Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

For the crispiest chips, use Idaho russets, which have lower water content than most other potatoes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
grill:
15 mins
stand:
8 mins
total:
33 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato slices in a Dutch oven. Add enough water to cover. Bring just to boiling. Cook for 2 to 3 minutes or until potatoes are crisp-tender; drain. Place in a single layer on paper towels. Carefully brush both sides of potato slices with cooking oil. Sprinkle with thyme and salt.

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  • Preheat gas grill. Reduce heat to medium-high. Place potato slices on the grill rack directly over heat. Cover and grill for 15 to 20 minutes or until potatoes are browned, turning occasionally. Remove from grill. Let stand on a paper-towel-lined baking sheet for 8 to 10 minutes. (Chips will crisp as they stand.) Makes 4 servings.

Charcoal Grilling Method:

Grill seasoned, precooked potatoes on grill rack over medium coals for 15 to 20 minutes, turning occasionally. Serve as above.

Nutrition Facts

209 calories; fat 10g; saturated fat 1g; carbohydrates 27g; insoluble fiber 1g; protein 3g; vitamin c 16.5mg; sodium 276mg; calcium 10.1mg; iron 1.6mg.
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