Woohoo, we made it to Friday!! So happy the weekend is here! Any big plans for the weekend? However, I don’t want to hear plans from the people on the East Coast who are saying it’s in the 70, 80’s & 90’s, that is so not fair!! I don’t want to know about wearing t-shirts and shorts, enjoying sunshine and planting in the garden. I am stuck in California where it is rainy, windy and COLD! Only 51 is the high this weekend. I remember living in Buffalo and my Mom lived in CA and she would call to say it’s so warm out and I am sitting there in my long johns with the heat cranked up freezing to death and I thought one day I’m going to move to CA. Than I finally do and what happens? The East Coast gets all the warmth. I’m telling you it must be me. So my East Coast friends, you should be thanking me. To show your appreciation, just send presents!
Well I did manage to get two semi-warm days here so I cranked up the grill and made some burgers and I also made Grilled Potato Chips.
I haven’t made these chips since last summer and I forgot how much I miss them! I used one Rustic Potato for Hubby and two Sweet Potato’s for me. You’ll notice, if you haven’t already, my Husband does not like sweet potatoes, so whenever I make a potato dish I make sure I use half white and half orange. That way we both get what we want.
These chips are crispy on the outside and soft and warm on the inside. There really the perfect potato chip! They are a great replacement for french fries and cook way quicker! They cooked faster than my hamburger. My Husband actually asked me where did I get them from, hello Sweet Pea, I made them. I think when I make something he likes, he thinks I buy it?
The prep for the chips is really quick too. All you do is slice the potatoes, add some olive oil, seasoning and place on a grill sprayed with cooking spray. The key thing to making these, is watching them. You can sneeze and they’ll burn. They cook about 3 – 5 minutes per side depending on how thick you cut them. Oh and they taste best served warm, so make these last with whatever your serving. However, I will eat them cold, but warm is better.
One thing I should tell you about me, is that I cook everything on the grill. I sub the grill for my oven all the time. I even cooked a pot of fruit for making my fruit bars on the grill. It was nice out and I figured why not? I’m a little grill crazy!! Maybe a little crazy period? No comments please!
- Serves: 4 servings
- Serving size: 4 oz
- 8 oz sweet potato, scrubbed clean, sliced about ¼"
- 8oz rustic potato, scrubbed clean, sliced about ¼"
- ½ Tbsp. olive oil
- ¼ tsp pepper, ground
- ¼ tsp. salt
- cooking spray
- Optional seasoning for Sweet Potatoes:
- 1 dash cayenne pepper
- 1 dash cinnamon, ground
- In a large bowl add potatoes, olive oil and toss until covered. Add seasonings and toss again.
- Spray grill with cooking spray and set the heat between low and medium. Place potatoes on grill, close lid to grill and cook for about 2 minutes, check them, if there starting to brown, flip them over. Cook until other side is lightly brown and center of the potatoes are soft, about 2 - 5 minutes.
- Note: The key thing is watching them, don't leave the grill.
Tonight was tax night, ugh! So I didn’t get home till late and oddly enough it is my bedtime. I hope you have a wonderful Friday and East Coast friends, you know I’m only joking! I would love to hear about your weekend, especially if it is nice out, that way I can live vicariously through you. Enjoy!
Oh, you know I can’t go with out bugging you! As you know I was nominated for Best Healthy Eating Blog from Fitness Magazine and I would love if you voted for Peanut Butter and Peppers, but only if you like my blog. Your votes are appreciated!!!! To vote for PB&P, just go here.
Have a great weekend!!!!!