Homemade Baked Potato Chips

I love home baked chips! Here are a few tips for perfect crisp chips: <br/><br/>1) Soak the sliced potatoes anywhere from 5 minutes to overnight. This depends on how much time you have but one good rinse/soak is a must, you'll see the water turn cloudy-that's the excess starch! Excess excess starch is the main reason potatoes fail to crisp. <br/><br/>2) Remove excess water before baking. (I use my salad spinner but paper towels work fine.) <br/><br/>3) Use a higher temp for a shorter amount of time (400-450 for 10-15 minutes...be sure to check them until you know the right amount of time for your specific oven.) <br/><br/>4) If you have problems with chips browning evenly rotate your cooking tray/sheet and/or flip the chips halfway through your cook time. <br/><br/>5) You might also benefit from preheating your cooking tray/sheet 5 minutes. (I just put mine in while the oven is preheating and I'm chopping.) <br/><br/>Hope this helps. Snack on!

For a nice crispy result, try soaking the potatoes in ice cold water before cooking. This will allow the starch to rinse out and prevents that sogginess after frying or baking. Works great with homemade chips & fries!

I took the advice of others and cranked up the heat to 400 and baked them on the top rack for 13 minutes and they still weren't crispy. My potatoes were super thin, so that wasn't the issue either. Oh well, I ate them anyway as they sort of tasted like french fries. Would highly recommend using sea salt on them prior to baking.

If they are not crispy enough, turn up the oven and back closer to the element. Its a basic recipe for potato chips. This isn't rocket science. Don't cook in the microwave unless you want a dried out shriveled up potato. A microwave can dry out any vegtable and make it crunchy, doesn't mean its worth eating.

Great taste-but I couldn't get them crispy