Grilled Potato Chips - BBQ And Grilling Recipes

Sometimes the packaged form of a food becomes so commonplace that it effectively wipes out the very notion of homemade – and such is the case with potato chips. We admit that frying them is messy and smelly, and it’s hard to rationalize when perfectly good potato chips are just a ripped bag away. But grilled chips are something else. Not only are they spectacular with steaks and burgers, but the only way you’re ever going to get your mitts on them is to grill some up yourself.

Prep: 10 minutes
Grill: 6 minutes per batch.

– Grill screen
– Long-handled spatula.

Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1½ pounds russet potatoes, scrubbed
2 tablespoons canola oil
Oil for coating grill screen
Finely ground sea salt to taste
¼ teaspoon freshly ground black pepper (optional).

1. Heat the grill as directed.
2. Slice the potatoes into slices that are as thin as you can make them, striving for less than 1/16 inch. Toss with the 2 tablespoons oil.
3. Put the grill screen on the grill and coat it with oil. Grill the chips in batches until browned at the edges, about 3 minutes per side. Remove with a spatula to a bowl and season with salt and with pepper, if desired. Keep grilling the chips until all are cooked and seasoned.


This entry was posted on Tuesday, August 7th, 2012 at 1:20 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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