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.
After 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!
The 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.
As 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.
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.
You can find four other gluten-free recipes featuring Frito-Lay products (and four more recipe reviews to come) at CeliacCentral.org. 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 FritoLay.com.