When thinking up recipes for the week between Christmas and the New Year—a time when I have tons of leftovers, don’t want to take on any intense kitchen projects, and mostly just need a nap—I knew it had to be easy.Eeeeeeeaaaaasy. E-A-S-Y. No chill, one bowl, no mixer, limited ingredients—easy!That’s exactly what these Potato Chip Clusters are: golden, salty-sweet, lightly-candied morsels that require four ingredients, come together in five minutes and bake in seventeen.They’re brown at the edges and crispy throughout, and stay that way for days. You won’t have to worry too much about softening since their primary structural component is a single egg white.I envision these as the perfect thing to go alongside a cocktail, mocktail or glass of champagne on New Year’s Eve, but I also think they’d be great for Super Bowl Sunday, drizzled with chocolate and tucked into a cookie tin next Christmas, or whipped together any old time you need to knock out the last of a bag of potato chips.
Potato Chip Clusters
makes 12-16 clusters
1 large egg white
3 tablespoons granulated sugar
1 1/3 cups crushed potato chips (about 40-45 chips)
coarse or flaky sea salt
Place oven racks in the top and bottom positions. Preheat oven to 325F.
In a medium mixing bowl, whisk together egg white and sugar until bubbly, about 1 minute. Use a silicone spatula or wooden spoon to fold in crushed potato chips until all pieces are coated.
Scoop by the tablespoon and drop 2 inches apart on prepared baking sheets. Flatten out slightly with the back of a fork. Sprinkle with salt.
Bake 10 minutes. Rotate top-to-bottom and front-to-back and bake another 7-8 minutes, until deep golden.
Let cool on the pans. Serve. Leftovers will keep covered at room temperature for up to 3 days.