Potato Chips on the Grill

Yield:  4 servings

Preparation time is 30 minutes

Ingredients

• 1 pound russet potatoes (500 grams)
• 3 tablespoons olive oil
• coarse sea salt
• 2 tablespoons dried thyme (10 grams)

Directions

1. Preheat the barbeque to medium
2. Slice the potatoes on the bias with a Japanese Mandolin to 1/16-inch thickness. Brush the slices with olive oil.
3. Oil the grill grate to prevent any sticking and lay the potato slices over the heat. Grill, uncovered, for 15 to 20 minutes. Once the chips begin to curl and crisp, remove them and set them aside on paper towels to fully crisp up, about 8 minutes. Sprinkle with salt and thyme.