They're gorgeous! If I hadn't just eaten far too many latkes last night, these would be on the agenda for this evening.

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 Eric - what a great idea - a salad spinner. We'll have to try that next time. Also good to know the recipe works well with olive oil. Sometimes all that butter can be a bit rich.

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!

I tried your chips. I think I sliced them too thick... When I originally read your recipe I had to make it off of memory (no pc at home). Thought that you said 1/4 in. Instead it is 1/8 in. Oh well, just longer cook time. Couple more minutes....

Done! Taste great

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.

I want to make these as a a platform for my bbq pulled chicken for a cocktail party I'm having on Saturday. Are these thick enough to stand up to a bit of chicken?

Also why is soaking them in cold water a good first step?

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.

I have just cooked these but used olive oil instead. Wonderful, still the same, nice with meals instead of mash, roast potatoes, etc.

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'm not sure what happened, but mine burnt to a crisp and set off the smoke alarm. I used olive oil. Any advice on what could have gone wrong? I baked them on the upper shelf. Could that have done it?

Also, I went in to check at 13 minutes, which is the point when I found they'd already burnt (and when the blasted alarm went off).

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.