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In order to puff, it needs to be heated very quickly to flash-steam the moisture inside. That's what makes it puff. In the oven it would be too slow. I've heard of people who make very thin sheets and put it right under the broiler to make it puff a bit, but I think you would end up with a denser chip that way. It also needs very close monitoring to make sure it doesn't burn this way.

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