On the third batch of triangle and circle cereal chips, I managed to get just one round cake. Not a single chip, regardless of the density / fineness of the mixture, will be knocked out everywhere without crumbs. I've never worked with silicone that bonds to grit mixes. They are very easy to clean, but if I have to literally oil the sheet to use it, it somewhat defeats the purpose of healthy cooking. Any suggestions? Bought two packs and only edge leaves can be used. They are ideal for drying sprouts, fruit and vegetables.
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