Potato chips aren’t just use for dips or as an accompaniment to sandwiches. They can be used as a topping for casseroles or even added to salads to make crunch. Once a bag is opened, they go stale quickly, so it’s always nice to find a way to use them up. When my kids were small, we used to make cookies from a classic cookbook, Cookies for Kids, and recently when I had lots of potato chips on hand, I remembered that that cookbook had a recipe for Potato Chip Cookies. My kids loved them back in the day, so recently I used my leftover potato chips in those cookies. They were as good as I remembered, and they were a perfect addition to the cookie jar because they stay fresh for a long time.

These cookies are easy and taste good. In fact they only have 5 ingredients.

3 dozen cookies

1 cup butter
1/2 cup sugar
1/2 teaspoon vanilla

1 3/4 cups flour
1 cup crushed potato chips, (about 3 ounces)

Sugar

1. Preheat oven to 350°.
2. Cream the butter and sugar until light; add the vanilla and mix well.
3. Pour in the flour and potato chips; mix well at low speed.
4. Scoop tablespoon-size balls onto parchment or Silpat-lined baking sheets.
5. Press the bottom of a glass on a cookie, dip in sugar, and press; repeat with the remaining cookies.
6. Bake 12-15 minutes or until the edges start to brown.
7. Remove from the oven and transfer to a cooling rack. Store in an airtight container.

Amount Per Serving
Calories 85 Calories from Fat 49
Percent Total Calories From: Fat 58% Protein 3% Carb. 39%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 56 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 4% Vitamin C 1% Calcium 0% Iron 1%