Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a stand mixer or in a large bowl with your hand mixer, cream together the butter, sugar, and crushed potato chips for 3 to 6 minutes. The mixture should be light and fluffy.
Mix in the vanilla extract.
Mix in the flour. Add all the flour at once, set the mixer to low, and as soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined, being careful not to over mix.
Stir in the pecans.
Using a 1 1/2 tablespoon cookie scoop, scoop out the dough and roll into balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/4 inch thick. You will need to re dip the glass in sugar between cookies.
Bake for 16 to 18 minutes, rotating the baking sheet in the middle of baking, until the cookies are just beginning to brown around the edges. Remove the cookies from the oven, allow to cool 2 minutes on the baking sheet, before transfering to a wire rack to cool completely.