Potato Chip Cookies IV

Rating: 3.38 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This recipe uses "lite" potato chips which makes this version of the Potato Chip Cookie much less oily.

By Juanita Peek

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Recipe Summary

Servings:
60
Yield:
3 -5 dozen
Nutrition Info
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream the shortening and the sugar together until light. Stir in the vanilla and the flour then carefully fold in the potato chips.

  • Drop by spoonfuls onto an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes or until just golden brown, do not over bake. Sprinkle warm cookies with confectioners' sugar and remove to wire racks to cool.

Nutrition Facts

Per Serving:
63 calories; protein 0.5g; carbohydrates 6.3g; fat 4.1g; sodium 9.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

LORETTA91761
Rating: 4 stars
06/19/2004
This recipe is very good..has good texture and flavor with low calories cabrs and zero cholesterol. Read More
Helpful
(12)

Most helpful critical review

Nicoline
Rating: 2 stars
12/06/2010
In the second instruction it says cream shortening and sugar. There's no shortening it's oil. I thought they were a little oily. I didn't love them. I don't think I'll make these again. They weren't terrible though. Read More
Helpful
(5)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
LORETTA91761
Rating: 4 stars
06/19/2004
This recipe is very good..has good texture and flavor with low calories cabrs and zero cholesterol. Read More
Helpful
(12)
Leslie
Rating: 5 stars
02/16/2010
I liked these alot they came out crispy and kept real well in a plastic bag. I loved the sweet/salt flavor. Read More
Helpful
(6)
Nicoline
Rating: 2 stars
12/06/2010
In the second instruction it says cream shortening and sugar. There's no shortening it's oil. I thought they were a little oily. I didn't love them. I don't think I'll make these again. They weren't terrible though. Read More
Helpful
(5)
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wendybird82
Rating: 5 stars
09/30/2011
Do NOT use oil. Use 1 full stick of vegetable shortening. Heavenly good they taste better the next day...after the shortening has had a time to fully cool and firm up. Read More
Helpful
(1)
indyroos
Rating: 1 stars
03/07/2011
The dough for these cookies was REALLY runny... had to add flour. The taste is not good with oil if I'm going to make potato chip cookies it's not going to be health food so might as well use butter like all the other recipes do. Read More
Helpful
(1)
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