I did a quick search on the Googles and realized that this was actually a thing and there were quite a few recipes out there (none for high altitude, of course). Many of the recipes called for potato chips and pretzels, but I decided to just add potato chips.
Rather than mess with a good thing, I used the standard drop cookie recipe from my High Altitude Baking book that I've used for my Caramel Bacon White Chocolate Chip Cookies and my Maple Bacon Chocolate Chip Cookies.
Per my usual, there was no way that my baking experience was going to be flawless. This time, when I grabbed the brown sugar, I realized it had gotten hard.
There was one more moment of panic when my guinea pig/husband did the taste test. He stood there for a few moments with the strangest and (and from what I perceived) non-positive expression on his face. I thought, "Oh no! They are terrible!" but it turns out they weren't and then he proceeded to eat 10 more.
Chocolate Chip Potato Chip Cookies
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup shortening2 eggs
1 teaspoon vanilla extract
2 cups crushed potato chips
Preheat oven to 375.
In a medium bowl, combine flour, salt and baking powder. In a large bowl, cream sugars and shortening. Add eggs and vanilla and beat until smooth. Add flour mixture slowly and thoroughly, a little at a time. Stir in chocolate chips and potato chips. Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet immediately and place on a cooling rack or wax paper.