Quote:
Originally Posted by Kipper is King
With thinly sliced potatos, the broiler is high heat enough that it would work quickly methinks. Also, it should remove enough of the moisture to make them crisp.
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No, even on high heat, it takes about twice as long (30 minutes) and the edges can burn before the center dries up. Because the slices are in for so long, even with liberal spray or margerine, the soggy bits end up clinging to the oven rack and it makes a mess. Basically the part that is bad is how uneven it is. You have to take chips out that are done already out of the oven and leave others in.
This works if you use aluminum foil and grease a pan well and incorporate flipping but that means more fat and again - more dishes for me to do. It's all about convenience really. I don't want to have to wash a greasy pan as well or wait that extra 15 minutes.