Course : Vegetables
Serves: 3 1/2 dozen
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1 cup firmly packed light brown sugar
1/2 cup sugar
1 cup butter or margarine softened
2 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 package potato chips (6-ounce) crushed*

Preparation / Directions:

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.


Nutritional Information:

2495 Calories (kcal); 12g Total Fat; (4% calories from fat); 43g Protein; 555g Carbohydrate; 374mg Cholesterol; 1366mg Sodium

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