We expected chips to be crispy, two batches later they were not (even with increasing oil), flavorless.
Parmesan Potato Skin Chips
From EatingWell: January/February 1999
Here, we toss the most nutritious part of potatoes, their skins, with olive oil, seasonings and Parmesan cheese and bake them to golden perfection.
5 Reviews for Parmesan Potato Skin Chips
I thought it was awesome they used a *real* pan instead of a brand-new shiny reflective one bought for the sake of a picture. Kind of goes against commercials where they show you fake hamburgers instead of what they really look like when you buy them! Keep the picture! Also...the recipe is delicious!
Tasty Taters, but I agree with a previous reviewer, it may be time for a new pan!
Great recipe! Have to say the photo is very unappetizing though.