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Ingredientes
- 1 lb russet potato
- 3 Tbsp. extra virgin olive oil
- Â Â coarse sea salt
- 2 Tbsp. dry thyme
Direcciones
- Preheat the barbeque to medium.
- Slice the potatoes on the bias with a Japanese Mandolin to 1/16-inch thickness. Brush the slices with extra virgin olive oil.
- Oil the grill grate to prevent any sticking and lay the potato slices over the heat. Grill, uncovered, for 15 to 20 min. Once the chips begin to curl and crisp, remove them and set them aside on paper towels to fully crisp up, about 8 min. Sprinkle with salt and thyme.
- Preparation time is 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 91 | 50% |
| Total Fat 10.32g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 484mg | 14% |
| Total Carbs 21.35g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.73g | 0% |
| Protein 2.55g | 4% |
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