Crispy Blackstone Potato Chips
Description
Learn how to make crispy Blackstone potato chips on your griddle. Thin-sliced russet potatoes cook up golden and crunchy for the perfect easy snack or side — keep them simple or top with cheese and bacon for a loaded version.
Ingredients
- 2 large russet potatoes, sliced ⅛-inch thick
- 2 tablespoons vegetable oil, or canola
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For loaded chips (optional):
- 1½ cups shredded cheese, cheddar or Colby Jack
- 5 strips bacon, cooked and crumbled
Toppings (optional): sour cream, green onions or chives, ranch dressing
Instructions
- Wash and slice the potatoes into thin ⅛-inch rounds. Soak in cold water 20–30 minutes, then pat completely dry.
- Set the Blackstone griddle to medium-high and let it fully preheat. Drizzle the oil over the surface and spread it evenly with a spatula.
- Lay the potato slices in a single layer with space between them. Cook 4–6 minutes per side, flipping once, until golden and crispy.
- Sprinkle with kosher salt and pepper the moment they come off the griddle.
- For loaded chips: turn off the heat, top each chip with shredded cheese and crumbled bacon, and let the residual heat melt the cheese.
- Serve hot with ranch or sour cream and a sprinkle of fresh chives.
Equipment
- Blackstone Griddle
- Mandoline slicer (recommended)
Notes
- Thinner, evenly-cut slices give the crispiest chips — a mandoline helps.
- Soaking and thorough drying is the key to crisp, not soggy, results.
- Best served fresh; re-crisp plain leftovers on the griddle.
Nutrition
Serving: 1ServingCalories: 224kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 26mgSodium: 518mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 149IUVitamin C: 5mgCalcium: 119mgIron: 1mg