Thursday, 2 February 2017

Buffalo Chicken Nacho-Style Potato Chips

Well today I was in the mood to try something new. So I decided to cook some Buffalo Chicken Nacho-Style Potato Chips. This is quite simple appetizer to make and its pretty quick to put together and pretty yummy!! This recipe also uses Dizzy Pig Jamaican Firewalk which gives it a nice little punch of heat! When I started cooking I noticed that I was out of scallions onions so I had to do this recipe without them.


- 1 chicken breast
- 6-8 slices of bacon, cooked and crumbled
- ¼ cup sour cream
- 3-4 teaspoons of buffalo wing sauce, adjust to your taste
- ½ cup blue cheese
- ½ cup scallions, chopped
- homemade potato chips or regular ones
- Dizzy Pig Jamaican Firewalk
- 1/2 cup grated Mozilla cheese optional


1. Pre-heat your Joe to 375 degrees Fahrenheit

2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred.

3. Slice potatoes very finely ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips!

4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. 

5. Now you want to bring your BBQ temp to 425 Degrees Fahrenheit and let the heat settle.

6. In a small bowl mix together sour cream and wing sauce.

7. Lay potato chips on parchment Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, blue cheese, scallions, and optional grated Mozilla cheese.

8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until blue cheese starts to bubble.

NOTES: If you don't like using store made rubs you can use the following rub recipe which I also find pretty good to use with this nacho recipe.

Basic Chicken Rub


·        1 tablespoon onion powder
·        1 tablespoon garlic powder
·        1 tablespoon salt
·        2 teaspoons whole mustard seeds
·        1 teaspoon sage
·        1 teaspoon thyme
·        1 teaspoon paprika
·        1 teaspoon black pepper

Now mix all the ingredients and store in air tight container. It can keep for up to six month!

Bonne App├ętit and Happy Grilling!

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