Cheryl Alters Jamison, Bill Jamison

Bar-B-Q’ed Potato Chips

Preparation info
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

We find commercial “barbecue” chips just ghastly. Here’s a way to add the real spirit of the outdoors. Serve with Three-Onion Dip if you like.

Ingredients

  • Any size bag of potato chips, preferably sturdy ridged or hand-cut chips
  • Chili powder

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. Arrange the chips in a shallow smoke-proof dish or in a piece of heavy-duty foil molded into a small tray. Sprinkle with chili powder. Place in the smoker and cook until the chips are warm throughout and have taken on a light but identifiable smoke flavor, 5 to 15 minutes. Serve imme