There are a lot of questions that we face during the day..and I have decided to become a Yes! girl.
Should I have another glass of wine? Yes.
Should I make my first time home owning girlfriend a house warming gift basket? Yes.
Should I hit snooze another time? Yes.
Should I buy that $10 shirt that I find hysterical because it’s so totally 80’s? Yes.
Should I bake cookies at midnight? Yes.
Should I let my stylist dye my hair red? Yes.
Should I redye my hair because I look like the freaking little mermaid? Yes.
Should I watch Sweet Home Alabama for the second time this week? Yes.
Should I dip my favorite kettle chips in dark chocolate? Hell Yes! And so should you.
I first had Chocolate Covered Potato Chips at Rocky Mountain Chocolate Factory in San Antonio, Texas. While everyone else in our group was turning up their noses, I was asking for a dozen to go. If you like sweet & salty these babies are for you!
Recipe Notes: Do not use chocolate chips. Chocolate chips are not good for tempering because of added ingredients.
Line multiple cookie sheets with wax paper. Set aside.
In a double boiler (or glass bowl) over simmering water, melt 4 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.
Immediately remove double boiler from on top of the heat. Begin slowly adding in the remaining 4 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.
Begin dipping chips into chocolate as fast as you can, placing the dipped chips on the wax paper. Once you have dipped all the chips, pop the cookie sheets into the freezer to set up the chocolate as fast as you can. You want to set it up fast because the longer the chips sit out...the higher the chances of stale chips!
As soon as the chocolate is hardened, place chips in an airtight container until ready to serve! My chips lasted 2 days...but that was until we ate them all! I do not know how much longer than that they will stay fresh.