Grilled Barbecue Potato "Chips" Slices

2 pounds Russet potatoes, cut to 1/4" thick on the bias
2 teaspoons chile de arbol or cayenne pepper
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup evoo

In a large bowl, filled with ice water place potato slice.  Allow to chill for 20 minutes.

Preheat grill to medium-high.

In a small bowl combine chile de arbol, paprika, salt, pepper, and garlic powder.  Stir until mixed well.

Drain potatoes.  Place potatoes back into bowl and pour olive oil into pot and toss with seasoning mixture until all potatoes are coated.  Use your hands to ensure a good coating on all sides of potatoes.   Wash hands thoroughly when finished!

In a single layer, place potato slices on the grill.  Cook for 3-5 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
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