Sweet and Salty Potato Chip Cookies

After hosting an afternoon tea recently, I had some left over chicken potato chips.  I had seen a recipe for Sweet and Salty Potato Chip Cookies in Jordan Rondel's The Caker, which I thought would be perfect to use up the remaining chips.

And I was right - these cookies were buttery and delicious, and contain a taste that you can't quite put your finger on unless you are in the know (ie the chips):

To make these cookies, you will need:

225g butter
200g sugar
1 teaspoon vanilla
1/2 cup chopped nuts (I used almonds)
1/2 cup finely crushed salted potato chips
250g plain flour

(You are also meant to put potato chip salt on top - I skipped it.)

Preheat your oven to 180 degrees Celsius, and line two baking sheets with baking paper.. 

Beat the butter and 100g of the sugar until creamy.  Stir in the vanilla, nuts, crushed potato chips and flour, and mix until just combined.
Place the remaining sugar on a large flat plate.  Roll tablespoons of the dough into balls using your hands, and then roll the balls in the sugar on the plate to coat.  Place the dough balls onto the lined baking sheet (they don't spread much so you can put them fairly close together) and use the bottom of a drinking glass to slightly flatten the cookies.

Place the cookies into the oven and bake for approximately 15 minutes or until the edges turn slightly golden. Allow the cookies to rest on the trays  for 10 minutes before transferring to a cooling rack to cool completely.  Eat!