Did you know potato chips were invented in a moment of spite?
In 1853, George Crum (appropriate and not a joke!), head chef at Moon's Lake House in Sarasota Springs, New York was insulted when a customer told Crum his French fries were too thick and soggy and not salty enough. Crum then sliced some potatoes paper thin, fried them to a singed brown and salted the dickens out of them. The customer loved them. "Saratoga Chips" were born. The chips remained a delicacy until the Prohibition era when good old Herman Lay took the product into the Southeast.
So now that you know where potato chips got their start, why don't you make up a batch of potato chip cookies? I got the recipe below from The Best Bake Sale Ever Cookbook by Barbara Grunes; and, trust me, these cookies are so good you could just eat the batter without ever even baking the cookies.
Potato Chip Cookies
1 cup (2 sticks) unsalted butter at room temperature
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
3/4 cup crushed plain potato chips
Preheat the oven to 350 degrees.
In a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. Mix in the flour, vanilla, and crushed potato chips. The dough will be soft.
Drop the dough by heaping teaspoonfuls about 1 inch apart onto ungreased cookie sheets. Flatten the dough mounds slightly with the back of a spoon.
Bake in the center of the oven for 10 to 12 minutes, or until golden on the bottom and firm to the touch.
Cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.
While I'm on the subject of chips, does anyone remember this jingle?
Moore's potato chips go with two smiling lips, sunny days and happy feelings.
They go with scary shows, January snows and balloons that float to the ceiling.
Oh, no matter what for,
You'll always want Moore's potato chips.
You'll always want Moore's!
I can sing the Coolie jingle, too, but that must wait for another time. :-)