spiced. Next time I'm going to try pepper only. I'm determined to perfect this becasue the recipe is easy and would be so handy to make. Hope you all will keep poting your ideas.
By lindasoldman_12...
bokeelia, 48
on March 01, 2010
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First I cooked the potatoes on parchment papper, no stick and easy clean up.
I didn't have the grill mix, so I mixed salt,pepper and garlic powder.
By knit.purl_9270274
Adrian, MI
on February 25, 2010
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These were very tasty. I did not have a sticking problem, I lined the pan with foil and sprayed the foil with Pam. I did brush EVOO on both sides of the potatoes. You can change up the flavor by the seasonings you use, I would add to also season with salt. Easy, quick, goes with many different dishes. It would be best to have all the potatoes sliced the same thickness to get uniformity in crispiness.
By K Nelson
Atlanta, GA
on February 24, 2010
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Has anyone tried baking them on a silpat for the sticking issue. Would they still crisp. There's always a good coating of PAM
By cinnyf
Columbus, OH
on February 14, 2010
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I just made these for my 3 year old daughter and her friend and they were a big hit! They were delish! We had no sticking to the pan. Just brushed both sides with EVOO and seasoned well and they came out perfect.