1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don’t leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner’s sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
Preheat oven to 350 and line two cookie sheets with parchment paper.
Combine potato chips, flour, pecans and salt in a bowl.
Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
Slowly add flour mixture until completely combined.
Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.
Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don’t get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.
Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.