Who would have thought that something like smoked potato chips would be so amazingly good? I just had to try it and, as luck would have it, it worked out and the smoke flavor does something to the potato chips that you just have to experience for yourself.
- Prep Time: 3 minutes
- Cook Time: 45 minutes
- Smoker Temp: 180°F
- Recommended Wood: A mix of mesquite and cherry*
*I used the REC TEC Bull for this project and this is the blend I chose to use for all of them. It was a great choice!
Open the bag of potato chips and pour them into Weber grill pans or a large sheet pan.
If you don't have the Weber grill pans yet, then order some today.. they are all kinds of handy to have and the slots on the bottom let just enough smoke through without letting smaller items fall though not to mention they are made of very heavy duty stainless steel.
Pour the chips into the pan but make sure the smoke can get to all of them. Use two pans if necessary.
If you want to put some of my Jeff's original rub (Purchase formula here | Purchase bottled rub) on them, spray them with the cooking oil so the rub will stick better then apply the rub to them generously on one side only.
The potato chips are now ready for the smoker.
Setup your smoker to maintain indirect heat of around 180°F or lower if possible. You do NOT need heat, only smoke, however, a little heat will not hurt them.
Once the smoke is going, place the pan(s) of chips into the smoker and close the lid.
Leave them alone for 45 minutes and try to not raise the lid until they are finished for maximum smoke flavor.
When the time has expired, remove them from the smoker and bring them into the house to cool.
The smoked potato chips are delicious warm so you can eat them right away. Once they are cooled down, place them into zipper bags for storage.
The ones with the Jeff's original rub (Purchase formula here | Purchase bottled rub) on them were very good but the ones with no seasoning were more smoky. Try them both ways and let me know what you think in the comments below.