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