Always Crunchably Delicious: Potato Chips

Potato Chip Day is this week and there is nothing that can satisfy a salty, crunchy craving like good old potato chips!

They’re great on their own, but also great with dips such as retro French onion, clam or ranch. Tim’s is our local beloved brand, which is of course so good washed down with a local brew.

But have you had them in a cookie yet is the real question!? One of my favorite sweet and salty potato chip ideas is to add them to cookies. That’s right, I said cookies! Just crunch them up and fold into your favorite chocolate chip cookie recipe. Or add them to a shortbread cookie such as Nutty Potato Chip Sparkle Shortbread. Yum!

And if you are a die-hard potato chip fan, there are so many varieties to try. In my travels, I have seen and tasted lots! In New Orleans, I had Spicy Cajun Crawtator Potato Chips and overseas, I had Fried Chicken flavored in the Philippines!

Next time you’re traveling see what crazy chips you find and let me know! –Kathy


Photo by Kathy Casey Food Studios
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Nutty Potato Chip Sparkle Shortbread
Makes about 22 cookies

Cookie Topping
1 Tbsp. sugar
2 tsp. edible glitter (available online)
1/4 tsp. kosher salt

Cookie Dough
8 ounces (2 sticks) salted butter, softened
1/2 cup sugar
1 Tbsp. vanilla extract
1tsp. almond extract
2 cups all-purpose flour
1/2 cup finely chopped pecans
1 cup crushed potato chips

Garnish: small pieces of potato chip

Preheat an oven to 350 degrees F.

To make the topping: combine the sugar, edible glitter and salt together in a small bowl and set aside.

To make the cookies: place the butter and sugar into a mixing bowl, and cream together for about 2 minutes. Once combined, add vanilla and almond extracts and mix until incorporated.

Add the flour, and mix until fully incorporated. Scrape down bowl to mix in any ingredients on the bottom of bowl. Add pecans and potato chips and slowly mix together until just combined.

Line a baking sheet tray with parchment paper. Divide dough into about 22 pieces – scooping up heaping Tablespoons. Roll into balls and then dip/press the top of each ball into the Cookie Topping. Place the dipped balls, glitter side up onto pan, leaving at least 2-inches between cookies.

Using a flat bottom glass press each ball to about 1/4-inch thick – cookies should press out to about 2-inches wide. Poke a small piece of potato chip into the top of each cookie for garnish. Bake in pre-heated oven for about 18-20 minutes. Cool directly on tray.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on March 13th, 2014  |  Comments Off |  Posted in dessert, KOMO Radio, Recent Posts, Recipes

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