Salt & Pepper Grilled Potato Chips


1 pound Russet potatoes, washed and sliced thin (about 1/8”)
Kosher salt
Fresh ground black pepper
Olive oil in a non propellant sprayer

Preheat grill to medium-high heat.

Prepare a baking sheet with 2 layers of paper towels.  Lay potatoes out in a single layer to absorb the liquid. 

Lightly spray potatoes with olive oil and sprinkle with salt and pepper.  Remove paper towels and flip potatoes over and repeat.

In a single layer, place potato slices on the grill.  Cook for 3-4 minutes, until you see golden brown grill marks. Flip and cook the other side.

Enjoy!  Serve with your favorite fry dipping sauce.

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com.  No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com.   All rights reserved.  The Slow Roasted Italian © 2011-2012.