Latke Cookies by Emma Laperruque - Recipe Print View

Combine the condensed milk, melted butter, and egg in a large bowl. Vigorously stir with a fork until combined. Handful by handful, add the potato chips, crushing them along the way; they should be in chunks, not dust. Stir to combine. Let this mixture hang out while you heat the oven to 375°F and line 2 sheet pans with silicone mats or parchment. When the oven is at 375°F, use 2 soupspoons to scoop little potato pancakes onto the baking sheets, evenly spacing them apart. (The mixture won’t easily hold together at this point—that’s okay.) If needed, use your hands to encourage each mound into a latke-like shape, mostly flat but domed at the center, 2½ to 3 inches in diameter; don’t futz over this too much—homemade latkes are always irregular. Bake for 12 to 14 minutes, until the edges and tops are deeply golden brown in certain spots. Let cool for about 5 minutes on the sheet tray, then transfer to a wire rack to cool completely. These are best the day they’re baked, but stored in an airtight container, they will keep for up to 2 days.