Servings: 6 to 8
Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Maybe it was my oven, but my chips cooked unevenly, and some were burnt after 7 minutes. They also didn’t look like those in the picture. Definitely not as good as fried.
Please do not use vegetable oil, the process that it takes to make uses so many chemical's...I used EVOO it worked great. Enjoy!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.