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Sweet and Salty go together perfectly in these quick and easy Potato Chip Cookies featuring your choice of nuts – and you guessed it – potato chips. This is a great recipe to have your children help put together as the addition of the potato chips will blow their minds!
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Potato Chip Cookies
Potato chips in cookies? Yes, you read that correctly. Think of it as a combination of salty and sweet.Salty potato chips to counteract a sweet, old fashioned cookie recipe.
Easy Potato Chip Cookies are a match made in a heaven for me. I adapted the recipe from another one of those great hometown cookbooks featuring recipes from the best home cooks. This time I used Mrs. Judy Geyer’s recipe from the Savory Samplings from Historic Madison, Indiana cookbook.
Sweet and Salty Potato Chip Cookies
These cookies are a great way to use up the crumbs that are always at the bottom of the potato chip bag. Just dump the chips into your food processor or use your hands and just crush them right in the potato chip bag!
The other ingredient that makes these Potato Chip Cookies special is the nuts, but they are not required. If you don’t like nuts, just add an extra cup of crushed potato chips. I use chopped, salted peanuts in her version.
Do not overmix the cookie batter and add butterscotch or chocolate chips for a fun mix in. These would be a great alternative to a normal chocolate chip cookie recipes. Salt and sweet go hand in hand.
The final product is a crispy cookie.If you don’t like a crispier cookie, reduce the cooking time to around 10 minutes.
Ingredient List for Amish Potato Chip Cookies
What do I need to make potato chip cookies?
- Shortening
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Potato Chips (salted, similar to Ruffles or Lays), crushed
- Nuts (your choice), chopped
How to make Cookies with Potato Chips
- Cream together shortening, white sugar and brown sugar.
- Add in eggs and vanilla extract, mixing until smooth.
- In a separate bowl, mix flour and baking soda.
- Add to the creamed mixture, mixing until just combined.
- Crush potato chips and nuts. Stir into potato chip cookie dough.
- Drop of spoonful onto a greased cookie sheet or one that has been lined with parchment paper.
- Bake in a preheated oven for 9 – 10 minutes for softer cookie or 12 to 15 minutes for a crispy cookie.
For the full ingredient amounts and instructions for easy potato chip cookies, scroll to the recipe card at the bottom of this post.
Notes About Cookies with Potato Chips
- Dark brown sugar or a combination of light and dark brown sugar can be used.The overall color will be a bit darker if the dark variety is used.
- Easy potato chip cookies use regular salted potato chips such as ruffles or lays. Regular salted Fritos would work too. Crush them up into small pieces.
- What a great way to use up leftover potato chips.I also have a recipe for Crispy Chicken that uses leftover potato chips.
- Use whatever type of nuts you prefer. For a really sweet and salty vibe, try using co*cktail peanuts or salted peanuts.
- Stir in butterscotch or chocolate chips with the chips and nuts for an extra special Amish potato chip cookie.
- Check out our Amazon Store for our favorite pantry and kitchen items.
Old Fashioned Cookie Recipes
Coconut Chocolate Chip Dream Bars
Cowboy Cookies with Toffee Bits (no coconut)
Jackpot Drop Cookies
Mom’s Chocolate Chip Cookies
Print Recipe
Potato Chip Cookies – Sweet and Salt Potato Chip Cookies
Salty and sweet go together perfectly in these quick and easyPotato Chip Cookies featuring your choice of nuts – and you guessed it – potato chips.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Keyword: potato chip cookies
Servings: 48
Calories: 134kcal
Author: Barbara
Ingredients
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 1/2 cups flour sifted
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 cup nuts chopped (your choice)
- 2 cups potato chips crushed
Instructions
Pre-heat oven to 350 degrees F.
Using a mixer, cream shortening, white sugar and brown sugar until fluffy.
Add the eggs and vanilla and beat well.
Add the dry ingredients (flour and baking soda). Do not overmix. Mix in nuts and potato chips.
Drop by rounded spoonfuls onto a greased baking sheet.
Bake for 12 to 15 minutes for a crunchy cookie or 9 to 10 minutes for a softer cookie.
Notes
- Dark brown sugar or a combination of light and dark brown sugar can be used. The overall color will be a bit darker if the dark variety is used.
- Easy potato chip cookies use regular salted potato chips such as ruffles or lays. Regular salted Fritos would work too. Crush them up into small pieces.
- What a great way to use up leftover potato chips. I also have a recipe for Crispy Chicken that uses leftover potato chips.
- Use whatever type of nuts you prefer. For a really sweet and salty vibe, try using co*cktail peanuts or salted peanuts.
- Stir in butterscotch or chocolate chips with the chips and nuts for an extra special Amish potato chip cookie.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 46mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Linking up to Weekend Potluck #266. Check out all the great recipes.
