Thursday, January 26, 2012
Chocolate Dipped Kettle Chips
Yield: About 50 chocolate dipped potato chips
1 bag salted kettle potato chips
1 package almond bark, vanilla or chocolate (or both)
Break the bark into small bricks. Take about 2-3 of them and place in a microwave safe bowl. Melt the chocolate quickly, about 30-60 seconds, stopping to stir the chocolate once halfway through. Almond bark, if scorched, turns hard and won't remelt - trust me, I've overheated it many times!
Sort the kettle chips and remove any that are broken or too small. The best ones will be the large thick ones - they will be crunchier! Spread a large piece of wax paper out on a plate or counter top.
Using a fork, life a kettle chip and lower into the bowl, making sure the entire chip is covered. Remove, hold over bowl to let the excess drip off, then place on wax paper. Repeat until all chips are used. Once they are partially dry, you can use a knife or fork to drizzle a contrasting color of melted chocolate over them, as you see in the photos. Allow the chips to set for about 30 minutes before removing from the wax paper.
Tips: You can make these quite far in advance, as neither the chips, nor the chocolate, are perishable. Don't refrigerate, as the almond bark will sweat. Enjoy!