There’s something about the deep, rich aroma of smoked food that just feels a little magical, don’t you think? Today, we’re diving into a snack that’s rustic, gourmet, and completely irresistible: Smoked Potato Chips.
Picture this: golden, crispy potato slices kissed by flavorful wisps of smoke—every bite a little crunchy, a little salty, and bursting with a subtle smokiness that lingers just enough to keep you reaching for more. Trust me, once you try these, there’s no going back to plain old chips.
Now, a little fun history—smoking foods goes way, way back. Ancient cultures used smoke not just to preserve, but also to infuse flavor into their food. Fast forward to today, and here we are giving the humble potato chip a smoky glow-up it totally deserves. Whether you’re making them for a backyard BBQ, a cozy movie night, or just because you deserve a gourmet snack, these smoked potato chips are a game-changer.
Why You’ll Love Smoked Potato Chips
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Smoked Potato Chips recipe for you? Let’s see. Smoked Potato Chips are…
- Ultra-crispy with that perfect golden crunch in every bite.
- Bursting with smoky flavor that adds an unexpected (and addictive) twist.
- Simple yet impressive, making you look like a total kitchen rockstar.
- Customizable—you can play with spices, smoke levels, and chip thickness.
- Perfect for any occasion, from casual snacks to fancy appetizers.
Quick Tip: For even smokier flavor, try using different types of wood like hickory or applewood when smoking. Each one brings its own personality to the chips!
Ingredients in Smoked Potato Chips
Here’s the magic of these chips—they’re made with just a handful of simple ingredients, but together they create pure snack bliss. Let’s break it down:
Potatoes: The star of the show! Go for starchy varieties like Russet for ultimate crispiness.
Olive Oil: Helps the chips crisp up beautifully while adding a hint of richness.
Salt: A must-have for flavor. Fine sea salt sticks perfectly to the chips.
Paprika (optional): Adds a little warmth and gorgeous color.
Wood Chips for Smoking: This is where the magic happens! Choose your favorite wood flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your smoker or grill to 250°F (120°C). Preheating ensures an even, controlled smoking process that gives the chips their signature flavor.
Slice the Potatoes: Using a mandoline or a sharp knife, slice the potatoes very thinly—about 1/8 inch thick. The thinner the slice, the crispier the chip!
Soak and Dry: Soak the potato slices in cold water for about 30 minutes to remove excess starch. Drain and pat them completely dry with paper towels. This step guarantees ultra-crisp chips.
Season the Potatoes: In a large bowl, toss the dried potato slices with olive oil, salt, and paprika (if using). Make sure every slice is lightly coated.
Prepare Your Smoking Setup: Place a layer of soaked wood chips onto your smoker’s heat source. Arrange the potato slices in a single layer on a wire rack or grill basket.
Smoke the Chips: Smoke the potatoes for about 45 minutes to 1 hour, flipping halfway through. They should be golden, crisp, and infused with a light smoky flavor.
Finishing Touches: Remove the chips from the smoker and let them cool slightly—they’ll crisp up even more as they cool.
Serve and Enjoy: Serve warm or at room temperature. Sprinkle with a little extra salt or your favorite seasoning blend if you like!
How to make Smoked Potato Chips?
Fresh Salads: Pair them with a fresh, tangy salad to balance the richness of the chips.
Savory Dips: Serve alongside smoky chipotle mayo, sour cream and onion dip, or spicy guacamole.
Gourmet Sandwiches: Add them to a charcuterie board or next to a hearty sandwich for a crunchy contrast.
As a Standalone Snack: Honestly, these chips are show-stopping enough to be the star of their own snacking party.
Presentation Tip: Serve in a rustic wooden bowl lined with parchment paper for that cozy, artisanal touch!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
How to serve Smoked Potato Chips?
Whether you’re setting up a casual snack table or creating a fancy party spread, these chips fit right in:
- Serve in baskets lined with parchment for easy grabbing.
- Offer a dipping station with different dips like ranch, spicy aioli, or smoky queso.
- Pair with craft beers or a smoky bourbon cocktail for a grown-up snack experience.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Slice the potatoes and soak them the night before. Store them submerged in cold water in the fridge.
Experiment with Flavors: Add a sprinkle of cayenne pepper, rosemary, or smoked sea salt for extra flavor twists.
Dietary Adjustments: Use avocado oil if you prefer a different fat or have dietary needs.
Storage Tips: Store completely cooled chips in an airtight container at room temperature for up to 3 days. They might lose a bit of crunch, but you can pop them in the oven to revive them.
Double the Batch: Trust me—you’ll want extra. They go fast!
Tips & Variations / Quick Tips:
- Mandoline Magic: Use a mandoline for uniform slices and perfect crispness.
- Oil Sparingly: A little oil goes a long way—don’t drench them.
- Wood Flavor Play: Different woods mean different smoky vibes. Try experimenting!
- Thin is In: The thinner the potato slice, the crispier the chip.
- Watch Closely: They can go from golden to burnt quickly—keep an eye during the final minutes.
Ingredient Swaps
- Potatoes: Try sweet potatoes for a different flavor.
- Oil: Swap olive oil for avocado or sunflower oil.
- Seasoning: Replace paprika with cumin, chili powder, or rosemary.
FAQ Section
Q1: Can I substitute regular potatoes with sweet potatoes?
A1: Absolutely! Sweet potatoes add a wonderful hint of sweetness and also crisp up beautifully.
Q2: Can I make this dish ahead of time?
A2: You can slice and soak the potatoes ahead of time. Smoke them fresh for the best crunch.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 3 days. Recrisp in a low oven if needed.
Q4: Can I freeze this dish?
A4: Freezing isn’t ideal for chips—they lose their crunch. Better to make a fresh batch.
Q5: What’s the best way to reheat this dish?
A5: A few minutes in a 300°F oven brings them back to life!
Q6: Can I double the recipe?
A6: Oh yes, and you should! Just make sure to smoke the chips in batches for even cooking.
Ready to elevate your snack game? Get that smoker going, grab a cozy blanket (or a few friends), and dive into a bowl of these irresistible Smoked Potato Chips. Happy snacking!
Smoked Potato Chips
Ingredients
- 1 8 oz bag plain wavy potato chips
- Nonstick cooking spray
- 1 ½ – 2 tablespoons barbecue rub use your favorite variety
Instructions
- Preheat your smoker to 225°F.
- Add the potato chips to a 9×13″ disposable aluminum pan, spreading them out in an even layer.
- Spray the chips with nonstick cooking spray and sprinkle half of the barbecue rub evenly over them. Toss the chips together and spread them back into an even layer.
- Spray the chips again with nonstick spray and sprinkle the remaining rub evenly over the top.
- Place the pan in the smoker and smoke the chips for 1 ½ – 2 hours, shaking the tray halfway through.
- Carefully remove the tray from the smoker and allow the chips to cool completely before serving.
