I’ve made a lot of crack (and crack pie).
It started with the original – a matzoh base and a Passover staple at our house.
And then a slightly “better for you” version, with whole grain crackers and coconut sugar.
I’ve topped it with chopped cherries and pistachios.
And even re-invented it altogether, using Ritz crackers and subbing the butter/brown sugar with a Fluffernutter topping.
And it’s ALL been good.
This might be the very best. For two very important reasons.
First? Potato chips.
Do we really need to debate the superiority of potato chips over matzoh? I mean, COME ON. And we’re still in the “appropriate for Passover” range too! WINNING.
Second? A smaller pan. Most crack recipes (mine included) call for a large baking sheet (either 15 x 10 or 11 x 17). But for this recipe I used a pan about half the size – 11 x 7. So instead of a thin layer of matzoh (or crackers), you wind up with thicker clusters of potato chips. Potato chips that are covered in butter and brown sugar (which is just as delicious as it sounds).
This is one of those treats that – when put out on the table – you find yourself breaking off bits and pieces of, until you’re all basically fighting over the crumbs. Which is all that will be left, I guarantee.
So what say you? Are you a die-hard traditionalist, for whom only matzoh (or saltines) will do? Or would you give this addictive version a try? Let me know!
8 ounces kettle style potato chips
2 sticks (1 cup, or 16 tablespoons) unsalted butter
1 cup light brown sugar
1/2 teaspoon vanilla
2 cups chocolate chips
flaky sea salt, for sprinkling
Pre-heat the oven to 375 degrees; line an 11 x 7 baking sheet with parchment paper (if you don’t have a baking sheet this size, just use half of a standard size sheet). Pour the potato chips onto the sheet, in as even a layer as possible – don’t worry if there are a few gaps here and there.
Melt the butter and sugar in a saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 3 minutes. Remove from heat and stir in the vanilla. Pour over the potato chips and bake for 6 minutes.
Remove the pan from the oven and sprinkle with the chocolate chips. Return to the oven and bake till chips become shiny (about 2 – 3 minutes). Remove from the oven and use a small angled spatula (or the back of a spoon) to spread the chocolate as evenly as possible. Sprinkle with flaky sea salt. When pan is cool enough to handle, place the pan in the fridge and let set.
Break into pieces for serving.
This delicious recipe brought to you by Sheri Silver