I had my Weber Smokey Mountain smoker set up for a cold smoke the other day. I was making a batch of smoked cheeses. Since I already had everything in place, I decided to throw on a bag of cheap, plain potato chips. In a short time I had a batch of fantastic tasting smoked potato chips! How easy is that?
Cold smoking can be a tricky endeavor. The key is to not get above 90 F. Though chips aren’t as picky as cheeses, you still don’t want to cook them over high heat or get too much smoke on them. They can definitely get overpowering.
It’s Actually Very Easy
My cold smoke setup for smoked potato chips is easy. I put 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the chips or cheeses or whatever I am cold smoking. I monitor the temperature in the smoker, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day. I taste as I go, until I get the amount of smoky flavor I want.
Serve up even more smoky goodness by making some smoked onion dip. And don’t forget these chips go great with a pulled pork BBQ sandwich.
You can also cold smoke with a smoke tube.
Smoked Potato Chips
Ingredients
For cold smoking
- 4 lit charcoal briquettes
- 1 small chunk apple wood
For the smoked potato chips
- 1 bag potato chips plain
Instructions
For cold smoking
- Place the 4 lit briquettes in the bottom of your smoker.
- Add the wood chunk.
- Once the wood is smoking, you can add the potato chips.
For the smoked potato chips
- Place the chips in an aluminum pan over a cold smoke setup at 90 F.
- Smoke 20-30 minutes, gently tossing once or twice, until the desired smoke taste is achieved.
Nutrition
Nutritional values are approximate.
