These chips may be the perviest thing I've ever made. Pervier than these Mini Pie Crust Doughnuts, or these Peanut Butter Stuffed Double Chocolate Cookies. We've just created the ultimate junk food.
I already love chips and am obsessed with chocolate but who knew putting them together would create something twice as good as either of them on their own. Salty, crunchy, sweet, chocolately, melty, all-the-fats deliciousness.
If these chips were dipped in cheese cake or croissants as well, than we'd have summed up all my favourite foods in one little package. But those will be treats for another time.
Guess what else? These chips are stinkin' easy peasy. And give immediate satisfaction.
I used Purdy's Less Sweet Milk Chocolate bars to create this little treat. I liked the flavour of this milk chocolate over others because well, it's less sweet (34% cocoa). And that really melds well with the saltiness of the chips. And that's as technical as this recipe is going to get.
RECIPE & DIRECTIONS
- 1 Bag Ripple Potato Chips
- 100g of Semi-Sweet Chocolate
chop up your chocolate into small pieces so it will melt nicely. And the chocolate to a double boiler set over medium low heat.
Eat some broken chips while you wait for your chocolate to melt.
Melt the chocolate until only about two thirds of it remains solid, then remove from heat.
Continue to stir the chocolate off heat until it's completely smooth and melted.
Dip each potato chip in the chocolate, letting the excess drip off.
Place each chip on parchment paper to dry, which takes about 30 minutes. Then you're done!
I was tempted to try this with flavoured chips, but got too nervous. BBQ? All Dressed? Someone's got to give it a go, let me know what happens!