Idaho Statehood Day Potato Chip Cookies

State #43 · July 3, 1890 · The Gem State

Part of the Ethan & Oliver Adventures State Cookie Series; one cookie for every statehood day, all 50 states.

Idaho’s statehood day was July 3rd one day before the Fourth of July and that Idaho produces more potatoes than any other state in America. Over 13 billion pounds a year. One third of all the potatoes grown in the United States come from Idaho’s Snake River Plain.

“So we’re making potato chip cookies,” Oliver said. It was not a question.

Ethan pointed out that potato chips and potatoes are technically different things. Oliver said the potato chip is a potato in its highest form. Dad said that was one way to look at it.

We made the cookies.

A Little About Idaho – State #43

Idaho joined the Union on July 3, 1890, becoming the 43rd state “The Gem State.”

Idaho has more than 20,000 miles of rivers; more than any other state. The Snake River alone runs 1,078 miles through southern Idaho, carving the deepest river gorge in North America at Hells Canyon … deeper than the Grand Canyon. Ethan looked this up. Oliver did not believe him. The numbers are correct.

Craters of the Moon National Monument looks like a lava-covered alien landscape. About 15,000 years ago, volcanic eruptions covered more than 600 square miles of southern Idaho with lava flows, cinder cones, and lava tubes. NASA used to train astronauts here before the Apollo missions because it’s the closest thing to a moonscape on Earth. Oliver would absolutely try to land a spaceship there.

The Appaloosa horse was developed by the Nez Perce tribe. The Nez Perce people bred these spotted, tough, intelligent horses for centuries in the Palouse region of Idaho and they remain one of the most beautiful and distinctive horse breeds in the world. The Nez Perce National Historical Park tells this story across 38 sites throughout Idaho, Oregon, Washington, and Montana.

Idaho’s Star Garnet is found in only two places in the world Idaho and India. The star garnet forms deep underground under extreme pressure over millions of years. Some of the most beautiful things do.

Idaho NPS stops:

• Craters of the Moon National Monument & Preserve
• Nez Perce National Historical Park
• Hagerman Fossil Beds National Monument
• City of Rocks National Reserve
• Yellowstone National Park (small portion)

Every Kid Outdoors passes work at all federal NPS sites — free admission for 4th graders and their families.

The Cookie Moment

Idaho’s statehood day falls on July 3rd … the day before the Fourth of July. Which means we bake these cookies on the 3rd, eat them warm while we talk about Idaho, and then eat the leftovers at the fireworks the next night. LOL!

Oliver says potato chip cookies are patriotic. We’re not going to argue with that.

The chips give the cookies a salty-sweet crunch that makes them impossible to eat just one of. Dad ate six and said nothing. Ethan counted. Oliver said “historically accurate” one more time and we let it go.

Yield: 36

Idaho Statehood Day cookies

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We bake these every July 3rd for Idaho Statehood Day, buttery, golden cookies loaded with crushed potato chips for a salty-sweet crunch. Idaho produces more potatoes than any other state, and Oliver called this historically accurate. He wasn't wrong.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup crushed potato chips (original flavor — not kettle, not flavored)
• Extra potato chip pieces for topping (optional)

Instructions

1. Place potato chips in a zip-lock bag and crush with a rolling pin into coarse crumbs — you want some larger pieces, not dust.
2. Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
3. Beat in egg and vanilla until fully combined.
4. Mix in flour, baking soda, and salt on low speed until just combined.
5. Gently fold crushed potato chips into dough by hand — don't use the mixer or the chips will grind down.
6. Preheat oven to 350°F. Line two baking sheets with parchment paper.
7. Roll dough into 1-inch balls. Place 2 inches apart. Press a few extra chip pieces on top if desired.
8. Bake 10–12 minutes until edges are just golden and centers look barely set.
9. Cool on baking sheet 5 minutes before transferring to a wire rack.

