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.

Helpful Information
  • 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!

What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Into the Pan

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.

Step 2: Smoke

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.

Step 3: Devour

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.

Notes/Comments

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.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

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Printable Recipe

Print Recipe
5 from 1 vote

Smoked Potato Chips

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 Time3 mins
Cook Time45 mins
Course: Snack

Ingredients

  • 1 or more bags of regular classic potato chips (I used Lays® brand)
  • Spray cooking oil
  • Jeff's original rub

Instructions

Step 1: Into Pan

  • Open the bag of potato chips and pour them into one or more Weber grill pans or a large sheet pan.
  • If you want to put some of my Jeff's original 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.

Step 2: Smoke

  • 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.

Step 3: Devour

  • 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.

Notes

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.
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