Sweet twist on dip for chips
Wed., April 22, 2009
For a delicious blast of sweet and salty, try chocolate-dipped potato chips as a snack or light dessert. Topped with crushed nuts, salt and cayenne pepper, these treats pair nicely with a bold red wine or beer.
Chocolate-Dipped Kettle Chips
Recipe adapted from the March 2009 issue of Every Day With Rachael Ray magazine
4 ounces dark chocolate, broken into small pieces
1 teaspoon vegetable oil
9-ounce bag salted kettle-cooked potato chips
Chopped pistachios for sprinkling
Coarse salt for sprinkling
Cayenne pepper for sprinkling
Line a baking sheet with parchment or waxed paper.
In a small microwave-safe bowl, combine chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds, for 1 to 2 minutes, or until chocolate is melted and smooth.
One at a time, dip chips into the melted chocolate and set on the baking sheet. Sprinkle with one of the toppings – pistachios, salt or cayenne. Repeat with remaining chips. Refrigerate for 30 minutes.
Yield: 6 servings.
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