Flop With No Fix (yet)

So I had mentioned before that a savory Pizzelle was in the works. There was a problem. It didn't work. Well at least the one I want to work didn't. 

Who doesn't love Frites and Steak Tartar? The attempt was to put Potato Chips into the Pizzelle recipe and serve it with steak tartar in sort of an ice cream sandwich presentation. I was hoping the Potato Chip Pizzelle would come out of the press just as crispy as the original recipe. It did, but not for long. The high amount of oil that the potato chips contained seemed to make them soggy and highly flexible. After letting them cool uncovered in the refrigerator the crisp I was looking for was achieved, but the cooled fat released from the fried potatoes left a undesirable flavor. 

A possible fix would be to get rid of the original recipe all together. If I could do a pizzelle with milk (or almond milk) it would help me eliminate the excessive amount of oil. Steeping the potato chips in the milk then straining them would extract the flavor, possibly intensify, and preserve the flavor I am aiming for.