Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 rimmed half sheets (cookie sheets) with parchment paper. Set aside.

Whisk both sugars, the flour, and salt in a medium bowl. Whisk in the butter, cream, yolks, and vanilla until well combined.

Pour half of the mixture onto one baking sheet and the other half onto the other baking sheet. Use an offset or silicone spatula to spread the batter to the edges of the pan. Do your best to keep it even.

Sprinkle half of the puffed rice cereal onto each pan, evenly over the batter. Then sprinkle half of the lightly crushed potato chips onto each pan, evenly over the spread batter.

Bake, rotating the pans top to bottom and front to back halfway through the baking. Bake for 20-25 minutes total, until the brittle is dark golden brown.

Cool on the baking sheet on a rack at room temperature for 30 minutes (leave the oven on). If it’s still malleable, if the brittle bends instead of snapping nicely, return the pan to the hot oven for another 5 to 10 minutes until it’s a shade or two darker. Let cool for another 30 minutes and test again. Once it’s no longer malleable, cool completely, about 1-1/2 hours.

Use your hands to break the brittle into serving sized pieces. Store in an airtight container for up to one month.