Grilled Potato Chips: A Smoky Twist on a Classic Snack

The scent of grilling always takes me back to summer evenings with family, laughter echoing in the air as we huddled around the barbecue. While burgers and hot dogs were staples, my dad, ever the experimental chef, would sometimes sneak in a surprise. One year, it was grilled potato chips – thin, crispy slices of potato, kissed with smoke and perfectly salted. I remember being skeptical at first, but one bite and I was hooked. That smoky, savory crunch was unlike anything I’d ever tasted. I’ve been making them ever since, and now I’m going to share my version with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: Approximately 4 cups
• Dietary Type: Gluten-Free, Vegan

Ingredients

• 1 lb potato, cut into 1/16th inch slices on the diagonal (I use russets or long whites for less water content)
• 3 tablespoons cooking oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon coarse salt

Equipment Needed

• Dutch oven
• Paper towels
• Gas grill
• Perforated grill pan (optional, but recommended)
• Baking sheets

Instructions

1. Begin by preparing the potatoes. Place the thinly sliced potatoes in a dutch oven and cover them completely with water.
2. Bring the water to a boil over high heat. Once boiling, reduce the heat slightly and cook the potatoes for just 2-3 minutes, until they are tender-crisp. This parboiling step ensures they cook evenly on the grill.
3. Carefully drain the potatoes in a colander.
4. Spread the drained potato slices in a single layer on several layers of paper towels. This is crucial for removing excess water, which will help them crisp up better. Pat the potatoes dry with more paper towels.
5. In a large bowl (or a zip-top bag, see tip below), gently brush both sides of each potato slice with cooking oil. Alternatively, if using a zip-top bag, add the potatoes and oil and gently shake to coat.
6. Sprinkle the potatoes evenly with the dried thyme and coarse salt. Ensure each slice is seasoned.
7. Preheat your gas grill to medium-high heat. Once heated, reduce the heat to medium-high.
8. If you have a perforated grill pan, place the potato slices in a single layer on the pan. This makes handling easier and prevents them from falling through the grill grates. If you don’t have a grill pan, you can place the potato slices directly on the grill rack, but be extra careful when flipping them.
9. Cover the grill and cook the potato chips for 15-20 minutes, or until they are browned and crispy. Turn the chips occasionally to ensure even cooking on both sides. Watch them closely, as they can burn quickly.
10. Remove the grilled potato chips from the grill and place them on baking sheets lined with paper towels.
11. Let the chips stand on the paper towel-lined baking sheets for 8-10 minutes. They will crisp up further as they cool.

Expert Tips & Tricks

• Potato Choice Matters: Russet and long white potatoes are ideal because they have a lower water content than other varieties, resulting in crispier chips.
• Thin Slicing is Key: A mandoline slicer is your best friend for achieving uniform, paper-thin slices. If you don’t have one, use a very sharp knife and take your time. Consistent thickness ensures even cooking.
• Parboiling Perfection: Don’t overcook the potatoes during the parboiling step. You want them tender-crisp, not mushy. Overcooked potatoes will fall apart on the grill.
• Oil Application: While brushing is ideal for using less oil, the zip-top bag method is faster. If using the bag, be sure to use a little extra oil to ensure all the potatoes are coated.
• Grill Pan vs. Direct Grilling: A perforated grill pan makes the process much easier, especially for beginners. However, grilling the potatoes directly on the rack can result in a slightly smokier flavor. Be sure to oil the grill grates well to prevent sticking if you choose this method.
• Don’t overcrowd the grill: Work in batches if needed to avoid steaming the potatoes instead of grilling them.
• Spice it up! Feel free to add other spices such as garlic powder, onion powder, paprika, or cayenne pepper to the oil mixture.

Serving & Storage Suggestions

These grilled potato chips are best served immediately while they are still warm and crispy. They make a fantastic side dish for burgers, sandwiches, or grilled chicken. They also make a delicious snack on their own.

To store leftover chips, place them in an airtight container at room temperature. They will lose some of their crispness over time, but they should still be enjoyable for up to 2 days. I do not recommend refrigerating the chips, as this will make them soggy. You can try reheating them in a low oven (around 250°F) for a few minutes to crisp them up slightly, but they will never be quite as good as fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	1g	–
Protein	2g	4%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Sweet Potato Chips: Substitute the russet potatoes with sweet potatoes for a sweeter and more vibrant chip. The cooking time might need slight adjustments.
• Herb Variations: Experiment with different herbs! Rosemary, oregano, or even a sprinkle of dill would be delicious.
• Spicy Chips: Add a pinch of cayenne pepper or red pepper flakes to the oil mixture for a spicy kick.
• Garlic Parmesan Chips: After grilling, toss the chips with grated Parmesan cheese and garlic powder.
• Oil Options: While cooking oil is recommended, you can also use olive oil for a richer flavor. However, be mindful of the smoke point of olive oil.

FAQs (Frequently Asked Questions):

Q: Can I use a charcoal grill for this recipe?
A: While possible, it’s more difficult to control the temperature with a charcoal grill. A gas grill is recommended for consistent heat and even cooking. If using charcoal, make sure the coals are not too hot and position the chips further away from the heat source.

Q: My potato chips are sticking to the grill. What am I doing wrong?
A: Make sure the grill grates are clean and well-oiled before placing the potato slices on them. Also, don’t try to move the chips too soon after placing them on the grill. Let them cook for a few minutes until they start to brown and release naturally.

Q: How thin should the potato slices be?
A: Aim for 1/16th of an inch. This is thin enough to ensure the chips cook quickly and evenly, but not so thin that they fall apart.

Q: Can I make these ahead of time?
A: These chips are best served fresh. While you can make them a few hours ahead of time, they will lose some of their crispness. Reheating them in a low oven can help restore some of the crispness.

Q: What if I don’t have dried thyme?
A: You can substitute dried thyme with other dried herbs such as oregano, rosemary, or Italian seasoning. Or, you can omit the herbs altogether and simply use salt.

Final Thoughts

Grilled potato chips are a fun and delicious twist on a classic snack. They’re surprisingly easy to make and are sure to impress your friends and family. So fire up the grill and give this recipe a try! I’m confident you’ll love the smoky flavor and crispy texture. Don’t be afraid to experiment with different herbs and spices to create your own signature chip. And please, share your feedback and variations with me – I’m always looking for new inspiration in the kitchen! Pair these chips with a refreshing iced tea or your favorite grilled burger for a complete summer meal. Happy grilling!