I’m excited to bring to you another gluten-free recipe this week. As you may know, I started doing gluten-free baking a while back because my wife does better when she eats less wheat. She can have some wheat without any ill effects, and so we sometimes don’t think about it. However, issues seem to accumulate over time, and that reminds us. Today while we were out grocery shopping, we did get some fun gluten-free foods, and having them around will definitely help.
But I don’t want her to miss out on my desserts, so I want to bake more gluten-free recipes again. I had that on my mind this week when putting this recipe together. I found a great recipe on smitten kitchen for potato chip cookies. It looked like a great recipe, and easy to make gluten-free, but it turns out I didn’t have any pecans. But by that point, I was kinda set on doing something to use up the potato chips I had. So I did some digging and found this other potato chip cookie recipe which looked good, so I ended up using that. But, I skipped the powdered sugar dusting from this recipe and went with the chocolate coating from the smitten kitchen recipe I had originally wanted to make.
I tweaked the recipe a bit. One big change is that I went with gluten-free flour instead of regular. I didn’t have any of the Trader Joe’s gluten-free flour I usually use. But I had some Bob’s Red Mill gluten-free flour. I used some xanthan gum with it, as they recommend it in conjunction with the flour when making baked goods.
Another change I made to the recipe was that instead of using plain potato chips, I used barbecue potato chips. They say that what you make can only be as good as the ingredients you use. So I didn’t use just any old barbecue potato chips. I used what I consider to be some of the best barbecue potato chips anywhere. They are Middleswarth kettle cooked barbecue potato chips. As I’ve mentioned before, I’m a bit of a snack food snob (aka gourmet, aka connoisseur). These chips are ones I grew up on, so maybe I’m biased, but I think they’re really good. I used most of one of these 4.5 ounce bags. I crushed them by hand bit by bit inside a sandwich bag. Granted, I was also snacking on them at the time, so let’s say I used about three to three and a half ounces of chips.
For the chocolate, I used what I had on hand. That may seem contradictory to my statement above about using the best, but I don’t think it is. I used half of a dark chocolate bar, the end of a bag of semi-sweet chocolate chunks, and some bulk milk chocolate. It was all good chocolate, so no worries there. And I think one skill that’s useful for a cook or baker to have is being able to make something good out of whatever you have on hand.
The recipe was pretty easy to put together. I mixed everything by hand. I baked the cookies for about 8 1/2 minutes. I ended up with 35 cookies.
After the cookies cooled, I melted the chocolate and oil in the microwave and stirred it together. I dipped the cookies into the chocolate. Actually, I dunked them a little bit and then splooshed on the chocolate with a spoon. (Yes, “sploosh” is an industry term.) The cookies were a little crumbly and there was some slight breakage during this process. I then let them sit so the chocolate could set.
After the chocolate set, I tried one. First the cookie part without the chocolate. It’s really good! It tastes kinda like shortbread, but I can also taste all the little crunchy potato chip parts. There is just a hint of the barbecue flavor. I then tried the side with the chocolate. It’s also good! There are a lot of flavors going on there, but they all seem to work together. I think this gluten-free flour is pretty good, too. It’s not quite as smooth as Trader Joe’s, but not bad at all.
After I tried one, I cleaned up the cookies. While the chocolate was setting, I let them sit on parchment paper on top of the cooling rack. I figured it would be a lot easier to clean up than having them directly on the rack. It was, but some of the cookies got stuck to the parchment paper, and as I pulled them up, some of the chocolate got left behind.
I brought some into work the next day. After I offered them and explained what they are, a couple of my co-workers took two each before even trying them. I guess they just knew the cookies would be good. 🙂 One of my other coworkers gave me a very funny compliment. She liked the cookie, and gave me a thumbs up. Then she said, “I would give you two thumbs up, but one of them is holding my cookie.”
As I was going on my dessert rounds, one person was in a meeting, so I was going to come back, but he waved me in anyway, seeing that I had cookies with me. He referred to me as one of the best bakers to his meeting mate. After trying one he said, “I would’ve thought you bought this in a store.” In short, everyone loved them. I didn’t mention to most people that they were gluten-free. No one seemed to notice.
There’s one other thing I should mention. As it turns out, the particular potato chips that I used are not gluten-free. I didn’t realize it at the time, but I double-checked the ingredients, and the barbecue seasoning in these chips contains wheat flour. However, you could easily make these with another kind of chips. For instance, Middleswarth makes lovely plain potato chips as well, or if you prefer barbecue chips, Martin’s makes some that are gluten-free. Either one would be a lovely choice.
Do you have a favorite potato chip? I’m biased towards the ones I know, and while I’ve tried many others, I haven’t tried them all. If you know of a particular chip I should try, let me know. I’m always interested to try new ones out. And if you try making these cookies, I’d love to hear how they turn out with your favorite chip in them. So, happy baking and happy crunching!
If you want to make them how I did, here’s my version of the recipe, adapted and combined from the following:
Potato Chip Cookies recipe courtesy of The Washington Post.
Chocolate dip courtesy of smitten kitchen.
For the cookies:
2 sticks unsalted butter
1/2 cup sugar
1 3/4 cups gluten-free flour
7/16 tsp xanthan gum (if your gluten-free flour calls for it, as mine does)
3/4 cup crushed barbecue potato chips
1 teaspoon vanilla
For the dip:
4 ounces of chocolate
1 teaspoon grapeseed oil
I didn’t change the directions significantly, so you can follow along from the original recipes for those. Enjoy!