The Perfect Combination: Grilled Potato "Chips" and Onion Rings

Grilled Potato “Chips”:

¾          pound red potatoes, scrubbed and very thinly sliced

1           tablespoon extra virgin olive oil

½          teaspoon sea or kosher salt

             pinch freshly ground black pepper

Onion Rings:

1           large onion, cut into ¹⁄3 to ½-inch slices

1           tablespoon extra virgin olive oil

¼          teaspoon sea or kosher salt

¹⁄8           teaspoon freshly ground black pepper

¹⁄8           teaspoon paprika

Nutritional information per serving:
Calories 50 (80% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 196mg • calc. 6mg • fiber 0g

1.  Fit the grill with one grill and one griddle plate and preheat both to 450˚F.

2.  While the unit is preheating, put all of the “Chips” ingredients into one mixing bowl
and toss, and all of the Onion Rings ingredients into a separate bowl and toss.

3.  Once the unit has preheated, place the potatoes on the hot griddle side and the onions on the hot grill side.

4.  The potatoes will take about 8 to 10 minutes per side – you want them to be very crispy so you may have to grill in batches in single layers. The onions will take about 5 minutes per side, or until grill marks are well defined.

5.  Remove and serve immediately, sprinkling with more salt if desired.