Crisps

Everyone deserves a treat now and again...lol! The salty crisps go well with the chocolate, kill 2 birds with 1 stone!

By using the oven, you can skip the hassle of flipping and avoid using oil. Plus, you can make a large batch at once, which is great! These are a healthy and gentle snack for your body.About this recipeI wanted to create a healthy snack that you can eat without worry, so I came up with this recipe. While you can make these in the microwave, it requires flipping and you can only make a small amount at a time. If you want to make a large batch without flipping, the oven is recommended.

Sweet potatoes, carrots, potatoesSafe Vegetable ChipsThe story behind this recipeI published this as a guideline for those using a food dehydrator for the first time.*Please note that drying time may vary depending on the thickness of the vegetables and environmental factors (humidity and temperature).

One of my New Years resolutions was to eat more healthier but nothing seemed to work! I still get tempted to eat my favourite Max Strong Jalapeño and Cheese Crisps! I finally decided to try and make my own snack which is crispy yet delicious so I made some Crispy Kale Leaves and yes it’s working! I love them!The recipe is fool proof and you can’t go wrong!

Kale chips are everywhere in California at the moment, so I decided to try making some at home. They were really tasty, so I wrote this up as a recipe.They take around 20 minutes in the oven. The actual time will vary depending on your oven, so check on them often. They are nice with garlic salt too. The leaves should just be lightly coated in the oil. Take care to not let them get too soggy and oily. Recipe by Maraisin

This morning I had to go shopping, and among the important things I needed (like coffee) were potatoes. But there were no potatoes left at the little store next to my house by 10:00 am, and we were craving a potato tortilla! 😂 Then I remembered a recipe I saw many years ago where they made a potato tortilla using potato chips... So I got to work on it for dinner tonight! 👏🏻I assure you it turns out just like the traditional tortilla. For those of us who like to slice potatoes thinly, we can enjoy this tortilla without having to slice potatoes, etc. The only problem? Maybe the oil they fry them in isn't extra virgin olive oil, but oh well. They also sell potato chips made with olive oil, which could be used instead.Here's the recipe with a little trick I call "Saritruco," which I haven't written about in a long time.Best wishes to everyone :)

March 14, 2014: Featured in discussions♪Enjoy healthy and delicious vegetable chips without frying them in oil. Let's make them easily in the microwave!The origin of this recipeI wanted to make potato chips that aren't greasy and heavy on the stomach, so I came up with this easy microwave method.

Since store-bought potato chips are high in calories, my family doesn't buy any chips at the store. But my husband was craving potato chips in the middle of the night, so I tried making these in the microwave. I certainly didn't want to go through the trouble of deep-frying the potatoes in the middle of the night!The salt will not stick to the chips if they are seasoned after microwaving, so I recommend seasoning them before microwaving.Even if the chips are not completely dried in the microwave, they will eventually dry up and become crispy if set aside for a while after microwaving. Recipe by Marrietty

One russet potato makes 40 potato chips on the mandolin, each 1/8 inch thick, 3 millimeters, the perfect thickness for crispy, crunchy chips. Takes less than five minutes, in a cast iron skillet, no odor.Oxo mandolins are $46 on amazon. I have had mine for 15 years. I cut mostly by hand, but 1/8 inch thick is tedious.We use canola oil, drop one chip in the oil when we pour the oil in, add the rest of the chips when the test chip starts baking. The oil is refiltered through a paper towel and reused.

Made this when I was tired and stress with work ; cooking is indeed therapeutic for me!

I really enjoy the crunchy top of the cookie and the chewy soft middle of the cookie!

Here's my go-to, fail-proof (so far), chocolate chip cookies that's, for some reason, senior citizen approvedIf you want your cookies to be on the crispier, harder side, cook for 13 mins. If, like me, you want your cookies to be chewy, cook for 12 mins to 12 mins and 30 seconds. Of course, this depends on how consistent your oven temp is.

Tried these for the first time today, and they are a really satisfying snack!

I started playing with a recipe I found online and came up with this.

One of my sons is poorly this week so I'm concentrating on cooking lots of comfort food - and who doesn't find hot crispy chips with salt, vinagre and heaps of tomato sauce comforting??!! I don't like frying chips in tons of oil, but they taste just as good cooked like this in the oven and are much healthier too. And since basically they just cook themselves, the hardest part is peeling them 😊👌👊

Went down a treat at home!! :-D They were really nice straight from the oven with the chips warm and gooey!!! :chef

I like potato chips like Pringles and Chitato..but sometimes the flavor is too savory for me coz of all the MSG they added..so i decided to try and make it myself without adding MSG.

I’ve wanted to make this potato chip tortilla ever since Ferran Adrià made it popular. The other day, @beam8a tempted me, haha, so we got to work!Fun fact of the day: for the first course, potato chip tortilla, and for the second, croissants with chocolate candies… all good! 😂😂

I started with the potato roll recipe posted by chef SALG in here, but experimented and made changes, I am afraid I will forget them if I dont post them in here. Thank you, Salg.

I like to make cheese n onion flavour from onion powder, salt and nutritional yeast as my son can't tolerate store bought due to allergy to dairy. They taste great!

When I added soy sauce, these became even tastier than I expected!!They were also a hit with my friend, and when I shared the recipe with her, her family also raved about them.Could it be that soy sauce is the taste of comfort for Japanese people?!- If sliced too thinly, the chips will be too oily, so slice to a substantial thickness.- To drain the excess oil, spread on a sheet of newspaper.- Adjust the amount of sauce to the sweetness of the potato, or to whatever you prefer.- If deep-fried for too long, they'll become bitter, so be careful!! Recipe by uche

I found this on the internet and everyone loved them, they never last a day!

I had some left over kale from my soup. The red wine vinegar gives it a kick.

I found this recipe and my having loved it. My new go to come recipe.

These bouncy little gems are my easiest recipe. They will become your go to fave

My dad came up with this recipe and eats as a snack.Slicing the potatoes thinly as much as you can for a crunchy texture.It won't cook well if the slices dries out on the surface, so start cooking right after you slice them.I use a knife to cut the potatoes so there are a few thick ones. But they are like soft chips? and good too. Recipe by Royalhamy

This is a quick and easy homemade snack. I don't provide specific quantities because everyone can make as many as they want.

I recommend using the original flavor of the snack (red packaging). I really enjoy eating this Taiwanese snack, and whenever friends go to Taiwan, I ask them to bring some back as a souvenir. There are so many ways to enjoy it!

I have found that an old oven might take longer than the 23 minutes, and a new one might take sooner than the 17 minutes. I recommend checking them every two minutes after the 15 minute mark.

I've been making this cookies for yrs and they're absolutely delicious :) they spread a lot in the oven so if you what to make more just make them smaller before putting them into the oven :) happy cooking 😃