Gluten-Free Baking with Frito-Lay

By | Jul 9, 2012

There is nary a party among my friends that doesn’t include chips. If there’s a snack table, you can bet that Lay’s, Tostitos and their respective dips will be present and accounted for.

Typically, I’ve kept these moments simple: Grab chip. Dip heavily. Eat. That was until Frito-Lay contacted the National Foundation for Celiac Awareness (NFCA) with some gluten-free recipes that thought outside the bag.

After browsing the list, I decided to try their recipe for Gluten-Free Chocolate and Potato Chip Cookies, as the name held promise for a dessert that would be both salty and sweet. The ingredient list also intrigued me, with unexpected items like coffee and coconut.

Gluten-Free Ingredients for Chocolate and Potato Chip CookiesAfter a quick trip to the grocery store, I began measuring and mixing. Aside from forgetting to brew the coffee ahead of time, I found this recipe to be very easy to follow and relatively quick to make.

The ingredients list gave the option of using canola oil or butter in the mix. While I typically use butter when making cookies, I opted for canola oil this time in the hopes of a chewier texture. I wasn’t disappointed. The finished cookies were moist and chewy, with a texture similar to an oatmeal cookie – a delicious result of adding crushed potato chips to the batter. Bonus: The gluten-free label is right on the potato chip bag!

Gluten-Free Label on Lays Potato ChipsThe directions note that the mix will be thick, and mine certainly was. I ended up adding a few extra splashes of coffee to thin it out. The batter was also very sticky, making it difficult to shape the cookies as I dropped them onto the cookie sheet. But, I’ve always been one to value taste over appearance.

Gluten-Free Cookies on Baking SheetAs I was baking my second batch of cookies, I had the idea to spread the remaining batter onto a small baking stone to create a big rectangular cookie. After it baked through, I cut the rectangle into smaller cookie bars, which were golden brown on the outside, yet slightly gooey on the inside. Same batter, different baking method, and they both turned out to be delicious.Gluten-Free Cookie Tray

To give these cookies a real test, I boxed them up and headed to a party at a friend’s house. Everyone was surprised to hear that I had brought a cookie made with potato chips, but promptly dove into the batch and offered grunts of approval as they chewed. No one thought twice about the fact that they were gluten-free. In fact, no one even asked. They just ate and enjoyed.

RECIPE: Gluten-Free Chocolate and Potato Chip Cookies

You can find four other gluten-free recipes featuring Frito-Lay products (and four more recipe reviews to come) at While you’re there, sign up to be entered for a Gluten-Free Giveaway, courtesy of Frito-Lay.

For more information about Frito-Lay’s gluten-free products, visit

4 Comments so far
  1. We definitely wouldn’t have thought to make a recipe using potato chips but the pictures have definitely convinced us to give it a try! Thanks for sharing this interesting yet fun recipe! 🙂

  2. Cooking Gluten-Free with Anna July 12, 2012 8:11 am

    Potato chips & chocolate chips. What could be better? But together? Could be interesting. I was intrigued by the recipe and gave it a try. I used canola oil because I wanted the cookies chewy. They were tasty. Good, but not great. I loved the extra flavor and texture of the potato chips, but the cookies needed more chocolate and coconut to balance the flavors. I’ll definitely make these again but will add a bit more chocolate and a little more of the coconut. Thanks for sharing a fun recipe!

  3. Cheryl July 12, 2012 8:23 am

    Thanks for trying the recipe! I tend to like less chocolate and more dough in my chocolate chip cookies, but I agree with your suggestion to add more coconut. Yum!

  4. Lisa July 14, 2012 6:04 pm

    What an intriguing recipe! I definitely would never have thought to use potato chips in chocolate chip cookies. I can’t imagine what they would taste like so I will definitely be trying out the recipe. Thank you for sharing both the recipe and your results.

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