Cream together the butter, sugar and vanilla. Add the flour slowly and blend well. Add the minced pecans and potato chips.
2.
Refrigerate dough for 1 hour. Make balls about 1 to 1 1/2 inches and put on ungreased cookie sheet 2 inches apart. (Line cookie sheets with parchment paper),
3.
Press balls slightly with bottom of glass or use a fork (dipping in cold water will help keep from sticking.
4.
Bake at 325 for 15 to 20 minutes until edges turn light brown.
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