Cream together butter and sugar. Gradually add flour qnd mix well. Add vanilla and potato chips and mix well. Fold in cold chocolate chips. Chill 15 to 30 minutes.
Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto ungreased parchment-covered cookie sheets about 2-inches apart. Take a flat-bottomed drinking glass, dip in powdered sugar, and gently flatten the cookies slightly. (Don't flatten too much or make them too large as they will be too thin and will crumble easily).
Bake at 350°F for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before serving and storing. Have fun asking your family or guests the secret ingredient(potato chips).
Note*Use the thin-style, plain chips, not the ruffled ones or Composite chips like Pringles. To crush the chips, put them into a plastic bag and use a rolling pin to crush them. The grains should be slightly larger than large grains of kosher salt. Prep time includes chill time.