Potatoe chip cookies

I love potatoe chips, all shapes, sizes and flavours. Next to coke, potatoe chips is my next weakness.

Yes, yes, I know chips are highly salty and super unhealthy but who cares, life is short and I plan to eat every flavour of chip there is out there in the big big world.

When I came across this recipe , I never really thought that potatoe chips could be turned into a cookie… the thought really never did cross my mind. I always associated chip and dip together, never chip and cake flour.

The original recipe contained eggs, so knowing me, I substituted the normal chicken egg for a homemade vegan egg and hey presto the cookie came out perfect and believe it or not the chips stuck to the cookie and the cookie itself did not fall apart.

What I liked about this cookie is that it was not only cookie dough and chips but it also contained chocolate chip pieces…. The Lord has answered all my prayers.

All major food groups, combined into a bite size treat that you can have with your coffee and not feel a single bit quilty.

My parents could not believe that there was  actual chips in there, they only believed me when my mum went to the pantry to grab a packet of chips for herself and couldn’t find it. My dad of course said his stomach could not tell the difference… so much help in that department he was I tell you.


  • 8 x ounces, kettle cooked chips, roughly crushed.
  • 2 x sticks butter.
  • ¾ x cup castor sugar.
  • ½ x cup brown sugar/
  • 2 x tsp vanilla essence.
  • 2 x vegan eggs.
  • 2 x cups cake flour, sifted.
  • 1 x tsp bicarbonate of soda.
  • 1 x tsp salt.
  • 1 x cup semi sweet chocolate chips.


  • Cream together the butter and both sugars till light and fluffy.
  • Add in the vegan eggs and vanilla essence and mix till well combined.
  • Add in the cake flour, bicarbonate of soda and salt.
  • Mix well.
  • Add in the chocolate chips and half of the crushed kettle chips.
  • Mix till everything has been fully incorporated.
  • Break off pieces of the dough and shape into balls.
  • Roll in the remaining crushed kettle chips.
  • Place on a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees for 12 – 15 minutes or until the cookies and lightly golden brown on the bottom.
  • Allow to cool for 5 minutes on the cookie try before placing onto a cooling rack and allowing to cool completely.

Tell me what you think of this recipe