Potato Chip Chocolate
July 15, 2015
Sometimes, quick and easy is the way to go. Add sweet and salty to the mix and what do you get?
A slightly fancier version of your usual chips or chichirya.
I don't know who started this whole trend but the first one I heard about was Royce's Potato Chip Chocolate. I never got to try their version but if their Nama chocolates and chocolate bars are any indication, then it must be very good. Trader Joe's has their own chocolate-covered potato chips and that's the one I got to try. A lot of the chips were stuck together and there wasn't anything special about it so we never bought those chips again.
One time we had this really big bag of Ruffles and I thought, well, why not make our own potato chip chocolate? It shouldn't be too hard, right?
All you have to do is:
- Melt 4oz of dark or milk chocolate. Microwave in 30-second intervals, stirring in between until the chocolate's all melted and smooth.
- Dip some potato chips into the melted chocolate.
- Lay the chips on a parchment paper-lined baking tray until the chocolate's firm.
- Transfer individual servings (about 5 or 7 chips) into small ziplock baggies to store.
Simples. But if you are like me who likes to make things more difficult for herself, you might want to try chocolate tempering. This was the first time I've tried chocolate tempering and I think I botched it (palpak) so I can't give any pointers but David Lebovitz has it all covered in this post.
If chocolate tempering seems too cumbersome and too much work and you just don't have the time, stick with the microwave method above. This is supposed to be quick and easy anyway. ;)
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