Deep Fried Potato Chips Lace Cookies

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  • Potato Type: Russet
    Cuisine: American
  • Serves: Makes 25 pcs 3-inch diameter cookies
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


  • 90 grams Rolled Oats
  • 50 grams Sliced Almonds
  • 15 grams All-Purpose Flour
  • 1.5 grams Sea Salt
  • 170 grams Sugar
  • 75 grams Unsalted Butter
  • 30 grams Corn Syrup
  • 30 grams Heavy Cream
  • 5 grams Vanilla
  • 50 grams US Frozen Potato Chips


  1. Preheat oven at 350ºF and line 2 baking sheets with parchment paper. Place oats and almonds in a food processor pulse it till roughly chopped. Then mix in flour and salt. Set aside.
  2. In small sauce pan, stir sugar, butter, corn syrup, heavy cream over medium heat. Bring mixture to boil for 1 minute.
  3. Remove from heat and set aside to cool slightly, about 3 minutes. Stir in vanilla. Pour mixture over dry mixture and stir to combine. Add crushed US frozen potato chips and mix. Set aside until cool enough to handle.
  4. Use your hands to form 1-inch dough ball, making sure to pack it tight. Place balls 3 inches apart. Bake 1 pan at a time until center of cookies are golden and edges are light brown (10-13 mins).


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