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Lilly’s Table

 
 
Snap Peas & Little Smokies Skewers
© Lillys-Table.com Photo of Grilled Potato Chips
 

Tags: Vegan Dairy Free Gluten-Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Potato Chips

from Snap Peas & Little Smokies with Grilled Potato Chips to dip in Basil-Lemon Dressing, the Week of July 1, 2012.
View the previous recipe for this meal.

A dip of oil is all you need for these lightly grilled potatoes. Serve with a splash of salt & vinegar or dip in your favorite sauce.

Ingredients

  • 1 lb potatoes, red or yukon gold are nice
  • 1 tablespoon olive oil, more as needed
  • ½ teaspoon salt, more if needed

Serving Size: 2 People

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Preparation Instructions

Heat a grill over medium heat.

Scrub the outside of the potatoes to remove any dirt. Thinly slice the potatoes and dip in the olive oil, rubbing around to lightly coat. Sprinkle with salt to taste.

Lay on the grill and cover. Sear about 12-16 minutes on each side until char marks appear and the potatoes are tender. If they are charring faster than they are becoming tender, reduce the grill heat to low.

Serve the chips hot.

If you make them ahead, just reheat by tossing them on a baking sheet and placing in the grill on medium-low heat for about 5 minutes until hot.