Grilled Sweet Potato Chips

If you are trying to come up with a delicious, yet healthy side dish for summer, then be sure to print out this recipe. I love Sweet Potato Fries, but seldom find them on restaurant menus. Sweet potatoes are full of fiber, are naturally sweet and extremely nutritious. It's much healthier to eat a sweet potato than a typical white version, such as russet or Yukon gold. Of course, this recipe isn't exactly a low-cal version, but you can omit the sugar if needed.

Try throwing these on the grill for your next barbecue. You won't be disappointed!

Grilled Sweet Potato Chips
(print)
Serves 4-6

2 large yams or sweet potatoes, washed/peeled
sea salt/pepper
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon olive oil

Wash and peel the sweet potatoes. I actually ended up buying fresh yams, and they worked out just fine.
Using a "garnisher" (used for slicing "krinkle cut" designs), or a sharp knife, slice the potatoes into chips.
After slicing, place the chips into a bowl of cold water for about 20 minutes.

Preheat grill to 400 degrees. Foil line a flat grill pan, lightly spray with cooking spray. Drain the chips, and place them in a large bowl. Melt the butter and drizzle over potatoes. Add the olive oil, salt/pepper and brown sugar, stir to combine.

Place the chips on the pan in a single layer. Grill for 10 minutes, then gently turn with a spatula. If desired, salt and pepper again. Turn off one side of the grill, move potatoes off the heat.

Bake for 10 minutes more, until chips are golden brown. Serve hot!
*These can also be baked in a 400 degree oven using the same cooking time/method as grilling-