Edibles

Great Edibles Recipes: Cannabis Potato Chips, Source: http://i.huffpost.com/gen/1369080/images/o-POTATO-CHIPS-facebook.jpgThe potato is one of the most versatile foods on earth. It can be sliced and diced and mashed and whipped, just to name a few. One of the most classic and ubiquitous forms of the potato is the beautifully and elegantly crunchy, chip.

Making your own potato chips is not as daunting as you might think and is really quite easy. The other day, I tried to take two of my favorite things and put them together: cannabis and chips! The recipe below is for simple salt and pepper chips with a dash of garlic. Simply add whatever flavors you like, the potato will absorb just about any flavor well.

Here’s What You Need:

  • 3-5 potatoes, sliced thin, no thicker than 1/8 of an inch (personally, I think Yukon Gold make the best for chips, but any potato will do).
  • 1/2 cup to half-gallon of cannabis oil (depending on the cooking method, explained below in the how-to section).
  • 1 tablespoon garlic powder
  • Salt and pepper

How to Make Cannabis Potato Chips

Method 1: Roasted Cannabis Chips

Preheat the oven to 400 degrees.

Take the sliced potatoes and put them in a large bowl with the cannabis oil, salt, pepper, and garlic powder. Toss them very well so that there is even coverage on all the potato slices.

Cook them for about 20-30 minutes, depending on how thick you sliced them. Just check them every few minutes and pull them out when they are crispy enough for your taste.

Method 2: Deep Fried Cannabis Chips

You don’t need a deep fryer to make this work, but if you have one, just fill it with cannabis oil and use it like any other oil in the fryer.

If you don’t have a fryer, don’t sweat it. In a deep saute pan, put the cannabis oil in and heat it at medium to high heat until it’s nearly smoking.

Add the sliced potatoes to the oil and fry them until they are crispy enough for you. Depending on your pan size and depth, cook them in batches so that they don’t stick together and they have enough room to fully cook.

After they are crispy enough, put the chips in a colander and let the oil drip off the chips until they are mostly dry. Then toss them in a big bowl with the salt, pepper, and garlic powder.

Pro tip:
Drain the chip oil back into the main pot of oil to get more use out of it and then strain the large batch of oil through a mesh screen strainer to get out any potato sediment and you’ll be able to get 3-5 uses out of the oil.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!

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