Cracked Pepper Potato Chips with Onion Dip

2008, Ellie Krieger, All Rights Reserved

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Total Reviews: 3

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  • on April 13, 2014

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    I had to try this after reading the neg. reviews. I cooked in our convection oven (conv. convert) which lowers the temp. 25 deg. for 15 min. for thicker slices, came out great. You just can't walk away and trust the timer. The tinner slices I cooked a shorter time, just keep an eye on and they will be just fine. I did use the russet potatoes.

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  • on February 08, 2012

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    My mandolin wouldn't cut evenly. One side of the potato was always thinner than the other. When I cooked the first batch, I didn't preheat the oven and only left them in for 15 min. The thin side was brown and the thick side was just barely cooked. The second batch, the oven was already heated up, so I left them in for only 10 minutes. They were all burnt and the brown/burnt side always stuck to the aluminum foil. I just did one potato with 2 tsp olive oil as a test. I filled two cookie sheets plus had some left over that I just pan fried, in my iron skillet, without adding any additional oil.

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  • on January 17, 2012

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    Definitely too hot an oven and/or too long baking time. These burned... yuck-o! i'll keep experimenting with different times, lower temps.

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