Cajun-Roasted Root “Chips”

I see it all the time. The perfect baked “french fry” that the author swears is the method to make them crisp, followed by mixed reviews of “these were amazing!” and “they didn’t work, not crisp at all!” And you know what, both sets of reviewers are right. If there is one thing I’ve learned over the years it’s that there are a lot of things that can affect a recipe, and this goes well beyond the ingredients and the […]