Hickory Smoked Potato Chips

[hounddog]

About 50+ years ago, I remember buying and eating "hickory smoked potato chips".  They were real potato chips that had ONLY been hickory smoked.  They were not full of yeast and other stuff that today's BBQ chips have.  I think the brand name had "ozark"  in it.

Anyone know how to smoke potato chips without all the additives?

[La Quinta]

I do not...but I'd suggest...smoke em for 35-40 mins...then fry those bad boys!! Holy cow...I gotta try it...never really thought about smoked potato chips...!! Thinkin the husbby will do anything for them!! He likes his crunchy pots!! Kool!!  :)

[Habanero Smoker]

Hi hounddog;
Welcome to the forum.

Were the chips actually smoked, or did the company used hickory smoked salt? If you do decide to smoke the chips, you should detach the generator from the smoker and use the cold smoke method, or if you are only going to smoke them for 20 - 40 minutes don't use any water in the bowl. There is nothing worse then a soggy potato chip. :)

Myself, I would concentrate on smoking the salt, or buying hickory smoked salt. Put it in a blender or  food processor, pulverize it and apply it to natural, salt-free potato chips. At this point you can probably add other seasonings such as garlic powder, onion powder etc.

[West Coast Kansan]

This is a distant recollection but it seems i remember patato chips from cooked potatos that were smashed into a paste, the paste or mashed potatoes if you think of it that way were then seasoned, rolled thin on a baking sheet and dried in the oven.  I guess the smoke would come in the paste stage? I bet would be it picked up smoke flavor real fast.

When the paste had been baked dry you would just break it loose from the baking sheet.

Does this ring a bell for anyone? 

[FLBentRider]

This is a distant recollection but it seems i remember patato chips from cooked potatos that were smashed into a paste, the paste or mashed potatoes if you think of it that way were then seasoned, rolled thin on a baking sheet and dried in the oven.  I guess the smoke would come in the paste stage? I bet would be it picked up smoke flavor real fast.

When the paste had been baked dry you would just break it loose from the baking sheet.

Does this ring a bell for anyone? 

I think that is how they make pringles, but traditional chips are just potatoes sliced thin, fried, seasoned. Like really thin french fries.

[Smokin Soon]

I'm kind of hooked on potato peelings myself, going back to a time where things were tough. I like to get a bagfull of peelings with some meat on them. Melt some butter and some Liptons onion soup mix, add garlic powder, pepper, some parmasian sprinkle, a touch of cayan if heat is needed and throw the peelings into a plastic bag and shake em up to coat well. Works great with the screens from Y&P. Into the Bradley for 1 hour cold smoke of hickory. If it looks dry I have leftover juice in the bag. Into the oven to crisp it up. It's a poor man's Hors D'Oeuvres. Also good with bacon salt smoked with mesquite. Are you happy WTS?