Instructions

• Preheat oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
• Coarsely chop the Lay’s Wavy Original potato chips; measure 1 1/4 cups chopped chips for the batter and set aside 1/4 cup chopped chips for the top.
• In a medium bowl, whisk together 2 1/8 cups all-purpose flour, 3/4 teaspoon sea salt, and 1/2 teaspoon baking soda. Set the dry mixture aside.
• Melt 12 tablespoons butter, then let it cool to room temperature. (If the butter is already melted and cooled, proceed.)
• In a large bowl (or the bowl of a stand mixer), combine the cooled melted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until combined.
• Add 2 large eggs (at room temperature) and 2 teaspoons vanilla extract to the butter-sugar mixture and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients and mix on low speed (or stir gently with a spatula) just until combined—do not overmix.
• Fold in 1 1/4 cups semi-sweet chocolate chips and the 1 1/4 cups chopped potato chips until evenly distributed.
• Pour the blondie batter into the prepared 9x13-inch pan and smooth the top with a spatula. Sprinkle the reserved 1/4 cup chopped potato chips evenly over the top, and lightly sprinkle with sea salt.
• Bake for 28–30 minutes, or until the top is light golden brown and the edges begin to pull away from the pan.
• Remove the pan from the oven and transfer to a wire rack. Cool completely to room temperature in the pan.
• Once cooled, cut into squares and serve.