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:
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.