No Salt / Low Salt Potato Chips on the Arteflame Grill

Enjoy delicious, crispy, and healthier homemade potato chips by grilling them on the Arteflame grill. With this recipe, you’ll create golden, perfectly seared chips with minimal or no salt, while still enjoying incredible flavor and texture. The flat cooktop ensures even cooking, while the high heat in the center gives your chips a nice crisp without burning.

Ingredients

4 large Russet potatoes, thinly sliced (use a mandoline for even slices)
3 tablespoons unsalted butter (or olive oil if preferred)
Freshly ground black pepper (to taste)
Garlic powder (optional)
Paprika (optional, for a smoky flavor)
Fresh herbs (like rosemary or thyme) for garnish
Water for soaking potatoes

Instructions

1. Fire Up the Grill

Start by getting your Arteflame grill ready. Pour some vegetable oil on three paper napkins, place them in the grill, stack firewood over the napkins, and light them up. Wait about 20 minutes until the grill reaches optimal cooking temperature.

2. Prepare the Potatoes

Slice the potatoes thinly, about 1/8 inch thick, using a mandoline slicer for consistency.
Soak the slices in a bowl of cold water for about 30 minutes. This removes excess starch and helps them crisp up better on the grill.
Drain the potatoes and pat them dry with a clean towel.

3. Season the Potatoes

In a small bowl, melt the butter. If using olive oil instead, just drizzle it over the potatoes.
Toss the potato slices in melted butter or olive oil, making sure each slice is lightly coated.
Add freshly ground black pepper, garlic powder, paprika, or other preferred seasonings (just skip or minimize the salt to keep them low sodium).

4. Grill the Potato Chips

Once your Arteflame grill is hot, carefully place the potato slices on the flat cooktop near the center for a quick crisp, then move them toward the outer edge as they cook.
Flip the chips after about 5 minutes or once the edges start to curl and the bottoms are golden brown.
Continue cooking until both sides are evenly crisp, about 10-15 minutes depending on thickness and grill temperature.

5. Remove and Cool

When the chips are golden and crispy, remove them from the grill. Remember to pull them off when they’re slightly underdone as they will continue to crisp after being removed.
Let them cool for a few minutes to achieve maximum crunchiness.

6. Garnish and Serve

If you’d like, garnish with finely chopped fresh herbs like rosemary or thyme for an added burst of flavor. Serve the chips immediately for the best taste and texture.

Tips

For extra crispiness, make sure the potatoes are completely dry before grilling.
Use Russet or Yukon Gold potatoes for the best texture and flavor.
Experiment with spices like smoked paprika, cumin, or chili powder for different flavor profiles.

Variations

Herb-Infused Chips: Toss the chips with fresh thyme or rosemary before grilling to add an earthy flavor.
Garlic and Black Pepper Chips: Use extra garlic powder and freshly cracked black pepper for a zesty kick.
Paprika-Smoked Chips: Sprinkle smoked paprika on the chips for a BBQ-like flavor without the salt.
Lemon Pepper Chips: Add lemon zest and black pepper to the chips for a tangy, citrusy bite.
No-Oil Chips: Grill the potatoes without butter or oil. Just toss them directly onto the hot griddle, relying on the Arteflame’s even heat to crisp them up.