These are my favorite kind of dessert: salty and sweet! Ruffled salty potato chips dipped in tempered chocolate and topped with all kinds of goodies: coconut, mango, sunflower, and whatever else you have!
12 ounces chocolate, melted or tempered
1 large bag ruffled potato chips
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup dried mango
2 tablespoons sesame seeds
- For the toppings, stir together all ingredients in a medium bowl. If you have leftover toppings, they keep great in an airtight container for a few weeks and go well on many things. I like it on oatmeal!
- To temper the chocolate, add 3/4 of the chocolate to a dry metal bowl over a steaming (not boiling) pot of water. Stir until the chocolate is melted and reaches about 115 F˚. Be careful that the chocolate doesn’t get too hot or it will seize up.
- When the chocolate is melted and at that temp, remove it from the double boiler and then stir in the remaining chocolate. Stir constantly while that chocolate melts. It will continue to cool the chocolate down.
- When the seed chocolate that you added is melted and the chocolate is around 85-90 F˚ it should be tempered and can be used for coating. If it starts to get too thick while you are working with it, you can heat it up quickly over the double boil until it loosens.
- Dip potato chips in the tempered chocolate and coat with toppings. Then place on a baking sheet lined with parchment paper. Repeat until you run out of chocolate or potato chips!
- Let potato chips sit at room temperature for about five minutes so chocolate can harden. If you didn’t temper the chocolate correctly, you might have to stick them in the fridge to harden. Not the end of the world!