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My review
Chocolate Covered Potato Chips
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JAZZYTINA
"Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut."
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Ingredients
30 m servings 363Original recipe yields 16 servings (1 pound)
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- US
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Directions
{{model.addEditText}} Print- Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
- As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
- Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.
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Reviews
Read all reviews 3141 Ratings
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Most helpful positive review
12/22/2007
I love this recipe, although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips, with 1/4 block of para wax. The was does make t...
Most helpful critical review
11/27/2013
I made these exactly as written. It's a good 'launching point'...the flavor is good and it's pretty easy. My 3 stars is based on the recipe as written. The second time I made them, I did so b...
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12/22/2007
I love this recipe, although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips, with 1/4 block of para wax. The was does make t...
9/12/2007
Good taste, but a bit frustrating, the chips tend to break apart easily if you don't use the larger thicker ones. My variation/remedy was to spread the chips on wax paper and then drizzle choco...
4/5/2005
I really liked the idea around this recipe - I've always loved chocolate and chips so this was a perfect union in my eyes! The only change I made was adding a little parawax to the chocolate so...
9/21/2009
YUMMERS! I have been making these for years. I use pringles because they are more uniform in size and I'm anal that way. ;) Also I half dip them and drizzle w/ white chocolate for a pretty prese...
12/8/2005
Rigded/rippled chips are a must. I scraped off some of the chocolate with a spoon, otherwise it was too thick with chocolate. Don't make them too far ahead as the chips get soggy after a day or ...
2/11/2005
I haven't tried potato chips this way, but pretzels are awesome! Easier to keep without breaking (if they last that long!) too. In a nice container, they make an unusual and tasty gift for the h...
12/25/2005
Just as good as the kind you buy in candy stores! I popped mine in the freezer about 5 mins to get them to dry quick. It was so warm in my house from the other baking going on!
8/9/2009
This is a good recipe but I ended up microwaving my chocolate and I dipped half the chip in. It easier to handle. I then heated white chocolate and drizzeled that over the milk chocolate. They...
11/27/2013
I made these exactly as written. It's a good 'launching point'...the flavor is good and it's pretty easy. My 3 stars is based on the recipe as written. The second time I made them, I did so b...