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.

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
IMG 0492 1000x715Please 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.

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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.

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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.

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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.

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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.

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
4 from 7 votes

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

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.

7 Comments

  1. Bret December 5, 2021 at 8:00 pm - Reply

    5 stars
    We used regular Lays potato chips, and seasoned with the original rub. Smoked for 45 minutes with oak\hickory blend. Strong smoke aroma to them. Everyone in our group gave them the thumbs up! Would definitely do again.

  2. Skyler March 3, 2021 at 3:11 pm - Reply

    3 stars
    I tried these this past weekend on my Campchef Woodwind. They were okay. I did prefer the ones seasoned with Jeff's BBQ rub as it closely resembled a bbq chip you could pick up at the store. Luckily these were pretty low effort because I don't think I'd do them again if it required any more.

  3. Judy November 29, 2020 at 3:52 pm - Reply

    5 stars
    I have been making these for some time with the Waverly Potato chips. Wonderful! i also smoke purple grapes, no heat, just smoke. They're to die for. Nice on a cheese tray. Men love them. Women not as much!

  4. Terry Powell May 24, 2020 at 11:37 am - Reply

    5 stars
    We tried some of these last week and they were really good. I think depending of the chip and the amount of smoke flavor you’re looking for is going to determine the amount of time you want to smoke each one.

  5. Brian January 20, 2020 at 10:07 am - Reply

    We did this over the weekend. Wow, those chips were tasty. We used hickory only and I left them on the smoker for an hour. While good, the smoke flavor was a bit strong. I will do this again and try for just 30 minutes as I think that will be even better. Other wood flavors will be interesting to try as well.

    Just thinking out loud, I wonder if using plain chips with no rub and different wood flavors will be a good way to represent the different woods. If so, this would be an excellent way for a vendor to market and sell the different flavors. I find most people don't taste a difference in the woods on meats as the rub and meat flavor is so good.

  6. Paul January 11, 2020 at 8:12 am - Reply

    Jeff, I tried smoking potato chips yesterday using my A-maze-n pellet smoker with a Maple Cherry Hickory blend. There is no heat involved using this product. After 45 minutes the chips had no smoke flavor. I was using a bag of Cape Cod potato chips. I added more pellets and had to smoke over an hour in order to get the smoke flavor into the chips.
    Then they were goooood. I am guessing the brand of chips I used were very crisp right out of the bag which required longer smoke time.
    I made them with and without your rub. Some of the chips with the rub had a little too much rub and that tended to over power the smoke flavor but were still good. It was fun experimenting. Now to go put another batch of chips into the smoker.

  7. CaptTurbo January 9, 2020 at 9:01 am - Reply

    Pretty much all potatoes and certainly the potato chips commercially sold are GMO so I have sworn them off. I do grow my own sweet potatoes though and might try smoking some sweet potato fries. You see, you can enjoy smoked treats without making yourself sick.

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