|
GRILLED
POTATO CHIPS
Because
russet potatoes have a low water content,
they make crisper chips than other types.
Peel the potatoes if you must, but we liked
the chips better with the peels on.
1
pound russet potatoes, scrubbed and bias-cut
into 1/16-inch-thick slices
3 tablespoons cooking oil
1/2 teaspoon dried thyme, crushed
1/2 teaspoon coarse salt or seasoned salt
Place
potato slices in a Dutch oven. Add enough
water to cover. Bring just to boiling. Cook
for 2 to 3 minutes or until crisp-tender;
drain. Place potato slices in a single layer
on paper towels. Carefully brush both sides
of potato slices with cooking oil. Sprinkle
with thyme and coarse salt or seasoned salt.
|
 |
For
a charcoal grill, arrange potato slices on the
grill rack directly over medium-hot coals. Grill,
uncovered, for 15 to 20 minutes or until browned
and crisp, turning occasionally.
For
a gas grill, preheat grill. Reduce heat to medium-high.
Arrange potato slices on the grill rack; cover
and grill as above.
Remove
potato slices from grill; let stand for 8 to 10
minutes on a baking sheet lined with paper towels.
(Chips will crisp as they stand.)
Makes
4 servings.
1
Serving - Calories: 209, Fat: 10g (Saturated:
1g), Cholesterol: 0mg, Sodium: 276mg, Carbohydrate:
27g, Protein: 3g.
[Simply
Perfect Grilling 2001, Better
Homes and Gardens Special Interest Publications]
|
