Ingredients:

  • 8 oz Thick-cut Ruffled Potato Chips
  • 12 oz High-quality Semi-Sweet or Dark Chocolate (minimum 60% cocoa)
  • 1 tsp Refined Coconut Oil
  • 0.5 tsp Flaky Sea Salt

Instructions:

  1. Prepare the chips. Lay out 8 oz Thick cut Ruffled Potato Chips on a clean tray and discard any small, broken pieces. Note: Using whole, large chips makes for a much better presentation.
  2. Chop the chocolate. Use a serrated knife to finely chop 12 oz High-quality Semi Sweet or Dark Chocolate. Note: Smaller pieces melt more evenly and prevent burning.
  3. Melt in stages. Place the chocolate and 1 tsp Refined Coconut Oil in a glass bowl and microwave for 30 seconds.
  4. Stir thoroughly. Use a spatula to stir the mixture until the heat from the bowl melts the remaining lumps.
  5. Reheat if needed. If lumps remain, microwave in 10 second bursts until the chocolate is silky and flows like ribbons.
  6. Dip the chips. Submerge half of each chip into the chocolate. Note: Leaving half naked allows the potato flavor to shine through.
  7. Remove excess. Gently tap the chip against the side of the bowl until the excess chocolate drips off.
  8. Place on parchment. Lay the chip flat on the prepared paper.
  9. Season the top. Sprinkle 0.5 tsp Flaky Sea Salt over the wet chocolate until the crystals are visible.
  10. Set the chocolate. Refrigerate the tray for 10 minutes until the coating is firm and matte.