Chocolate Covered Chips Recipes

CHOCOLATE-COVERED CHIPS

Steps:

• In a microwave, melt white coating, stir until smooth. Dip chips halfway in coating; allow excess to drip off. Place on waxed paper-lined baking sheets to set. , Melt milk or dark chocolate. Dip other half of chips, allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Microwave chocolate in 30 second increments and stir between each time until fully melted.
• Dip each chip almost all the way in, then tap gently to remove excess chocolate.
• Allow to cool and dry on a baking sheet lined with parchment paper.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

CHOCOLATE-DIPPED CHIPS

Steps:

• Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
• Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• In a small glass dish, combine chocolate chips and shortening.
• Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred.
• Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip.
• Pull chip against edge of dish to remove excess chocolate.
• Place chips on wax paper-lined baking pan.
• Let stand at room temperature 15 minutes, then refrigerate until set.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

Steps:

• Put chocolate in small bowl.
• Microwave for 35 seconds.
• The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
• Lay out a piece of foil.
• Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
• Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).