Potato Chip Lace Cookies

That’s right, you read the title correctly—potato chip lace cookies.

Potato Chip Lace Cookies | Bakers Royale

Admittedly this sweet and salty update to the classic lace cookie was inspired my trip to Kettle Brand headquarters back in October.

I’ve been a huge fan of their chips for awhile, so when they invited me to come, learn and experience the production of how each flavor starts from conception to production to hitting the shelves, I couldn’t wait.

Potato Chip Lace Cookies via Bakers Royale copy

Of course, there was a full facility tour of their lab and production line – something that someone like me geeks out for. It’s like being on set of How It’s Made, so while I’d love to show you pics of all the coolness,  but I’m not allowed to.
What I can share are these cookies. For this version of my lace cookies I used Kettle Brand’s Maple Bacon Potato Chips. You can use almost any flavor of they have, but Maple Bacon is a family favorite and the flavors shines through perfectly.
Potato Chip Lace Cookies Bakers Royale 600x600

this recipe

Potato Chip Lace Cookies

Yield: Makes 22 cookies


  • 1 cup old fashion oats
  • 1/2 cup sliced almonds
  • 3 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 5 tablespoon unsalted butter
  • 2 tablespoon corn syrup
  • 2 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups (1 3/4oz) Maple Bacon Kettle Brand Potato Chips


Preparation: Heat oven to 350 degrees F. Line two baking sheets with parchment paper.

Place oats and almonds in a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in flour and salt.

In a small sauce pan, cook and stir sugar, butter, corn syrup and heavy cream over medium heat. Bring mixture a rolling boil and let boil for 1 minute. Remove from heat and set aside to cool slightly, about 3 minutes. Stir in vanilla. Pour mixture over dry mixture and stir to combine. Set aside until cool enough to handle.

Use a sturdy spatula or wooden spoon and fold in potato chips, breaking chips into pieces as it is being folded into the dough. Use your hands to form 1-inch dough balls, making sure to pack each ball tight. Place balls on prepared baking sheet, about 3-inches apart (cookies will spread).

Bake 1 pan at a time, until center of cookies are golden and edges are light brown, about 10-13 minutes. Remove from oven and set aside for 1-2 minutes, or until cookies hold their shape when lifted from the pan. Transfer to a wire rack to cool.

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  1. Avatar for Naomi Robinson says

    Oh what a great idea and an update on a classic that’s just going to make you wonder why you’ve never put chips in your cookie.

  2. Avatar for Naomi RobinsonAngela - Patisserie Makes Perfect says

    I’ve seen this a couple of times and it looks so interesting. I love the combination of salty ad sweet, so I really need to make these!

  3. Avatar for Naomi RobinsonJennie @onesweetmess says

    I’ll take a handful of these sweet and salty cookies, please! I love how crispy the edges are.

  4. Avatar for Naomi RobinsonJulianne @ Beyond Frosting says

    WOW! These cookies are awesome! I would have never thought to use potato chips!

  5. Avatar for Naomi RobinsonLisa @ Healthy Nibbles & Bits says

    My gosh, these cookies are just GENIUS!! I Love the play on sweet and salty flavors. I want to grab a few of these out of the screen!