How To Make Cannabis-Infused Potato Chips

Want some quintessential munchies to actually GIVE you the munchies? Try this recipe for how to make cannabis-infused potato chips.

Let’s be real: who wouldn’t want to know how to make cannabis-infused potato chips? When you’re high, you can never have too many chips. But what if your quintessential munchies were actually what gave you the munchies in the first place? Mind-blowing, right? If you’re jonesing for some pot pot-taters (haha, get it?), here’s the perfect recipe for how to make cannabis-infused potato chips. And believe us: you won’t regret it.


For full disclosure, we’re basing our recipe off of a proferring from food guru Alton Brown. We’ve made alterations accordingly, but if you want to check out his original recipe for plain ol’ potato chips, you can view it here.

For Your Chips:

  • 1 pound/approximately 3-5 potatoes (Yukon Gold potatoes are preferred, but any potato on the larger side, like Russet or Idaho potatoes, will also do the trick)
  • garlic powder (1 tablespoon should be fine, but if you like your chips garlicky, a pinch more won’t hurt)
  • salt and pepper, to taste

For Your Canna-Oil:

  • 8 cups of oil (yup, that’s not a typo; it’s half a gallon, more or less)
  • approximately 2 ounces of weed


For this recipe, we recommend a dutch oven for frying up your chips and a mandoline to cut them. If you don’t have a mandoline, we hope you know how to wield an old-fashioned knife for thin slicing.


1. Wash Your Hands

Seriously. Wash your hands. We don’t have to tell you why. You’re a grown adult.

2. Decarb Your Weed

For the uninitiated, decarbing—or decarboxylation, as it’s scientifically known—is the process of activating THC in cannabis, the psychoactive element that, in layman’s terms, gets you stoned AF. While there are a number of ways to decarb your dank, depending on what edible you’re making, for our weed-infused potato chips we’re going to ask you to concoct your own cannabis olive oil. But don’t worry: Luckily, it’s pretty simple to do.

First, you’re going to need to grind your weed until it reaches a fine, powder-like consistency. Set it aside. After that, take your eight cups of oil and pour it into a large saucepan. Slowly heat it until it’s simmering (And remember: don’t let it get too hot, or else the weed won’t actually decarb). Once it’s reached the appropriate temperature, slowly stir in your ground cannabis, then let it stew for about an hour. When it’s cooked for the appropriate amount of time, strain the canna-oil through a cheesecloth and into a proper receptacle, like a large jar or bowl. Let it sit for an hour or two to let the fusion process do its magic and voilà! You’ve made a bonafide batch of weed oil.

Remember: to make some potent pot oil, you’ll need about an ounce of weed for every 3.5 cups of olive oil. Adjust per recipe.

3. Heat Up Your Oil

Now that you’ve readied your cannabis-infused cooking oil, pour it into the Dutch oven and heat it up to around 300 degrees Fahrenheit—you can track this with a deep-fryer thermometer.

4. Slice Your Potatoes

Using either a mandoline (preferred) or a sharpened knife, cut around 8 to 10 slices of potato widthwise. Place the slices in the pan and move them around for roughly 3 to 4 minutes, at which point they should be golden-brown in coloring. Remove the chips and set them onto a plate covered with a paper towel to absorb any excess oil. Repeat this process until all of the potato slices are thoroughly cooked.

5. Cooling Time

Once the chips have cooled off a little, toss them into a large bowl. Take the garlic powder, salt, and pepper, sprinkle them over your chips, and shake ’em up for equal distribution. And after that? It’s snack time!

Final Hit: How To Make Cannabis-Infused Potato Chips

So there you have it: you now have your own handy-dandy recipe for how to make cannabis-infused potato chips. Enjoy accordingly—and remember, there is weed in this recipe, so please eat in moderation. Oh, and a side note: they’re the perfect compliment to our weed-infused hamburger recipe. Just saying.

" J.E. Reich : J.E. Reich is a Brooklyn-based GRD staff writer and a former night/weekend editor at Jezebel. Their work has appeared in Slate, the Toast, the Forward, the Huffington Post, and elsewhere.."