Remember when I said my new favorite guilty pleasure was the grilled salt and vinegar potato chips? Well, those were so last week. Outta style, outta mind. My newest favorite guilty pleasure is the grilled barbecue potato “chips” that I made tonight. After we consumed a large bowl of the grilled salt and vinegar potato “chips” last week, my partner suggested doing a barbecue-flavored one. It was a brilliant idea. So here is my latest and greatest creation…
Warning: these are highly addictive!
Grilled barbecue potato “chips” with creamy chive dip
1 pound yukon gold potatoes, cut into 1/4-inch thick slices
2 cups water
1 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon bacon salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne powder
1/8 teaspoon ground mustard
2 1/2 cups water
1/4 cup plain, non-fat Greek yogurt
4 tablespoons fresh chives, chopped
1 teaspoon lemon juice
1/4 teaspoon salt
Bring potatoes to a boil in a medium saucepan (water should cover potatoes; add more water if necessary). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Drain well, and gently toss with oil.
Combine the greek yogurt, chives, lemon juice, and salt in a small bowl. Set aside.
Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Dust with barbecue-flavored seasoning before serving, and toss to coat.
Serve grilled barbecue potato “chips” with the prepared creamy chive dip, or on its own.
Makes 4 servings.