A new view of chocolate chips

Wednesday, April 22, 2009

For a delicious blast of sweet and salty, try chocolate-dipped potato chips as a snack or light dessert. Topped with crushed nuts, salt and cayenne pepper, these treats pair nicely with a bold red wine or beer.

Chocolate-Dipped Kettle Chips

4 ounces dark chocolate, broken into small pieces

1 teaspoon vegetable oil

9-ounce bag salted kettle-cooked potato chips

Chopped pistachios, for sprinkling

Coarse salt, for sprinkling

Cayenne pepper, for sprinkling

Line a baking sheet with parchment or waxed paper.

In a small microwave-safe bowl, combine the chocolate and vegetable oil.

Microwave on high, stopping to stir every 30 seconds, for 1 to 2 minutes, or until the chocolate is melted and smooth.

One at a time, dip the chips into the melted chocolate and set on the baking sheet.

Sprinkle with one of the toppings -- pistachios, salt or cayenne. Repeat with remaining chips.

Refrigerate for 30 minutes.

Recipe adapted from the March 2009 issue of Every Day With Rachael Ray magazine.

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