Oustanding. You'll need to use Cape Cod 40 percent Reduced Fat Potato Chips. They're super crunchy. Smash them in a baggie with a rolling pin. Don't use regular potato chips. They make the cookies too greasy.
Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
Combine: flour, potato chips, pecans and salt in one bowl.
In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.).
Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes.
Can be stored in airtight container at room temp for up to 2 days.