Chocolatedippedpotatochips Recipes

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

CHOCOLATE-DIPPED CHIPS

Steps:

• Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
• Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Prepare a baking sheet by lining it with waxed paper or parchment paper 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. If you like this recipe, you might also like to try Potato Chip Clusters.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Microwave chocolate in 30 second increments and stir between each time until fully melted.
• Dip each chip almost all the way in, then tap gently to remove excess chocolate.
• Allow to cool and dry on a baking sheet lined with parchment paper.

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.