Homemade Potato Chips Dipped in Melted Chocolate Recipe
Choose your favorite style of homemade potato chip to dip in chocolate. We’ll show you how to make traditional lightly flavored store-bought style, kettle chips and full-potato-flavor rustic chips… and we will demonstrate an easy way to make dipping chocolate. All here to satisfy that salty-sweet snack craving, fresh from your own kitchen.
We made three styles of potato chips:
Traditional store-bought, light in color with a hint of potato flavor
Kettle, a bit darker in color with slightly more potato flavor
Rustic, with all the starch & sugar intact and a robust potato flavor
Homemade Potato Chips
Ingredients:
Potato Chips
6 russet potatoes (we used 2 potatoes for each style of chips: traditional, kettle, rustic)
6 cups canola oil
5 cups water
½ cup distilled white vinegar
Salt (to taste)
Dipping Chocolate
4 ounces melting chocolate (chocolate that contains cocoa butter is best for melting)
1½ teaspoons shortening
Optional Topping
Coarse sea salt (to taste)
Equipment:
Potato peeler, slicer, mandolin or knife for thinly slicing potatoes
5 quart Dutch oven
8 cup sauce pan
Strainer
Paper towels
Parchment paper
Preparing Potatoes for Traditional, Kettle and Rustic Style Chips:
Slice potatoes as evenly as possible — on a thin setting if your slicer is adjustable (we used an inexpensive non-adjustable mandolin)
Batch # 1 Traditional Store-Bought:
Rinse 2 potatoes - thinly sliced - under running water until water runs clear; strain potatoes and set aside
Pour 5 cups of water into an 8 cup sauce pan; bring to a boil
Add ½ cup white vinegar to the boiling water
Add potatoes; return to a boil
Slow boil sliced potatoes for 5 minutes
Drain cooked potatoes; dry with paper towels
Preheat oil to 350°F (we use a Dutch oven for frying chips)
Place small batches of boiled potatoes into the oil; cook 5-7 minutes per batch
Potatoes will begin to get crisp and darken just a bit
Use strainer to remove chips from oil; spread out on paper towels to absorb oil
Salt to taste
Batch # 2 Kettle Chips:
Rinse 2 potatoes - thinly sliced - until water runs clear; drain potatoes and use paper towels to dry them
Place small batches of potatoes in 350°F oil; cook 5-7 minutes per batch
Pour chips over paper towels to absorb oil; salt to taste
Batch # 2 Kettle Chips
Batch #2 was made with potatoes that were only rinsed and therefore have a higher sugar and starch content than the potatoes in Batch #1 that were rinsed then boiled in water and vinegar. Each batch was cooked for 5-7 minutes; a higher sugar and starch content means a darker colored chip with a more pronounced potato flavor.
Batch # 3 Rustic Style Chips:
Place small batches of 2 potatoes - thinly sliced - directly into 350°F oil; cook 5-7 minutes per batch
Batch # 3 Rustic Style Chips
The final batch of sliced potatoes went directly into the oil, without getting rinsed. All the sugar and starch content remained in tact, causing the slices to stick together and cook unevenly. This method does result in robust potato-flavored chip.
Melting Chocolate and Dipping Chips:
Place in small microwave safe bowl:
4oz melting chocolate
1 ½ teaspoons shortening
Microwave 30 seconds, stir
Microwave another 30 seconds, stir
If chocolate needs more than two 30 second intervals in the microwave, continue at 15 second intervals and stir in between to ensure chocolate does not burn
Lay out parchment paper
Dip chips into chocolate, about half way
Place on parchment paper, allow to harden
Top it of with a touch of salt
Lightly sprinkle chips with coarse sea salt to taste. Enjoy!
After taste testing each chip, we came to the conclusion that we just like potato chips. Each was flavorful in its own way. When chips were dipped in chocolate, we preferred the taste of chocolate dipped chips from batch 1. We will use this method for making chips that we add flavor to, whether it’s chocolate, salt & vinegar or hot and spicy.