Chocolate Covered Potato Chips and More

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Chocolate Covered Potato Chips & More

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces potato chips -- ridged

1 pound semisweet chocolate

1 1/2 tablespoons liquid lecithin

 

Work in a cool (65 to 68 degrees) room. Break up chocolate into small pieces in

the top of a double boiler. Melt over simmering water. When the chocolate is

soft to the touch, stir gently with a dry spoon and add the lecithin, stirring

until smooth. Keep the chocolate over low heat while dipping.

 

Line 2 baking sheets with wax paper. Place 1 chip in chocolate deep enough to

cover it. Use a 2 pronged meat fork to lift the chocolate coated chip out of the

chocolate and tap gently against the side of the pot several times to remove

surplus chocolate. Place on the wax paper to dry. Repeat for all chips.

 

Yield: 1 pound.

 

These look very impressive and the sweet and salty combination is wonderful. It

is helpful to use Pringles because they are so uniform. You can use this same

technique to coat pretzels, dried fruit, cookies (try Oreos), peanut butter

cracker sandwiches (made with Ritz or Triscuits), or just about anything. [if

gf is required, so not use crackers or Oreos --- substitute gf ingredients]

 

S(Mailing Lists):

" " bml/lmel " <bmlehman on 4 Aug 2000 "

 

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Per Serving (excluding unknown items): 2773 Calories; 174g Fat (51.1% calories

from fat); 27g Protein; 347g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

724mg Sodium. Exchanges: 4 Grain(Starch); 35 Fat; 19 Other Carbohydrates.

 

NOTES : Posted to SDA-Veg-Recipes

Nutr. Assoc. : 0 0 0