potato chip cookies

potato chip cookies
adapted from betty rennison
bakes about 50 small cookies

100 g. (heaping 1.5 c. when crushed) ripple potato chips
200 g. (3/4 c. + 2 tbsp.) butter, at room temperature
120 g. (1/2 c.) sugar
2 tsp. vanilla
245 g. (1 3/4 c.) wheat flour
     or gluten-free flours:
     50 g. sweet white sorghum flour
     45 g. oat flour*
     75 g. sweet rice flour
     75 g. tapioca starch
     1/2 tsp. guar or xanthan gum
coarse sea salt

Prepare 3 baking trays with parchment paper. Set aside.

Take out a big cutting board and rolling pin. Use a small knife to prick a couple holes in the chip bag. Lay it on the board. Roll it until the chips are quite fine. Pour the chips onto the board. If they still need to be finer, roll them directly with the rolling pin. Set aside.

Beat the butter and sugar for a couple of minutes until it's light and fluffy. Beat in the vanilla. Set aside.

If you're using gluten-free flours, whisk them together well. Stir well into butter mixture. Mix in the crushed potato chips.

Drop by the teaspoon-full onto the prepared trays. Use a fork dipped in cold water to flatten them a bit (not too much or they'll spread too much later). Sprinkle 3 – 5 grains of sea salt on top, as desired. Chill in the fridge for 20 minutes.

Preheat the oven to 325 degrees Fahrenheit. Bake for about 15 minutes. They will puff up and look more set, but only colour slightly around the edges. Let them cool on the pan for at least 10 minutes before transferring to a rack to finish cooling.

Store in an air-tight container. Serve with potato chips if you're feeling fun.


*Make sure this is an oat flour that specifies it is wheat-free. If you can't tolerate oat flour, you could try brown rice flour instead.