|Nutritional Guidelines (per serving)|
|Servings: 10 cups (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a fan of sweet and salty flavors together, you'll love these Chocolate-Covered Potato Chips!
Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that's smooth yet crunchy, sweet yet salty, and undeniably delicious. I love the look of these chips, with one side covered in glossy chocolate and the other side left plain. However, if you want even more chocolate, you can use a fork or dipping tools to dunk the entire chip in chocolate.
The easiest way to make these chips is by simply melting chocolate. However, melted chocolate has a tendancy to get dull, streaky, and soft at room temperature. If you want the chocolate to remain shiny and hard at room temperature, either use chocolate candy coating, or consider tempering the chocolate instead.
- 24 ounces semi-sweet chocolate chips (or chopped chocolate or chocolate candy coating)
- One 16-ounce bag ridged potato chips (like Ruffles)
Prepare a baking sheet by lining it with waxed paper or parchment and set aside for now.
Place the chocolate in a large microwave-safe bowl and microwave it in 45-second intervals until melted, stirring frequently to prevent overheating.
Hold a chip by one end and dip it halfway into the chocolate. Let the chocolate drip back into the bowl, tapping it against the edge several times to remove excess chocolate. Place the dipped chip onto the baking sheet, then repeat until all of the chips are dipped in chocolate.
Refrigerate the chips for 15 minutes to set the chocolate, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.
Alternatives: Try dipping the chips in white chocolate, or sprinkling the still-wet chocolate with crushed nuts, coconut, sprinkles, or chopped dried fruit.
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