INGREDIENTS
- Potatoes
- Sea salt
- Vegetable oil
- Your choice of herbs/spices
METHOD
- Slice potatoes as thinly as possible. Recommend using a hand mandolin
- Reserve slices potatoes in vegetable oil to prevent browning and toss in sea salt until lightly coated
- Smoke on a baking sheet with parchment or a metal cooling rack at 300°F (149°C) for 1-2 hours depending on the thickness
- Chips around the edge of the tray will cook faster – remove any chips that are crisp to prevent burning
Try these spice blends for your favourite flavours
- BBQ – Vinegar powder, brown sugar, garlic powder, onion powder, paprika, salt
- Ketchup – Vinegar powder, white sugar, tomato powder, onion powder, salt
- Salt and Vinegar – Vinegar powder, salt
- Sour cream and onion – Vinegar powder, milk powder, onion powder, dried chives, salt
- Southwest – Vinegar powder, brown sugar, Chipotle spice, garlic powder, salt
(To make vinegar powder, reduce vinegar with baking soda over low heat until all the liquid evaporates. Be careful not to burn the powder and add the baking soda slowly to the vinegar to avoid a volcano)
