Crispy Blackstone Potato Chips (Easy Griddle Recipe)

Crispy, crunchy, and golden — these homemade Blackstone Potato Chips deliver that satisfying snap you crave, cooked right on your griddle. With just potatoes, oil, and a little salt, you get fresh chips in minutes, and you can keep them simple or pile on the toppings for a loaded version.

If you love cooking on your flat-top, this is one of the easiest snacks you can make. The griddle’s even heat crisps thin potato slices into golden rounds that work as a snack, a side, or the base for fully loaded chips with cheese, bacon, and sour cream.

Why You’ll Love These Griddle Potato Chips

• Crispy every time. The Blackstone’s even, consistent heat browns thin potato slices uniformly, so you get golden, crunchy chips without a deep fryer.
• Less oil than frying. A light drizzle on the griddle is all you need — far less oil than a traditional fry, with all the crunch.
• Fast and hands-on. From slicing to serving takes only about 35 minutes, and there’s no big pot of hot oil to manage.
• Totally customizable. Keep them plain and salty, or load them with cheddar, bacon, sour cream, and chives for a crowd-pleasing appetizer.
• Great for the whole family. It’s a fun, simple cook that’s easy to do together — and a smart way to use up extra potatoes.

Ingredients You’ll Need

• Russet potatoes — high-starch russets crisp up best. Slice them thin and even.
• Vegetable or canola oil — a high-smoke-point oil for the griddle so the chips brown without burning.
• Kosher salt — season the moment they come off the heat for the best flavor.
• Black pepper — for a little warmth and bite.

For loaded chips (optional):

• Shredded cheddar or Colby Jack — for melty, gooey topping.
• Cooked, crumbled bacon — savory crunch.
• Sour cream — cool, tangy contrast.
• Chives or green onions — fresh color and a mild onion bite.

See the printable recipe card below for exact measurements.

How to Make Blackstone Potato Chips

Step 1: Slice the potatoes thin. Wash and slice the russets into thin rounds, about ⅛-inch thick. A mandoline gives you the most even slices and the crispiest results. The thinner and more even your slices, the crunchier the chips.

Step 2: Soak and dry (don’t skip this). Soak the slices in cold water for 20–30 minutes to draw out surface starch, then pat them completely dry with a clean towel. Dry potatoes crisp; wet ones steam.

Step 3: Preheat the griddle. Set your Blackstone to medium-high and let it fully preheat. Drizzle on the oil and spread it into a thin, even layer with your spatula.

Step 4: Cook until golden. Lay the slices in a single layer with space between them. Cook 4–6 minutes per side, flipping once, until deep golden and crisp at the edges. Thinner slices crisp faster, so watch them closely.

Step 5: Season immediately. As soon as the chips come off the griddle, sprinkle with kosher salt and pepper while they’re still hot so the seasoning sticks.

Step 6 (optional): Load them up. For loaded chips, turn off the heat, top each chip with shredded cheese and crumbled bacon, and let the residual heat melt the cheese. Finish with sour cream and chives, and serve hot.

Tips for the Crispiest Chips

• Slice evenly with a mandoline. Uniform thickness means everything crisps at the same rate — no burnt edges next to raw centers.
• Always soak and dry. Removing starch and moisture is the single biggest factor in crispiness.
• Use a high-smoke-point oil. Vegetable, canola, or avocado oil hold up to griddle heat better than olive oil.
• Don’t overcrowd. Leave space so each slice gets direct contact with the heat instead of steaming.
• Adjust the heat. If chips brown too fast before they crisp, drop the heat slightly and give them another minute.
• Season hot. Salt clings to the chips best in the first few seconds off the griddle.

How to Store Leftovers

Store cooled, plain chips in an airtight container at room temperature for 1–2 days; they’re best the day they’re made. To re-crisp, warm them briefly on the griddle or in a hot oven. Loaded chips with cheese, bacon, and sour cream don’t store well — make those to order.

Serving Ideas

These chips are a snack on their own, but they really shine as a base for dips and toppings. Serve them with sour cream or a batch of homemade ranch dressing for dunking, set them out alongside Blackstone smash burgers and easy griddle hot dogs for a full flat-top cookout, or pile them high as loaded chips for game day. However you serve them, they round out any backyard spread.

Frequently Asked Questions

What potatoes are best for griddle chips? Russet potatoes are the top choice — their high starch and low moisture crisp up beautifully. Yukon Gold work too, with a slightly creamier, less crunchy result.

How thin should I slice the potatoes? About ⅛-inch for true crispy chips. A mandoline makes thin, even slices simple. Thicker ¼-inch rounds work too but cook up softer, more like griddled potato rounds than crunchy chips.

Why do I need to soak the potatoes? Soaking pulls out surface starch so the chips crisp instead of sticking and steaming. Always pat them fully dry afterward.

Can I make these without a Blackstone? Yes — any flat-top griddle or a large skillet works. The Blackstone just gives you a big, even surface to cook a lot of chips at once.

What oil should I use? Use a high-smoke-point oil like vegetable, canola, or avocado oil. Skip olive oil, which can burn at griddle temperatures.

Can I make them healthier? Use a light coat of oil, keep them plain or skip the bacon, and add fresh toppings like chives and a little Greek yogurt in place of sour cream.

What toppings work besides cheese and bacon? Try jalapeños, guacamole, ranch, buffalo sauce, or everything-bagel seasoning for a fun twist.

More Blackstone Recipes You’ll Love

• Blackstone Smashed Potatoes
• Blackstone Griddle Frozen French Fries
• Easy Blackstone Hot Dogs
• Blackstone Sirloin Steak
• Blackstone Green Beans