Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds

By Jenb42
January 29, 2012
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Author Notes: This recipe literally came to me in a dream. I dreamed I was talking to another foodie friend and told her about my awesome new recipe- and there it was. I Googled it when I woke up and found out that, unfortunately, I did not come up with the chocolate-covered potato chip idea by far. It's all over the places. However, I humbly believe that this is the best one, both because it tastes delicious and because it was crafted by the Dream Gods.Jenb42

Serves: 10

  • 16 ounces bag of thick-cut, sea salt potato chips.
  • 8 ounces good dark chocolate chips, or chocolate broken into pieces
  • 1 tablespoon butter (margarine if you're vegan)
  • 1/2 cup toasted unsweetened shredded coconut
  • 1/2 cup toasted almond pieces (not slivered)
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa
  • 1 tablespoon ancho chile powder, or the teeniest pinch of habanero powder (or both)
  1. Cover 2-3 baking sheets with parchment paper
  2. Melt the dark chocolate and butter/ margarine together. You can use a double boiler if you like, but I usually just heat the chocolate and butter/margarine on low and whisk it now and then until it's melted.
  3. There are two ways to get the chocolate on the potato chips: 1. Dip each potato chip into the chocolate and lay on the parchment. The advantage of this is that the chips will get covered with chocolate on both sides if that's what you're going for. The disadvantage is that if your chips are thinner, they may break and you have to search in the melted chocolate which is not easy. 2. Use a pastry brush to brush each chip with melted chocolate. The advantage is the chips won't break and they'll have chocolate on one side if that's what you're going for. The disadvantage is you'll get chocolate everywhere, so lay out some extra parchment below the heated chocolate pot and baking sheets.
  4. Now it's time for the additions. You need to do this quickly, before the chocolate hardens.They should be added in this order: 1. Sift the ancho chile powder over the chips. If you're using habanero powder, add the TINIEST SPRINKLING. 2. Sift a little cinnamon and cocoa over the chips. 2. Sprinkled the toasted almond bits over the chips. 3. Sprinkle the toasted coconut over the chips, pressing down a bit so more of it sticks.
  5. Once the chocolate has hardened, eat and enjoy!

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