Chef Megan Mitchell

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Grilled Potato Chips

  • Complexity: medium
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Grilled Potato Chips


  • 3 large russet potatoes, scrubbed clean
  • 3-4 tbsp. vegetable oil, plus more for oiling grill
  • 2 tbsp. kosher salt
  • 1 1/2 tbsp. pepper
  • 2 tbsp. dried oregano
  • 1 1/2 tbsp. dried basil
  • 2 tsp. dried dill
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 tsp. pepper


  1. Using a mandolin slice potatoes with the skin on to 1/8 inch thick and place in an ice bath to prevent the potatoes from browning.

  2. Preheat the grill and grill basket (if using), to medium heat (350°F). Clean and oil grates and basket.

  3. Drain and thoroughly pat dry the potato slices using paper towel or a clean kitchen towel. Place in a large bowl and coat with vegetable oil.

    Choose which Spice Mixture you prefer and toss to coat making sure every slice is fully covered.

  4. Working in batches lay the potatoes in a flat, even layer, making sure not to over crowd, directly on the grill or in a grill basket (for smaller slices). Cook chips 3-4 minutes per side until golden brown and crispy.

    Keep an eye on the chips once they are flipped because they have a tendency to burn quickly.

  5. Remove cooked chips and continue until they are all grilled. Serve immediately.

    Recipe Courtesy of Megan Mitchell

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