Salted Dark Chocolate Dipped Kettle Chips
Crunchy kettle cooked potato chips are dipped in rich dark chocolate and sprinkled with flaky sea salt for a perfect sweet & salty treat!
Servings: 65 small/med chips
Ingredients
- 3.5 oz dark chocolate
- About 65 small/medium kettle cooked potato chips
- flaky sea salt, to taste
Instructions
- On the large holes of a box grater, grate about ⅓ of the chocolate and set aside. Finely chop the remaining ⅔ and transfer to a microwave safe bowl. Microwave for 30 seconds, stir, microwave for another 10 seconds, and stir again. Continue microwaving at 10 second intervals, stirring each time, until the chocolate is just thoroughly melted (probably about three 10 second intervals total). Once the chocolate is melted, remove from microwave, add in the grated chocolate, and stir well to combine.
- Dip a chip about halfway in the melted chocolate and allow any excess to drip off. Place on a sheet of parchment paper or wax paper and sprinkle with flaky sea salt, to taste. Repeat with remaining chips and allow to cool until the chocolate has set, about 30 minutes.
Notes
Reserving ⅓ of the chocolate and adding it back in after heating is a method of tempering chocolate called seeding (I've simplified the process a little, read more about it here). Tempering the chocolate helps to ensure that it sets up firmly after being melted.
If you find that the chocolate is starting to get a little too thick and hard to work with, microwave it for another 5 seconds or so and stir. Be careful not to overhead it at this point otherwise it will negate the effects of the seeding method.