Preheat oven to 350f degrees. Line quarter sheet tray or 9 ½” x 13” with parchment.

Prepare brown butter using a nonstick pan, cooking over medium heat until brown solids have formed.

Melt regular salted butter in the microwave or in a pot.

Combine melted butter and sugar in a large bowl and stir well.

Add eggs, egg yolk and vanilla, whisk or stir until completely combined.

Set aside.

In a separate bowl, whisk together flour, toasted potato starch, baking powder, and salt.

Gradually stir in dries into the wet ingredients until combined.

Fold in half of white chocolate chips and dark chocolate chips.

Spread batter into prepared pan.

Sprinkle the other half of the remaining white and dark chocolate chips along with crushed Golden Lay’s Classic Potato Chips in an even layer across the blondies.

Add more chips if needed to ensure all pieces are covered in chips.

Finish with a sprinkling of salt.

Bake for 20-30 mins or until toothpick tested in the center comes out clean and tops are golden.

Remove from oven and allow blondie to completely cool for at least 5-10 mins.

Using a football shaped mini cookie cutter 1.75”-2” size, cut out as many footballs as possible, remove any access blondie around it.

You can also use a football shaped pan or silicone baking mold if desired.

Using a piping bag fitted with a no. 8 or smaller plain piping tip, pipe a small line in the center with smaller lines across to create laces like what you would see on a football.

Dust with additional gold spray or dust if desired.

Serve.