I have been making Crunchy Potato Chip Cookies for many years. These little cookies have a story behind them. When I was first married, we were snowed in for most of the winter in a little town called Ripley (believe it or not!). There was so much snow that it was as high as the power lines. The County had to add extensions onto the snow blowers in order to blow the snow up and over the top of the power lines. That winter went down in the history of Bruce County. There were even T-shirts made that were emblazoned with the slogan “I survived the winter of 1977”.
My Mom always said that a sign of a good cook is making something out of nothing. During that epic winter, the local grocery stores often ran a little low on supplies since deliveries were so disrupted. One had to get a little creative when you needed to make something for the local events in that very tight knit community. I still had a little flour, sugar and butter and the remnants from a bag of potato chips in my pantry, and that is how my Crunchy Potato Chip Cookie recipe came to be.
Nowadays, I make these cookies because they are unique and crispy with a not-too-sweet and somewhat savoury taste. They are a great addition to a cheese or dessert platter. The added bonus is that you can have that crunch without the use of nuts.
Crunchy Potato Chip Cookies
CHEF TALK: These cookies are fun to make with kids, as they are simple and easy to make, require very few ingredients, and are ready to bake right away. It seems that there are always enough chips left in the snack bowl to make these cookies. You only need 1/2 cup of crushed potato chips.
CHEF TIP: If you use gluten-free flour blend for these cookies, they will remain quite light in colour. If you are making the cookies for someone who is able to tolerate dairy, add 1 tablespoon of skim milk powder – this helps to brown the cookie dough in the oven. For dairy-free cookies, substitute coconut butter for the butter.
Yield: 22 – 24 cookies (15 g each) at 1 ½” diameter
INGREDIENTS:
- ¼ cup
butter, softened - ¼ cup shortening
- ¼ cup granulated sugar or organic cane sugar
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1 – 1 gluten-free Baking Flour)
- ½ cup
well crushed potato chips
METHOD:
- Preheat the oven to 350°F/325°F (if using a convection oven).
- Cream the butter and shortening with sugar until light and fluffy.
- Add the vanilla bean paste.
- Add the flour and crushed potato chips.
- Scoop onto a parchment lined baking sheet (small scoop = 1 tablespoon each). Alternatively, chill the dough and then roll into small balls and place on a parchment lined baking sheet, spacing 2 inches apart (the cookies will spread slightly).
- Bake in the preheated oven for 12 – 15 minutes. Cool on the tray and then store in an airtight container for up to one week or freeze for longer storage.
Do you Want More Urb’n’Spice Cookie Recipes?
Ricciarelli Cookies – An Italian Almond Cookie
Twice-Baked Nutty Meringue Cookie Crisps
My Dee’s Old Fashioned Coconut Oatmeal Cookies
Vanilla Bean Poppers – Holiday Food Fun Variation
How to Make Aquafaba Meringues
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Parchment Paper
- Favourite Kitchen Tools: Spatula
- Extracts: Vanilla Extract
- Creaming
- Oven Temperature Accuracy
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If you try my recipe for Crunchy Potato Chip Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
Denise Paré-Watson
The Urb’n’Spice Chef
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