![spike seasoning vintage spike seasoning vintage](https://1.bp.blogspot.com/_zIETtoksTF8/TTsLKuXL3YI/AAAAAAAAAas/kR1nZipuMHY/s640/SPIKE+Giveaway.jpg)
Once I was able to get them paper thin like Jessica said, they crisped up in less then 3 minutes. This is a great starter recipe to experiment with and expand the options including flavoring. Next I intend to try crinkle cut and oven baking for larger batches. Using the parchment paper, I think larger batches could be made at one time, but the cooking time would likely be longer. These were as good as any store bought chips, but much healthier and much cheaper. In a single layer and thin slices, the cooking took about 3 minutes to brown and crisp the potatoes. Voila!! Perfect chips that didn't stick to the paper, and didn't stick together. The third batch, I oiled parchment paper, and arranged the potato slices so that they didn't overlap or touch each other. This was better, but many still stuck to the plate. The second batch, I oiled the plate with olive oil.
![spike seasoning vintage spike seasoning vintage](https://i.pinimg.com/originals/23/44/fa/2344faf4cbbba844d4a4e5ab29b616e2.jpg)
So the chips stuck to the plate and came off in pieces. The first batch, I used a paper plate to absorb the moisture in the potatoes, and seasoned with garlic salt. I used a mandoline to get super thin slices. I initially found this recipe on another site, and had to try them right away. Since I never would have thought of making them in the microwave I want to give a big thanks to you Jessica for putting your recipe on
![spike seasoning vintage spike seasoning vintage](https://i.ebayimg.com/images/g/PWkAAOSwcb5c8-0f/s-l300.jpg)
We really love them and will probably never buy commercial potato chips again. The thickness of your chips and the power of your microwave will affect the time. If your making multiple batches your going to get a lot of steam inside your microwave causing water droplets all over so your going to have some extra clean up. We cook them at our microwave’s highest setting from 4 - 6 minutes. Spray each side with Pam and lay them on the parchment without over lapping as best you can. Take just enough of your potato slices to cover the parchment and pat them dry. Took out the glass turn table, and cut a piece of baking parchment to fit it, and sprayed it with Pam. Put all the slices in a bowl of water to keep them from browning. So I peeled an Idaho baking potato and used my mandoline slicer set at about 2/3 the thickness of a dime to give it a try. Unbelievable! Potato chips are fried in oil right? But why not try it. Looking for help making a healthy potato chip for my wife, I found this recipe using the microwave to make them.
SPIKE SEASONING VINTAGE FULL
Because I've been a Potato Chip Junkie since I was a kid, I even held a few to the light and it looked e x a c t l y like right out of the store bought bag! I just wonder what they'll taste like not warm :) For the few reviews I had time to read today, in regards to someone saying their Microwave had odor, I humbly suggest either leaving the door open till the moisture escapes, or put a micro-save container 1/2 full of water, add a drop or two of either vinegar or lemon juice, and nuke it for about 3 minutes, that will freshen any smells, and when the water is warm you can use it to wipe out your micro. I rolled the used parchment paper, put it in a plastic bag in the freezer to use for tomorrows' batch. EeeeYUM! Next time (tomorrow), I'm going to try Onion & Garlic Flavor. Drizzled with Extra Virgin Olive Oil, and Sea Salt, mixed it with my fingers, layed them flat, mircowaved them for 6 minutes. Guess what! I don't ever have to buy Potato Chips again!!! Fantastic!!! I used Parchment Paper on the turntable, sliced (till I find my mandalin) one potato with a peeler, finished awkward piece left with paring knife.