Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, beat the shortening (or butter), brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat until combined.

In a medium bowl, whisk together the flour, baking soda, and salt.

Gradually add the flour mixture to the wet ingredients, stirring just until incorporated.

Gently fold in the chopped nuts and crushed potato chips, being careful not to overmix.

Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake until the edges are lightly golden and the centers look just set, 10 to 12 minutes. Rotate the sheets halfway through baking for even browning.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, lightly dust the cookies with powdered sugar.