Sweet and Salty Potato Chip Lace Cookies Recipe

That’s right—you read the headline correctly: potato chip lace cookies. These thin, crisp cookies marry the delicate, caramelized texture of lace cookies with a bold sweet-and-salty crunch from potato chips for an unexpected, addictive treat.

The idea for this variation came after a visit to Kettle Brand’s headquarters last October. I’m a longtime fan of their chips, and the tour—seeing how flavors are developed and how a bag moves from concept to shelf—was inspiring. While I can’t share photos from inside the facility, I can share the recipe that came out of that visit.

For this version I used Kettle Brand Maple Bacon potato chips. The smoky-sweet maple bacon flavor is a wonderful match for the caramel notes of lace cookies, but you can experiment with other chip flavors for different results. The chips add both flavor and an airy, crunchy texture that keeps the cookies light yet satisfyingly crisp.

These potato chip lace cookies are easy to assemble and bake quickly. The base is made from oats, sliced almonds and a simple caramel-like syrup—sugar, butter, corn syrup and cream—stirred together until glossy, then mixed with the dry ingredients. Folding in the chips at the end preserves their fragile crunch and distributes the salty-sweet pieces throughout the cookie.

Tips for success: pulse the oats and almonds just until coarsely chopped so the cookies retain some texture, and let the hot sugar mixture cool for a few minutes before combining so it doesn’t melt the chips. Pack each portion tightly into 1-inch balls; that compacting helps the thin cookies spread and develop the characteristic lacy pattern instead of falling apart. Bake one sheet at a time so each pan gets consistent heat and the cookies brown evenly.

Serving and storage ideas: these cookies are lovely with coffee or a dessert wine, and their contrast of sweet, salty and nutty notes makes them a great addition to a cookie platter. Store the cooled cookies in an airtight container at room temperature for up to a week to preserve crispness. For longer storage, freeze between layers of parchment and thaw at room temperature when ready to serve.

Variations worth trying include swapping the Maple Bacon chips for another savory or sweet chip variety, adding a handful of chopped dried fruit or toffee bits, or drizzling cooled cookies with melted chocolate for an extra touch of decadence. Whatever you choose, these potato chip lace cookies are a creative, crowd-pleasing spin on a classic lace cookie.

Potato Chip Lace Cookies

Yield:
Makes 22 cookies

Ingredients

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

Instructions

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.