Potato Chip Cookies IV

5 Reviews Add a Pic
Juanita Peek
Recipe by  Juanita Peek

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

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Adjust Servings

Original recipe yields 3 -5 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the shortening and the sugar together until light. Stir in the vanilla and the flour then carefully fold in the potato chips.
  3. 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.

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Reviews (5)

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This recipe is very good..has good texture and flavor with low calories, cabrs and zero cholesterol.



I liked these alot, they came out crispy and kept real well in a plastic bag. I loved the sweet/salt flavor.



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.

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Amount Per Serving (60 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet



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Potato Chip Cookies


next recipe:

Potato Chip Cookies II