Vinegar and Salt Grilled Potato "Chips"
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- 4 medium Yukon gold potatoes, scrubbed
- Canola oil
- Salt
- Freshly ground black pepper
- Malt vinegar
- Kosher salt or Fleur de Sel
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- Fire up the grill to medium heat and get ready for crispy, flavorful magic.
- Drop the potatoes into a pot of cold water with a tablespoon of salt; boil until tender yet firm, about 10 minutes. Drain, cool, and slice into tantalizing 1/4-inch rounds.
- Brush both sides generously with canola oil, season with salt and fresh black pepper, then grill for 10 minutes, flipping occasionally, until golden and perfectly cooked through.
- Plate the sizzling slices, drizzle with malt vinegar for that zesty kick, and shower with kosher salt or Fleur de Sel. Serve hot and watch them disappearyour new go-to grill snack!
