--Grilling potato chips takes a little time but it’s worthit! It’s a show stopper on the table.
--If you’re using a mandoline, be safe and watch your fingers! You can also use a food processor with a blade insert if you have one.
--Season these with whatever you like! Try spice rubs meantfor barbecuing, or flavored salts.
Grilled Potato Chips
Special Equipment: Mandoline slicer, grill basket if using
3 large russet potatoes, scrubbed clean
3-4 tbsp. vegetable oil, plus more for oiling grill
Salt and Pepper Mixture:
2 tbsp. kosher salt
1 ½ tbsp. pepper
2 tbsp. dried oregano
1 ½ tbsp. dried basil
2 tsp. dried dill
2 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
1 ½ tsp. onion powder
Using a mandoline, slice potatoes with the skin on 1/8 inch thick and place in an ice bath to prevent the potatoes from browning.
Preheat the grill and grill basket (if using), to medium high heat (350°). Clean and oil grates and basket.
Drain and thoroughly dry the potato slices using paper towels or a clean kitchen towel. Coat in vegetable oil. Choose which SpiceMixture you prefer and toss to coat making sure every slice is fully covered.
Working in batches, lay potatoes flat in an even layer,making sure not to over crowd, directly on the grill or in a grill basket (for smaller slices). Cook chips 3-4 minutes per side until golden brown and crispy. Keep an eye on the chips once they are flipped because they have a tendency to burn quickly.
Remove cooked chips and continue until all are grilled. Serve immediately.