I forget how much I love Rice Krispies treats until I take a bite. The sweetness of the melted marshmallow with the savory taste of toasted butter can’t be beat. But when I heard that some people were making them with crushed potato chips rather than rice cereal, my ears perked up.
Since potato chips are my favorite snack, I knew I had to try this. I decided to try using Cook’s Country’s Crispy Rice Cereal Treats recipe (start a free trial to check it out!), and substitute the chips in. I first reached out to Cook’s Country Test Cook Amanda Luchtel for advice on how to tackle this.
Amanda advised using Ruffles chips, due to their thicker, rigid structure. Since the original recipe calls for 10 cups of rice cereal, she suggested that I first try subbing with 7 cups of cereal and 3 cups of chips. This was to incorporate the saltiness of the chips without comprising the texture of the bar, as the tightly packed rice cereal is integral for achieving that dense texture that comes with them. Amanda then suggested I crush the chips in a zipper-lock bag with a rolling pin to maintain small, semi-even pieces.