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I love these. I bake with skin on, use a mandolin to slice, and bake at 350. start taking them off one by one after 20 minutes. they'll be perfect.
Easy to make and really really good!
Hardest part was keeping them crispy, but I just threw them back in the oven for a bit or the conventional oven at work and they were even better.
Loved them, the first batch I either burned or undercooked , the thickness is very important.
These are delicious, I do have a little problem getting them to crisp but the flavor is great. I use garlic salt w/parsley flakes instead of just salt and I spray them with Pam w/olive oil.