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These are the best for homemade chips. Just slice and put in the microwave. How easy is that. Be sure to do a test run as each microwave is different. I had to turn down my power and extend the cooking time so the chips didn't burn. My chips took 6 minutes. The box does not tell you this but I figured it out when the first batch turned brown. I wanted lighter chips so just turned down the power and let them cook longer. I never have any leftovers when I make these. Works great with sweet potatoes too.
I just made a sweet potato into the best chips; no salt, no preservatives, just wonderful veggies. I bought the two tray Mastrad product, but I wish I had bought the product that included the slicer! I had to scrounge around my kitchen for a slicer that would cut 1/32" slices without cutting me! My ceramic potato peeler worked, but too dangerous to continue using. So, now I am going to order the Mastrad chip slicer gizmo. I made one sweet potato into wonderful, crispy chips. When thinly sliced, the cooking time was exactly 3 minutes. I put one tray in, set cook time, worked on slicing another tray, and when the first tray was done, I put the second tray in. And....then I gobbled them all up. I could not help it, they were soooooo good. But, I must get a more efficient way to slice them. 1 week later: I ordered/bought the Zyliss foldable slicer which does enable 1/32" slices plus adjustable thicker slices and julienne mode. Made more sweet potato chips. So good. Using one medium sweet potato, I created 1.1 oz of sweet potato chips in about 20 minutes. The thin consistent slices dried nice and crispy in the microwave in exactly 3 minutes as the booklet indicated. Enough time to make one batch while slicing and readying the next. I tried the double tray method; it works, but I like the single tray better. I could actually go faster. Now I have a wonderful dish of 1.1 oz of preservative free, healthy chips to eat. So good. I need to buy more veggies. I sliced and ate everything I had in my house!!!!
This product takes some experimentation I found out I can only get crispy potato chips by using a potato peeler to thin the slices I microwave them between 3-4 minutes I also found out some of them don't cook uniformly
I first purchased the potato chip maker with slicer and one tray, then ordered two extra trays. Love, love this product, and so does everyone else when the chips come out of the microwave. They are very thin and crisp without any oil; just dab the slices with a paper towel to dry and sprinkle with salt before you cook them. I make them with the skins on, and they are delicious! I have also made the chips with sweet potatoes, and they are awesome. I left the skins on, so slicing them was a little harder; I may peel the sweet potatoes next time to see if they slice a bit easier. I stacked the trays, but they didn't come out as crispy; maybe they need to be cooked longer. I find just using one tray in the microwave for three minutes is the best, and I can prepare the other trays while the first is in the oven. Takes a little time, but the guilt-free chips are worth it!
Read the directions, soaking makes a difference. Also, potato type selection makes a difference. And largest issue is thickness of the slice makes the largest difference. Make sure the thickness is reliable so that your cook times are consistent. All of this info comes from experimentation. Wish said information with recommendations was available in manual, or an insert, or online, something.
This works great, and with a little practice, you will be very pleased. This 2-platter kit does not come with a mandoline (the slicer-thinggie). Having one will help a great deal, and I just went and picked one up at Crate and Barrel. What you wind up with are very good tasting chips. What I came to realize is all that grease and stuff in store bought chips really detracts from the potato-ey taste. I experimented with adding a little salt or seasoning before I placed them in the microwave. That works too. The 2-tray kit lets you prepare one while microwaving the other. I stopped the cooking when they started turning tan-brown. You may need to pluck the more done ones off the platter, leaving the others to cook longer.
I am a heart patient, so I am careful with grease and salt. With these trays, you have no grease at all and you can control exactly what you put on - salt Mrs. Dash or nothing. Yup, these even taste good plain. I heard about this on Dr. Oz, and am so glad I ordered it. I sometimes just want something crunchy at night. Nothing better than a fresh potato done the way you want it. Give yourself 3 or 4 trays to get familiar with it, and have fun.
I purchased the tray and mandolin set and the set of 2 trays. I made potato chips and sweet potato chips. They came out great (I dried the potatoes really well before cooking); however, when you use more than one tray, after the recommended time (an additional minute per tray), you need to check each tray to see if they are done. In my microwave, more than 1 tray is not cooked to perfection in the recommended amount of time. When I add more time, I have to check each tray every 30 seconds because some trays cook faster than others. After adding all the time I need to add for my microwave, I am better off just making individual 3-minute batches, which is no big deal. I eat the first batch as I'm making the rest for everyone else - the cook's reward (LOL). The greatest part is that one medium-sized red potato and one medium-sized sweet potato make a ton of chips and satisfy our cravings and yet are only 8 Weight Watcher points total (divided by 2 people means that I only consume 4 points. Sweet!) The first time I made them, I seasoned the first batch with salt then used fajita seasoning on a subsequent batch, then had to try chili powder on another, and garlic powder on another (after the chips cool for about 30 seconds, I give them small spritz of Pam to help the seasoning stick). They were all fantastic!
My husband wanted these to make a healthier potato chip to have at lunch with a sandwich. They work GREAT with white potatoes and are especially good with some salt and spicing added before dehydrating--he made some zahtar from scratch and it's wonderful on the chips. We tried making some with a yam and rutabaga, but they didn't turn out well at all. The trays clean and store easily.
I found the thinner the slice the better the chip, but wow do they stay crisp a long time and are really nice! I do have to go a little longer than the instruction said (1 -2 min) but that's not big deal!
Get a good mandolin and buy these trays. If you cut whatever you nuke to the right thickness, these trays will do the rest for you. We've done a bunch of things on these things and for the most part we were successful without too much effort. Aside from knowing how nutritious it actually is to nuke the crap out of what you want to serve, it tastes good, you can season it beforehand & it's easy to do.