Indulge in the crispy, golden goodness of homemade grilled potato chips, a delightful snack that's easy to make and bursting with flavor. These chips are not your ordinary potato chips; they're grilled to perfection, giving them a smoky, charred taste that'll tantalize your taste buds. With just a few simple ingredients and a grill or grill pan, you can create a healthier alternative to store-bought chips that's sure to become a favorite. Explore two irresistible variations: classic grilled potato chips seasoned with salt and pepper, and a zesty herb-infused version that adds a pop of freshness. Get ready to elevate your snacking experience with these addictive grilled potato chips.
Here are our top 2 tried and tested recipes!
ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS
Steps:
- To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
- Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
- Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
- For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
- To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!
GRILLED SPICY SWEET POTATO CHIPS
Sweet potatoes are cut into slices, seasoned, and grilled.
Provided by ZoeyInTheMiddle
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
- Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 31.5 g, Fat 13.9 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 126 mg, Sugar 6.2 g
Tips:
- Use a mandoline slicer to get uniformly thin and even potato slices. This will ensure that the chips cook evenly.
- Soak the potato slices in cold water for at least 30 minutes before cooking. This will help to remove excess starch and prevent the chips from sticking together.
- Pat the potato slices dry before tossing them with oil. This will help the oil to evenly coat the potatoes and prevent them from becoming soggy.
- Use a high-heat oil, such as grapeseed or avocado oil, for grilling the potato chips. This will help to create a crispy exterior.
- Grill the potato chips in a single layer so that they cook evenly. If you crowd the pan, the chips will steam and become soft.
- Flip the potato chips halfway through grilling so that they cook evenly on both sides.
- Season the potato chips with salt and pepper immediately after grilling. This will help the seasonings to adhere to the chips.
- Serve the potato chips immediately or store them in an airtight container at room temperature for up to 3 days.
Conclusion:
Grilled potato chips are a delicious and easy-to-make snack or side dish. They are perfect for parties, picnics, or potlucks. With a few simple tips, you can make perfect grilled potato chips at home that are crispy, flavorful, and addictive.
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