Prep 15 mins
Cook 2 mins
These can be made in a jiffy for a party or just for fun. While it sounds odd, the flavor combination of salty and chocolate is out of this world! This recipe comes from "365 Great Chocolate Desserts" by Natalie Haughton.
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
- 1 (6 1/2 ounce) packageruffled potato chips
- In a small glass dish, combine chocolate chips and shortening.
- Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred.
- Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip.
- Pull chip against edge of dish to remove excess chocolate.
- Place chips on wax paper-lined baking pan.
- Let stand at room temperature 15 minutes, then refrigerate until set.
I used light ruffled chips and had no problem. I froze them first, and dipped them soon as I opened the bag. I also used sugar free chocolate chips. Altogether, this made for a much healthier snack, especially since I have low sugar, and have to watch my sugar consumption. Turned out perfect. Thanks for the recipe. I had this at my sisters over christmas. Hers was bought, but mine were every bit as good.
Love these. I use butter instead of shortening and kettle cooked chips because they're thicker and don't seem to get soggy as quickly. I don't try and dip the entire chip..it's too messy. I hold a chip, dip it and lay it on a cooling rack with foil underneath. When the chocolate on the foil sets up, I use a spatula to scrape the chocolate back into the microwave bowl. To "dress them up", I'll sometimes melt some white chocolate and drizzle it over the to of the chips. Pretty gift presentation !
This is an excellent if messy recipe to make. I found it easier if I got a bigger bag and sorted the chips somewhat. That way they were easier to grab the ones I wanted to use without making a huge mess from all of the chocolate.