Chocolate Covered Potato Chips

I first heard of this crazy amazing dessert when my little brother, Pante, went off to school at the University of North Dakota. There wasn't much to do in Grand Forks, but they did have an amazing little candy store that made their own chocolate covered potato chips. Everyone in the town was pretty obsessed with them, and for good reason. He brought us home a bag when he came home for Christmas, and they were fantastic. Think of chocolate covered pretzels except better. They had different kinds of chocolate on them, some of them were even spicy! It was such a fun and delicious treat that I decided to make them for Valentine's Day instead of traditional chocolates or cupcakes. I used three different kinds of chocolate, but no spiciness. If you wanted to make it spicy, you could probably add 1/4 teaspoon of cayenne pepper to the semi-sweet chocolate for a nice kick :) Happy Valentine's!!!

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Ingredients:

(1) 8.5 Ounce Bag Kettle-Style Potato Chips

(1) 12 Ounce Bag White Chocolate Chips

(1) 12 Ounce Bag Milk Chocolate Chips

(1) 12 Ounce Bag Dark or Semi-Sweet Chocolate Chips

Red Food Coloring, 4 drops

             

Divide the potato chips into three equal piles, then place a wire rack on a flat surface on top of some newspaper to catch the chocolate drippings. Using a double boiler, melt down the white chocolate, stirring frequently. Using your hands, hold the edge of a chip and dip it into the white chocolate, making sure it is fully covered. Shake off any excess white chocolate, and place it on the wire rack. Repeat until the entire pile of chips are all coated.

Place the remaining white chocolate in a microwave-safe bowl, and clean out the inside pot of the double boiler, making sure to dry it thoroughly. Now place the milk chocolate in the double boiler, repeat the process, and do it again with the semi-sweet chocolate until all the chip piles are coated.

Once they have all been coated, transfer them to a plate and put the plate in the freezer to help speed up the hardening process. They are dry when the coating appears matte rather than shiny, and you can touch them without the coating coming off on your fingers.

Remove them from the freezer and set them aside. If the white chocolate has hardened microwave it for a few seconds and stir well, (be very careful as chocolate can burn easily under high heat and it will not melt anymore once it has burned). Add the food coloring to the white chocolate and stir until it is a soft, even pink. Using a small pastry brush, decorate the chips however you would like. I made hearts and drizzled zig-zag patterns over them.

The same can be done with the milk and dark chocolate, make sure to use separate pastry brushes so that the different colors of chocolate don't get mixed up. Enjoy!