Chocolate-Dipped Potato Chips

You’re either going to love these…

…or hate them.

This recipe takes something that’s pretty much perfect–the Ruffles potato chip–and coats it in chocolate. It’s a match made in naughty food heaven or a sacrilege.

I kind of dig ’em.

Take one bag of Ruffles potato chips and separate the whole chips from the crumbs.

If you’re wondering what I did with those potato chips crumbs, then you don’t know me very well. In my defense, winter is fast approaching and I was responding to some primal biological urge to prepare.

Next, set a small glass bowl containing 1/2 cup of semisweet chocolate chips with 1/2 ounce of bittersweet chocolate over a small pot with some water in it, and heat the water over medium heat. Stir frequently. After a few minutes, you’ll have this:

It’s smooth and shiny and ready to receive potato chips.

Food scientist that I am, I tried several methods for coating the chocolate chips. Here are my findings:

a. dipping the entire chip into the chocolate sauce: too much goopy chocolate and messy fingers

b. using tongs to dip: too many broken chips

c. gently painting chocolate sauce onto half of each chip with a pastry brush: the right balance between salt and chocolate

You might have to experiment to find what works best for you. Make sure to exercise the morning of. And maybe have a light breakfast and lunch.

Set the chips on a cooling rack until the chocolate sets. If you’re weak-willed, you might want to stay out of the kitchen for about an hour.

Look at how that chocolate clings to those potato chips. Kind of like my pants after all that taste-testing. Go figure.

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1 Comment

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One response to “Chocolate-Dipped Potato Chips

  1. YUM! Is there a Christmas goodie bag in the works here? (Or is that just wishful thinking?)

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