Recipe designed by the Crumby Mummy
I love chocolate and I am happy to cover lots of things with it. Until now I have never had the pleasure of coating potato chips. This is something I had never thought to do.
The Crumby Mummy is a Mumsnet approved blogger who loves nothing more than to bake with her family in North Yorkshire
Chocolate dipped potato chips (or crisps as I would call them) are very popular in Florida. The traditional recipe uses ready salted crisps and dark chocolate. I made some like this to see what the original chocolate potato chips tasted like but, as I am not a big fan of dark chocolate, I wanted to try out some different varieties.
I had the brain wave of using white chocolate and prawn cocktail crisps (I blame my pregnancy!). Half of me thought that these would taste delicious, the other half thought that they would taste awful. I was very interested to see which half was right.
For best results I would use McCoy type crisps, but they are not essential. I also tested ordinary crinkle cut crisps, whilst they broke more often than the McCoys, they still did they job.
Although my brainwave to use prawn cocktail crisps proved to be a poor choice – they really didn’t taste good – the ready salted crisps in both dark chocolate and white chocolate tasted amazing and I couldn’t stop eating them!
Ready salted crisps
Prawn cocktail crisps
- Melt the chocolate over a pan of boiling water and then allow it to cool slightly.
- Cover the crisps in chocolate.
- At first I laid the crisps in the bowl and turned them over with a fork until they were fully coated. By the end I was spooning chocolate onto the crisps and rubbing it into the grooves.
- Place the chocolate coated potato chips on a piece of baking parchment and allow to set.