Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Ali Carter
The addition of finely crushed potato chips gives an unexpected layer of flavor to this brittle and toffee-like classic cookie.
The result is a thin cookie that is salty, sweet, chewy, crispy and slightly caramelized—a dangerous but delicious combination.
These cookies are delicate, slightly finicky, and so incredibly wonderful that they are worth exerting the extra care needed to make them.
Before you head to your kitchen, I have a few suggestions that will help you avoid any less than lovely results.
The baking time I give here is just an estimate. Your baking time might be different depending on the oven and size of the cookies. Use this baking time as a suggestion and watch your cookies closely as they bake.
When you see them turn a golden caramel color with slightly darker edges, then they are ready to be removed from the oven.
