You can either go just thicker than the recipe calls for with the 1/16in setting (1.59 mm), or just thinner with the 1/32in setting. I'd go ahead and use your 1/32 setting, you'll have even thinner crispier potato chips.
You've posted this as a new question, instead of clarifying your original post, so you need to make your correction here, or it won't make any sense to anyone reading it: http://food52.com/hotline/23692-a-question-about-a-recipe-homemade-potato-chips
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