I tried these last night, and they were awesome!

I soaked the 'chips' in water for about 1 hour, then dried them in a salad spinner. I also used olive oil instead of butter, and they turned out great.

Will definatly be making these agin in the future...

Hi Elise,

I finally got around to making these. Like Eric, I soaked the sliced potatoes in water, but the water I used was a solution of sugar and water. I have heard somewhere that McDonalds does the same to their fries. I'll have to make some without the soaking step to see if it enhanced the flavor any. I also substituted the butter with E.V.O.O. I used garlic and black peppercorn infused olive oil. I seasoned the chips with crushed Hawaiian Rock Salt.

They came out very well. My friends and I liked them very much. With one of the batches I made I tossed in some finely chopped garlic. That was very very good. I will definitely be making this again.

These chips have always been my comfort food. I use Yukon Golds and soak the slices in ice water and then dry them. As a variation, I use olive oil instead of butter, and I sprinkle the slices with chopped rosemary.

What's also very tasty is to use olive oil, but the infused olive oil. I use rosemary, garlic or basil infused oil, because I find that the actual spices tend to burn too much in the high heat.
Enjoy!

Hi ya'll Stephanie here from New Orleans...
Everything tastes better with Tony Tchacheries
spice. I am not sure if the spelling is correct, however the potatoe chips were great. My family wants to know what is for dinner tomorrow already.

To answer that question, it removes most of the starch in the potato allowing a better cooking, and thus making them more " crispy". It's like when you pour cold water over macaroni it stops the cooking process making a more al dente texture.

This is a great side idea for ANY meal. I make them all the time with butter, sometimes olive oil, and spice them differently every time. They seem to work well any way! They are always soooo good.

I tried baking these again (I'm determined!) with less oil and less heat (450). The chips turned out okay, but not as crisp and gorgeous looking as the ones in the picture. Some were crisp, others weren't. I ended up finishing them off in the microwave, one handful at a time on a paper towel, which helped. Despite the unevenness of the cooking, everyone loved them. I just wish I could get the butter version to work without dealing with smoke.

Hi there! My friend and I made these chips last night and they were amazing! But we were making them for a cook out for tonight and they became soggy. Any suggestions for storing them?

Every try storing already cooked french fries? Doesn't work. They get limp. ~Elise

I've been making these for years but usually make them twice the thickness you have in the photo. In the UK they are known as 'scallops' and have been popular in the north of England for as long as I can remember.

@ Anna - you need to experiment a bit to find the optimal temperature and time as the 'chips' will burn faster on the edges, a nice even heat is needed, perhaps if you pre-heated the oven first? I don't use a brush to apply any oils or spices, I use a spray. Just go down your local gardening shop to get a water sprayer, give it a good clean and use it to apply oil evenly and neatly.

I also keep homemade oils, adding various spices to an oil can make a great difference - mustard seeds and oil, garlic and oil, herbs and oil, rosemary and oil, etc - you have to let the oil sit in a warm place (direct sunlight) once you've added the various ingredients and the longer you leave it the stronger the flavour but it is well worth it.

As you said once or twice a month is fine as these treats are rather unhealthy, but, man, it's worth it.

What not to do:
While making salt and vinegar chips, DO NOT soak the potato slices in vinegar, then drown in olive oil, place on a tray smothered in salt and then add more vinegar. Then DO NOT randomly guess a temerature to put the oven at therefore shoving the potatos in an incorrect environment. It will not taste good.

Hello,
I would really like to do this recipe, but I cannot find how long do you soak them in water? when soaking do you already slice the potatoes or the potatoes should not be sliced until they are completely soaked? I don't cook that often and neither am a pro; therefore, I want to learn.

You do not soak the potatoes in water in this recipe. Potatoes have a lot of natural moisture in them, which is why you pat the slices dry before baking them. ~Elise