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I realize this is probably the most gluttonous, unhealthy recipe I’ve ever posted.
Well, maybe not.
It’s tough to say. But have you ever had chocolate-covered chips?!
The idea repulsed me when I first saw them five years or so ago. I was at a wedding and I heard the bride and groom were handing them out as favors. My mouth twisted like it does every time my tongue touches a cherry Warhead. Gross! That sounds so…trashy! Who would want to eat that?
And then I happened to see an unwrapped chocolate-coated chip close up. Close enough to smell.
And right then and there I was sold.
I caught a whiff of real, expensive, high-quality milk chocolate and all ideas of “trashy” went out the window. The creamy chocolate surrounded big pieces of ruffled potato chips, and they looked more like something from a fancy European pastry shop. Nothing trashy here.
I had my first bite on the way home from the wedding, and it was just as delicious as it smelled. Pure sweet/salty perfection. The chocolate was thick and smooth, the potato chip crunchy and textured.
Sweet + salty heaven!
Months later, my fabulous coworker brought some chocolate-covered chips into work, and they were just as good as I remembered them to be. I immediately went home and needed to recreate them. I literally could not stop thinking about chocolate-covered potato chips.
My chips clearly aren’t as beautiful as the ones you see in fancy chocolate shops (and, apparently, in Lay’s bags? Has anyone tried those yet?!), but they’re just as tasty – that’s for sure! I swallowed so many of them, I was practically sick. They’re that addictive.
If you want to take the lazy way out, just melt some chocolate (high-quality, please! It makes a huge difference! Guittard is my favorite for milk chocolate and Ghirardelli for white chocolate) and drizzle it on thick over a handful of chips.
If you are a recovering perfectionist like me, you’ll probably spend all afternoon carefully dipping whole potato chips into melted Guittard chocolate with a fork, coating each little crevice with what you think is the perfect amount of chocolate.
You may be wrong. I went a little overboard with the chocolate, thinking no much was too much…and I was wrong. My chips ended up tasting so chocolatey that I couldn’t taste the saltiness of the chips. Don’t do that. Just dip your chips, shake off the extra chocolate, and restrain yourself while the chips harden.
It’s worth the wait! Trust me.
Let’s talk about The Drizzle for a moment. My friend Karissa used to manage a chocolate factory (yes, she is the best possible kind of friend) and she was an expert drizzler.
One day she taught me the secret to the perfect drizzle. She did not use a fork or a pastry bag like some people do; she actually used a lollipop stick! She showed me how to flick my wrist back and forth in a messy pattern instead of using careful, hesitant strokes. The trick here is to be fast!
Don’t worry about perfection. The best drizzles are done quickly and haphazardly. You’ll get the hang of it in no time!
I didn’t have any lollipop sticks on hand, but I did have a package of pretty straws that did the job just fine. Use anything similar that you may have in your kitchen!
And then, once again, wait it out. You can speed up the process by sticking your chips in the fridge for a few minutes, if you must. :)
Like I promised…it’s worth the wait!
- 5 cups ruffled potato chips (I used Old Dutch)
- 2 bags (11 oz. or 2 cups EACH) Guittard or Ghirardelli milk chocolate chips
- 1 bag (11 oz. or 2 cups) Ghirardelli or high-quality white chocolate chips
- 1 tsp. canola oil
- Prepare a sheet of waxed paper on a flat work surface.
- Place milk chocolate chips and 1/2 tsp. oil in a microwave-safe bowl. Melt for 60 seconds in the microwave on high; stir. Continue melting and stirring at 15-second intervals until smooth.
- Immediately dip potato chips into chocolate, shake to drip off excess, and place on waxed paper to dry. I use a fork to hold each chip so the extra chocolate drips off easily into the bowl.
- Let chocolate-coated chips harden.
- Once chocolate has firmed up, make the white chocolate. In a small bowl, combine white chocolate chips with remaining 1 tsp. oil. Melt for 60 seconds in the microwave on high; stir. Continue melting and stirring at 15-second intervals until smooth.
- Use a lollipop stick or straw to drizzle chips with white chocolate.
- Allow to dry and serve when chocolate has hardened.
Definitely splurge on the expensive chocolate here--Nestle is my favorite brand for puppy chow but it's not the flavor you're going for with this recipe!