Grilled Jalapeño Potato Chips Recipe

These Grilled Jalapeño Potato Chips deliver the perfect mix of crunch, heat, and smoky flavor. Grilled on the Arteflame, these crispy chips are infused with the spicy kick of jalapeños, making them a delicious snack for any BBQ or gathering.

Ingredients:

• 4 large Russet potatoes (thinly sliced)
• 2 tbsp unsalted butter, melted
• 2 fresh jalapeños, thinly sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp sea salt (more to taste)
• Freshly ground black pepper
• Optional: a dash of cayenne pepper for extra heat
• Fresh cilantro for garnish (optional)

Instructions:

1. Fire Up the Arteflame Grill

Start by preparing your Arteflame grill. Pour vegetable oil onto three paper napkins, place them in the center of the grill, and stack firewood over the top. Light the napkins, and in about 20 minutes, the grill should be ready with the flat cooktop surface reaching 400-450°F, perfect for crispy chip grilling.

2. Prepare the Potatoes

Thinly slice your potatoes using a mandoline or sharp knife (about 1/8 inch thick). Soak the potato slices in cold water for 10-15 minutes to remove excess starch. This will help them crisp up nicely on the grill. Drain and pat dry thoroughly with paper towels.

3. Season the Potatoes

In a large bowl, toss the dried potato slices with melted butter, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Add the thinly sliced jalapeños to the mix and toss to coat everything evenly. For extra heat, you can also add a dash of cayenne pepper to the seasoning.

4. Grill the Chips

Lightly oil the flat cooktop of the Arteflame grill near the center. Place the seasoned potato slices and jalapeños directly onto the hot surface. Grill each side for 2-3 minutes until golden and crispy. Move the chips around as needed to prevent over-browning.

5. Add Jalapeño Flavor

Grill the jalapeño slices alongside the chips for a smoky, spicy kick. Once everything is crispy, you can either serve the grilled jalapeños mixed with the chips or finely chop them to sprinkle over the top.

6. Cool and Garnish

Once the potato chips and jalapeños are golden and crisp, remove them from the grill and let them cool for a few minutes. Garnish with freshly chopped cilantro for an extra burst of flavor if desired.

7. Serve with Dips

Pair these spicy chips with creamy dips like ranch, sour cream, or guacamole to balance out the heat.

Tips:

• Control the Heat: Adjust the number of jalapeños and the addition of cayenne pepper to control the level of spiciness.
• Even Slicing: Use a mandoline for evenly thin slices to ensure consistent grilling and crisping.
• Move to Cooler Zones: If your chips start to brown too quickly, move them to the cooler outer areas of the cooktop.

Conclusion:

These Grilled Jalapeño Potato Chips are the perfect combination of crispy, spicy, and smoky. They’re a unique twist on traditional chips, bringing heat and bold flavor to your BBQ spread.

Recipe Variations:

1. Cheddar Jalapeño Chips: Add grated cheddar or cheddar cheese powder to the seasoning for a cheesy twist.
2. Garlic Jalapeño Chips: Increase the garlic powder for a stronger, garlicky flavor alongside the heat.
3. Lime Jalapeño Chips: Squeeze fresh lime juice over the chips after grilling for a tangy, spicy finish.
4. Sweet & Spicy Chips: Add a pinch of brown sugar to the seasoning to balance the heat with sweetness.
5. Herb-Infused Chips: Toss the chips with fresh or dried herbs like rosemary or thyme for a savory, earthy twist on the spiciness.

Best Pairings:

• Grilled burgers or sandwiches
• Spicy grilled chicken wings
• Guacamole or sour cream dips
• Cold beers or margaritas