Preparation:
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugars, beating well. Add eggs, beating just until blended. Combine
flour, baking soda and salt; gradually add to butter mixture, beating until
blended. Stir in vanilla; fold in potato chips. Spoon by rounded
tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees for 12 to
15 minutes; remove to wire racks to cool. *We used
regular potato chips. Michigan primarily produces Russet and white
varieties. Most of their potatoes are used to make potato chips. This
recipe from the Michigan Potato Commission highlights how versatile a
potato chip can be. |
