Thursday, November 22, 2012

Chocolate Covered Potato Chips

This sweet and salty pleasure is the perfect treat for anyone who thinks that Oreo cookies are the only thing worth dunking.  

Better yet, make your chips from scratch.

Bon Appetit!

Recipe Note: Do not use chocolate chips for this. Chocolate chips are not good for tempering because of added ingredients.

9 oz bag Kettle Potato Chips (or homemade chips)
8 oz good quality chocolate bar with 45%-60% cocoa, chopped
wax paper

Line multiple cookie sheets with wax paper. Set aside.

In a double boiler over simmering water, melt 4 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.

Immediately remove double boiler from on top of the heat. Begin slowly adding in the remaining 4 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.

Begin dipping chips into chocolate quickly, placing the dipped chips on the wax paper. Once you have dipped all the chips, put the cookie sheets into the freezer to set up the chocolate.
You want to set it up fast because the longer the chips sit out the higher the chance of stale chips.

Homemade Potato Chips

Peanut Oil for frying
2 potatoes, thinly sliced

In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.

Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes.

Drain on paper towels and season with salt.