CHOCOLATE COVERED POTATO CHIPS

I’ve seen Chocolate covered potato chips in the store at the holidays in previous years, and I’ve been intrigued.  I would have bought them to try but they were ridiculously priced. 

So it was actually way back in June that I made these chips for a fraction of the cost of what the department store charges.  I wish that I had some new pictures of these yummies all done up in Christmas packaging for you, but I have been busy with so many other treats to share with y’all.

I really wanted to share these with you now, because Chocolate Covered Potato Chips are so quick and easy to make…and they make a great gift!  Crisp and salty potato chips are the perfect partner to bitter sweet chocolate and the caramel flavor of Heath Bits.  The recipient of this gift will either thank you or curse you, because they are totally addictive; once you taste them you may want to keep them for yourself!

 

Here’s what you need. 

Notice that I sorted out and kept the whole, unbroken chips separate… there are not a lot of whole chips in a bag, that’s why you need 3 bags.

I tried milk chocolate chips first and my chocolate seized.

If you prefer milk chocolate then be sure to use bars not chips.  The chips have stabilizers that make them clump... 

 

...Though dark chocolate chips always melt nicely.

Melt the chocolate chips in the top of a double boiler over simmering water; I prefer that over a microwave for this recipe.

 

Line three sheet pans with parchment paper.

I started with two, but then ended up needing three pans.

Now I tried two methods with these chips, the dunk method and the drizzle method; they were equally tasty.

 

The dunk method is fancier and takes more time, plus you should only use whole, unbroken chips.

Bring the double boiler over to your work station, and leave the chocolate over the warm water; this gives you more time to work with the chocolate.

Dip only half of a chip in the chocolate.   

You could stop there with this tasty treat, but why would you if you could…

 

…Sprinkle the Heath Bits over the melted chocolate!

 

Place the chip on a sheet pan, and repeat with the remaining chips.

 

The drizzle method is super easy, and you don’t necessarily need whole chips, but you don’t want to use the itty bitty pieces.  For this method you will only need 2 bags of chip, maybe slightly less.

 

Lay the chips on the sheet pans, and drizzle the chocolate over the chips with a spoon or a spatula…

 

…Then sprinkle the Heath Bits over the melted chocolate.

 

If you have room in the refrigerator, put the pans of chips in there, in order for the chocolate to set quickly.  If not just put them in a cool dry place. 

 

 

Once the chocolate has set Chocolate Covered Potato Chips can be packaged in cellophane bags to give as gifts, small bags for the Cookie Exchange, or place a bowl of them on your dessert table.   

Be sure to store them in a cool dry place.

 

Now you are going to love these Chocolate Covered Potato Chips soooo much, and you will be so glad that you didn’t pay a small fortune for them, that you’re gonna want to thank me; so let me just say…You’re welcome, and enjoy!

3-14       oz. bags                 Ruffles potato chips

1-10       oz. bag                  Semi-sweet chocolate chips

4           oz.                        Heath English Toffee Bits (optional)

  1.        Sort through the potato chips for the whole, unbroken chips; put those in a bowl to use.

  2.        Gently melt the chocolate chips in the top of a double boiler over simmering, not boiling water; stirring frequently.

  3.        Meanwhile line 3 sheet pans with parchment paper.

  4.        When the chocolate has melted bring the whole double boiler over to where you are working, leave the chocolate over the double boiler, this will give you more time to work with the chocolate.

  5.       Dip half of a potato chip into the melted chocolate, and then sprinkle Heath Bits over the chocolate; lay the chip on a sheet pan. Repeat this with each chip.

  6.       Put the chocolate covered chips into the refrigerator to set. 

  7.       Package as desired and store in a cool dry place.

*Alternative method:   You will only need two bags of chips. 

 1.     Sort out and keep the larger pieces of chips, it doesn’t matter if they’re not whole.  Spread the chips on 3 parchment lined sheet pans.

2.          Gently melt the chocolate chips in the top of a double boiler over simmering, not boiling water; stirring frequently.

3.      When the chocolate has melted bring the whole double boiler over to where you are working, leave the chocolate over the double boiler, this will give you more time to work with the chocolate.
4.      Use a spoon or a spatula to drizzle the melted chocolate all over the chips, and then sprinkle Heath Bits over the chocolate covered chips.
6.         Put the chocolate covered chips into the refrigerator to set. 

      7.         Package as desired and store in a cool dry place.

**Note if you prefer milk chocolate, then use milk chocolate bars, not chips.