Preheat oven to 350 Fahrenheit.

Crush potato chips. I opened the bag and just rolled over it with a rolling pin. My potato chip crumbs were about ¼ inch and smaller in size. You don't want them much smaller because these add the delightful crunch to the cookie.

Beat the butter and sugar together until combined. Add vanilla and give it a good stir. Add flour, about a cup at a time and mix well before adding more. Add crushed potato chips.

Form cookies in small balls and press flat. I used a small cookie scooper and just used my hand to press flat.

If the dough is too sticky, try adding up to ¼ cup more flour. If that doesn't help, the dough may be too warm. Put it in the fridge for about 10 - 15 minutes and see how that helps.

Bake for 10-12 minutes. Cookies are ready when just starting to brown on the bottom.

Let them cool on the pan for at least 5 minutes then place on a baking rack to finish cooling.

Sift some powdered sugar on cookies just prior to serving. (optional).