Line two baking sheets with parchment paper and set aside.
In a large bowl cream together the butter with 1/2 cup of the sugar until light and fluffy.
Mix in the vanilla and salt.
Beat until smooth.
Add the chocolate chips, potato chips and flour, mix until just combined.
Place the remaining 1/4 cup sugar in a small bowl.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the sugar until coated.
Place on prepared baking sheet and flatten slightly with the bottom of a drinking glass.
Repeat with the remaining dough.
The cookies only need to be an inch apart.
They don’t spread.
If you’re using the Sea Salt finish, sprinkle the cookies with the chip/salt mix.
If you want to use the chocolate finish, bake them without topping.
Bake cookies until lightly golden at the edges, about 15 minutes.
Transfer to a wire rack to cool completely.
If dipping in chocolate: melt with butter in a double boiler or in short bursts in the microwave and stir until smooth.
Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
I didn’t have a clean rack, so I put mine on wax paper and put them in the fridge.
For a totally over the top cookie, sprinkle them with the salt topping, bake. Then dip in chocolate and sprinkle more potato chips crumbles on the warm chocolate before letting them set up in the fridge.