Potato chips on chicken?

Amarante

Fri, Dec 17 2021, 10:40 am

Here are two versions of Potato Chip Cookies. They are pretty classic.

I like butter cookies so I will generally make the Chocolate Chip version - you can make it with margarine if you want parve or you can make the King Arthur version which uses shortening. You ca of course add chocolate chips to that version.

The texture of the cookies will be different because butter or margarine has a different melting point than shortening so cookies made with shortening tend to be "fluffier". The lower melting point of butter is the reason why you get better results if you refrigerate the day before forming AND after you have put on the baking sheets so that the cookies spread less when they hit the oven

Potato Chip Chocolate Chip Cookies

Pioneer Woman

Yield 24

Ingredients

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's

Directions

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.

In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.

Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

[b]Sweet & Salty Potato Chip Cookies[/b]

King Arthur Flour Company

Yield 42 cookies

Ingredients

* 1/2 cup (92g) vegetable shortening
* 1/2 cup (99g) granulated sugar
* 1/2 cup (106g) brown sugar, packed
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1 large egg
* 1 cup (89g) rolled oats, old-fashioned or quick-cooking
* 1 cup (120g) King Arthur Unbleached All-Purpose Flour
* 1 2/3 cups (78g) gently crushed potato chips
* additional salt, for sprinkling on top, optional

Instructions

* Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

* Beat together the shortening, sugars, salt, baking powder, and vanilla.

* Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.

* Gently stir in the potato chips.

* Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie.

* Bake the cookies for 12 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 14 to 15 minutes, till light golden brown.

* Remove the cookies from the oven, and cool right on the pan.

* Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage