Smoked Potato Chips
Ingredients:
4 large Russet potatoes, thinly sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Wood chips for smoking (hickory, apple, or cherry work well)
Instructions:
Preheat Smoker:
Preheat your smoker to a low temperature (around 225-250°F or 107-121°C) using your choice of wood chips.
Prepare Potatoes:
Wash and scrub the potatoes thoroughly. Leave the skins on for added texture.
Using a mandoline slicer or a sharp knife, thinly slice the potatoes to about 1/16 inch thick.
Soak Potatoes:
Soak the potato slices in cold water for about 30 minutes to remove excess starch. This helps the chips crisp up during smoking.
Dry and Season:
Pat the potato slices dry with paper towels.
In a large bowl, toss the potato slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Ensure the slices are evenly coated.
Arrange on Smoking Racks:
Arrange the seasoned potato slices in a single layer on smoking racks. Leave space between each slice to allow for proper smoking.
Smoke the Potato Chips:
Place the racks in the smoker and smoke the potato chips for about 1.5 to 2 hours or until they achieve the desired level of crispiness. Rotate the racks or flip the chips halfway through for even smoking.
Cool and Serve:
Allow the smoked potato chips to cool before serving. They will continue to crisp up as they cool.
Optional: Season Again if Needed:
Taste a chip and adjust the seasoning if necessary. You can sprinkle additional salt or your favorite spices.
Store:
Store the smoked potato chips in an airtight container once completely cooled to maintain their freshness.