Notes

Original flavor chips only — flavored chips fight with the butter and sugar. Don't use reduced-fat chips; the fat is part of the texture. Crush, don't pulverize, just want recognizable chip pieces in the finished cookie. Watch closely in the last two minutes; the chips can darken quickly. Store in an airtight container at room temperature up to 5 days.

From the E&O Kitchen:
Oliver announced potato chip cookies were historically accurate. Ethan pointed out that potato chips and potatoes are technically different things. Oliver said the potato chip is a potato in its highest form. Dad ate six and said nothing. Ethan counted.

Nutrition Information:

Yield:

36

Serving Size:

2
Amount Per Serving: Calories: 323Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 9gCholesterol: 40mgSodium: 153mgCarbohydrates: 39gFiber: 1gSugar: 11gProtein: 4g

These recipes are for informational and educational purposes only and are not intended to replace professional dietary advice. Nutrition may vary depending on ingredients and portion sizes. Please adjust recipes for allergies or dietary needs as needed for your family.

Idaho Potato Chip Cookies

Makes about 36 cookies · Prep: 15 min · Bake: 10–12 min

Oliver’s verdict: “Historically accurate.”
Ethan’s verdict: “That still doesn’t mean anything.”
Oliver’s response: “It means they’re perfect.”

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup crushed potato chips (original flavor — not kettle cooked, not flavored)
• Extra potato chip pieces for topping (optional)

Instructions

1. Prep your chips.
Place potato chips in a zip-lock bag and crush with a rolling pin until you have coarse crumbs — you want some larger pieces remaining, not dust. Set aside.

2. Cream butter and sugar.
Beat butter and sugar together on medium speed until light and fluffy, about 2 minutes.

3. Add egg and vanilla.
Beat in egg and vanilla until fully combined.

4. Add dry ingredients.
Mix in flour, baking soda, and salt on low speed until just combined.

5. Fold in the chips.
Gently fold crushed potato chips into the dough by hand. Don’t use the mixer here — you want the chip pieces to stay somewhat intact, not grind down to nothing.

6. Preheat and prep.
Preheat oven to 350°F. Line two baking sheets with parchment paper.

7. Scoop and top.
Roll dough into 1-inch balls. Place 2 inches apart on prepared sheets. If desired, press a few extra chip pieces on top of each cookie before baking.

8. Bake.
Bake 10–12 minutes until edges are just golden and centers look barely set. The chips on top will toast slightly — that’s exactly right.

9. Cool.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool. Store in an airtight container at room temperature for up to 5 days.

Tips from the Kitchen

• Original flavor chips only. Flavored chips will fight with the butter and sugar. Keep it simple.
• Don’t use reduced-fat chips. The fat in the chips is part of what makes the texture work.
• Crush, don’t pulverize. You want chunks, not powder. Some chip pieces should be recognizable in the finished cookie.
• Watch them closely. The chips can go from golden to too-dark quickly in the last two minutes.

The Notebooking Prompt

After the cookies cool, pull out your notebooks.

Debrief questions for your kids:

• Idaho produces one third of all potatoes grown in the US. What does that tell you about how different states contribute different things to the whole country?
• Hells Canyon is deeper than the Grand Canyon but most people don’t know about it. Why do some places stay hidden even when they’re extraordinary?
• The Nez Perce developed the Appaloosa horse over centuries. What does it mean to be a careful steward of something living?
• The Star Garnet forms under extreme pressure over millions of years. What things in your own life have been shaped by pressure and time?

This Is Part of a Series

The Ethan & Oliver State Cookie Series celebrates every statehood day with a cookie tied to the state’s history, agriculture, or culture and a lesson your family can do right in the kitchen.

Save this post, pin the recipe, and follow along as we bake our way through all 50 states.

Pin this recipe for your next Idaho study day!

Anchored Adventures Press · ethanandoliveradventures.com
Faith-filled family adventure learning — one state at a time.