Ingredients:
2 cupspotato chips (preferably Lay’s Classic)
2 sticks unsalted butter, softened
1 cupgranulated sugar
1 egg yolk
1 tablespoonvanilla extract
2 cupsall-purpose flour
Directions:
Add the potato chips to a Ziploc bag and crush with your hands until they’re small and flaky. Set aside.
Using either a stand mixer or a hand mixer, cream the butter and sugar together until light and fluffy. Add the egg yolk and vanilla and beat on medium speed until fully incorporated. Add the flour in small amounts to the mixture, blending well. Add 1 cup of crushed potato chips and gently mix until incorporated into cookie dough. Cover and let the dough chill for 1 hour in the refrigerator.
Heat the oven to 350°F. Line 2 cookie sheets with parchment paper; do not add oil or grease. Form the dough into 1-inch balls and place on the ungreased sheets. Bake for 15 to 20 minutes, until the cookies begin to get golden around the edges. They will look light in color and still be soft when you remove them from the oven, but they will get firmer as they cool.
Let the cookies cool completely before enjoying. They can be stored in an airtight container for up to 5 days.