- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)37
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Ray's of Kelso, Plaza by Ray's to change ownership; Fonn to buy enterprise (04/20/16)3
- Missouri House votes to allow concealed weapons without permits (04/28/16)4
- Law firm requests information about Cape's traffic cameras (04/25/16)2
- Tanker truck catches fire near Oak Ridge (04/24/16)7
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
- Local company makes eco-friendly kitty litter that cuts cat-box smell (04/25/16)
A new view of chocolate chips
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.