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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Be Captain of Your Own Chip!

Be Captain of Your Own Chip!

Chocolate Covered Potato Chips
24 ounces semi-sweet chocolate chips or chopped chocolate (can use white chocolate or both, separately)
One 16-ounce bag ridged potato chips (or homemade and cooled from previous recipes, gently scoring before frying or baking to hold the chocolate better)
Optional: chopped nuts; coconut; sprinkles; chopped dried fruit

Line baking sheet with foil. Place the chocolate in a large microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.
Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over. Lightly sprinkle with nuts, coconut, etc. if desired. Allow the chips to sit until the chocolate is set. Can be refrigerated for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made to preserve their freshness and crispiness.

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1 comment

1 DeborAnn { 12.05.12 at 9:32 pm }

Oh! My Goodness. Hope these turn out as good and simple and easy as they sound.
Bought 30 lbs of Big steak fry sized potatoes today for 4$. As much as I like Potato Soup, this does sound very “doable”! For slicing, I will have to rely on a large butcher knife, but, I’m thnking that it will be worth the trouble… Do wish that I could make the “ruffled” type chip.

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