Sweet and salty, just like me – you’ll find these Gluten Free Potato Chip Haystacks everything you need for inner peace.
So let me just start by making this abundantly clear:
- These are not health food
- They have refined sugar
- You cannot eat these in place of a bowl of kale chips
- I am not apologizing for them because they are delicious and what the world needs
Now that we’ve gotten that out of the way, let’s proceed. Do you know those delicious haystacks  with the crispy asian noodle-y things and the butterscotch chips? Well I do. I grew up eating them and around the holidays we could always find them in abundance. I think my Grama Kathryn made them but my mom did too, so it’s a sugary blur of this favorite.
I was thinking last week how I might be able to make them gluten free, I mean there’s literally always a way (except with croissants, stop trying to make that happen). Anyway, potato chips. Yes, that’s it! They’re salty and crunchy and won’t wilt or get soft with the heated butterscotch and peanut butter.
So natch, I ran to the store (which was one of my only times in a grocery since the pandemic… trust issues), and grabbed what I needed. These came together in just a few minutes and were ready to eat in just 30 more. You can speed that process along by placing them in the fridge too.
I cannot begin to explain how happy these make your mouth. The balance of the white chocolate chips, butterscotch chips, peanut butter, and potato chips paired with childhood memories (not the bad traumatic ones), make for the perfect treat, sugar and all. If you’re feeling nostalgic or need a break from literal nazi’s trying to take over the country, be sure to check this one out. Want other treat recipes to get your mind right? Go HERE  for an assortment of delights.Print 
Gluten Free Potato Chip Haystacks
- If your potato chips are not crunched up pretty small, you want to do that. Bigger pieces make it harder to scoop the mixture later
- Melt the butterscotch, white chocolate chips, and peanut butter together until completely smooth, either in the microwave or over a double boiler
- Stir the mixture of melted baking chips and then add in the crushed potato chips
- Once combined, use a cookie scoop and scoop out the mixture onto a cookie sheet
- Allow them to cool and harden at room temperature or place them in the fridge to cool and set faster
- Eat them, preferably not all at once. It’s hard. You can do hard things.