So far what we've learned is that chips thin enough to be considered real chips stick to a well-oiled baking sheet and turn brown very fast, thus turning them into shattered bits of brown potato when you try to unstick them. Thicker chips, which do not seem so properly chip-like, seem to be faring better, but require longer cooking in order to get crispy. Not that they're not delicious otherwise, but one doesn't eat potato chips for the gooshy wonderfulness of them.
Ted--unfortunately after the fact--suggested using the silpat liners for the baking sheets to see if that would help. It'd clearly help the sticking problem. I'll give it a whirl next time, and see what kind of consistency I get out of the chips.
If I made homemade peanutbutter, I could have a totally home-made pb&j and chips lunch! But I haven't made peanutbutter yet. :) I'll try that some other time. :)
