Grilled Potato Chips Recipes

VINEGAR AND SALT GRILLED POTATO "CHIPS"

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

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

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.

GRILLED LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.

ROASTED POTATO "CHIPS"

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• Peel potatoes, then cut each lengthwise into 6 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl. Transfer to a 17- by 11-inch shallow baking pan (about 1 inch deep) and spread potatoes in 1 layer.
• Roast potatoes 15 minutes, then loosen with a metal spatula and turn over onto other sides, arranging pale potatoes around outer edges of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn with spatula again.
• Quickly toss garlic with remaining 1/2 tablespoon oil and sprinkle around potatoes in pan. Roast until potatoes are tender and golden brown and garlic is pale golden, about 10 minutes more. Loosen potatoes and garlic with spatula. Cool slightly before serving.

GRILLED POTATO SLICES WITH SALT AND VINEGAR

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.