When O.G. was a kid she ate chocolate covered potato chips. She has always said it’s the perfect blend of salty and sweet. It also happens to be two of her major food groups. The woman eats barely anything else but chips….and chocolates. This is her key to living to be almost 90, by the way.
I decided to do something similar for her birthday gift. I made up some potato chip cookies. I’ve been working on this recipe for a while now. By getting a good mix of just the right ingredients, you get a nice buttery crunchy cookie.
1 cup butter (2 sticks)
1/2 cup brown sugar (firmly packed)
1/2 cup white sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups crushed potato chips
Preheat the oven to 375 degrees. Prep cookie sheets with parchment or silpats, to keep the cookies from sticking.
In a freezer bag, crush the potato chips with your hands, and a rolling pin to bash it for good measure. I like to use the ridged potato chips, I found those give a nice amount of texture to the cookie. Measure out 1-1/2 cups of crushed chips and set aside.
In a mixer, cream the butter and sugars. Add the vanilla and the egg until combined.
In a small bowl combine the flour, baking soda and salt. Slowly add to the butter mixture until combined. Mix in the crushed potato chips by hand.
Drop by teaspoonfulls on a prepped cookie sheet. You should get about three dozen out of this mixture. Bake for 10 minutes. I like mine crispy with a little softness to the middle.
Take them out of the oven and let them set slightly for a few minutes. Then carefully lift them to a wire rack to cool. They will crisp up quickly. If you want, drizzle with some melted chocolate. But I kinda like them plain. You get a nice butter cookie with a slight salty crunch.