Grilled Potato Chips With Chive Dip

Photo by Charles Maraia
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 263 calories
    • Fat 16 g
    • Sat Fat 7 g
    • Cholesterol 21 mg
    • Sodium 667 mg
    • Protein 8 mg
    • Carbohydrate 23 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 96 mg


  1. Check 3/4cup low-fat sour cream
  2. Check 2ounces soft goat cheese
  3. Check 1 small shallot, minced
  4. Check 1tablespoon fresh lemon juice
  5. Check 1tablespoon fresh chives, chopped
  6. Check 1teaspoon kosher salt
  7. Check 1/2pound fingerling potatoes
  8. Check 1/2pound Peruvian purple potatoes
  9. Check 2tablespoons olive oil


  1. In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until smooth. Set aside.
  2. Using a mandoline or knife, cut the potatoes lengthwise into very thin slices. In a large bowl, combine the potatoes, oil, and remaining salt and toss well. Heat a grill pan (a cast-iron pan with ridges) over medium heat and add a single layer of potatoes. Cook until golden brown and crispy, 4 to 5 minutes per side. Cook the remaining potatoes in batches. Serve the hot potatoes with the dip.