Potato Chip Cookies: Retro, Crunchy, and Shockingly Good! Gluten-free, grain-free, refined sugar-free… but full of old-school charm.
- krysten
- Aug 2
- 2 min read
Wait... potato chips? In cookies? The 1950s Called—They Want These Cookies Back... Yep. And before you think I’ve completely lost it—just trust me on this one. These are not your average cookies. They’re buttery, crunchy, sweet, salty, and a little nostalgic in the best possible way. Think classic cookie meets snack attack—with no gluten, no grains, no refined sugar, and zero weird ingredients. Just real, simple and delicious ingredients that hit every singly craving at once.This recipe is so special to me. My uncle Carl introduced them to me when I was in high school. They were his favorite cookie growing up and I made them for him one year as a Christmas present… but they didn’t sound good to me. The idea of potato chips in a cookie didn’t sound appetizing. Well, I made them, tried them and fell in love instantly. I have always wanted to make them “healthier” and free from gluten, cane sugar and traditional seed-oil doused potato chips and I finally got this one perfected. Oh how my uncle would have LOVED them. And I’m sharing this recipe with you on what would have been my Uncle’s 64th birthday. I miss him everyday and I can’t believe he’s been gone since February.
HISTORY: Potato chip cookies actually go way back—like retro church cookbook status. No joke, when my dad was growing up, his pastor’s wife would make these cookies all the time and that’s how they were introduced to our family. They first started popping up in American kitchens in the 1950s and ‘60s, when home bakers were getting creative with pantry staples. Someone (an actual genius) crunched up a handful of salty chips and tossed them into cookie dough—and the rest is history. Traditonally they don't have have chocolate chips but I do love the dark chocolate with the chips - great combo. Sweet + salty + a little bit rebellious… the perfect cookie.
I gave this old-school, vintage favorite a modern upgrade using clean, gluten-free ingredients that still deliver that perfect balance of soft, chewy, crunchy, and crispy. Totally toddler-approved and family approved, too.
In March we had a small family celebration of life for my Uncle Carl and I made these cookies for everyone and set one at each place setting. They were a big hit. I know my uncle would have LOVED these.
Happy birthday Uncle Carl. I wish I could call you in 5 minutes.. I love you, always.
INGREDIENTS
12 Tablespoons butter, soft or room temperature
1.5 cup coconut sugar
2 eggs
2 Tablespoons vanilla
1.5 teaspoons baking soda
4 cups almond flour
2/3 cup dark chocolate chips
1 bag Siete Sea Salt Potato Chips
Cream the butter and sugar together. Add in eggs, vanilla and stir. Pour almond flour and baking soda and mix well. Stir in chocolate chips and crunched up potato chips. Using a large cookie scoop (about 3 Tablespoons) cookie dough onto a baking sheet. Press them down slightly and bake at 350 degrees for 13-14 minutes.
