Grilled Potato Chips Recipes

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VINEGAR AND SALT GRILLED POTATO "CHIPS"



Vinegar and Salt Grilled Potato

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 medium Yukon gold potatoes, scrubbed
Canola oil
Salt
Freshly ground black pepper
Malt vinegar
Kosher salt or Fleur de Sel

Steps:

  • Heat the grill to medium.
  • Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
  • Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
  • Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.

GRILLED POTATOES



Grilled Potatoes image

Need a simple sidekick to serve with steaks or chops? Try these grilled potatoes, which are bursting with fresh flavor. I make this recipe for picnics and potlucks. The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash! -Jena Coffey, Rock Hill, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium baking potatoes, peeled and cut into 1-inch cubes

Steps:

  • In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED POTATO SLICES WITH SALT AND VINEGAR



Grilled Potato Slices with Salt and Vinegar image

Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 5

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Steps:

  • Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
  • Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

GRILLED POTATOES



Grilled Potatoes image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Nonstick cooking spray, for the grill grates
3 to 4 large russet potatoes, cut lengthwise into 1/4- to 1/2-inch oval slices
Kosher salt and freshly ground black pepper
Garlic Oil, recipe follows
4 cloves garlic
3/4 teaspoon kosher salt
1 cup extra-virgin olive oil
2 tablespoons finely diced fresh chives
2 tablespoon chopped fresh parsley
Juice of 1/2 lemon

Steps:

  • Heat grill to medium heat and oil the grates with cooking spray.
  • Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
  • Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

GRILLED POTATO CHIPS



Grilled Potato Chips image

I was looking for something different to do on the grill and these fit the bill. We like them with burgers! Note: they don't work as well on charcoal or open flame as they do on the gas grill.

Provided by LAURIE

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb potato, cut into 1/16 th inch slices on the diagonal (I use russets or long whites for less water content)
3 tablespoons cooking oil
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt

Steps:

  • Just cover potatoes with water in a dutch oven.
  • Boil then cook for 2-3 minutes til tender crisp.
  • Drain.
  • Put in single layer on paper towels.
  • Brush both sides with oil then sprinkle with thyme and salt.
  • Sometimes if I'm in a hurry I will just dump it all in a ziploc bag and shake, but you will need a little more oil to coat the potatoes this way.
  • Preheat gas grill and reduce to medium high.
  • Place slices on the grill rack directly over heat, for easier handling I use a perforated grill pan like those for shrimp, etc.
  • Cover grill and cook for 15-20 minutes until browned, turning occasionally.
  • Remove from grill and let stand on paper towel lined baking sheets for 8-10 minutes.
  • The will crisp as they stand.

Nutrition Facts : Calories 178.1, Fat 10.3, SaturatedFat 1.4, Sodium 297.6, Carbohydrate 19.9, Fiber 2.6, Sugar 0.9, Protein 2.3

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