Around our house, potato chips are like money… in high demand and always gone too soon. There is a wide array of flavors these days and choosing just one can be difficult. I go for salt & vinegar or cracked pepper, but the kids prefer sour cream and onion. While not known for their nutritional value, enjoying them in moderation can add a great deal of flavor and texture to a meal.
Kettle chips are becoming increasingly popular. They are generally a bit thicker and decidedly crunchier than their thin and crispy cousins. When I was a student in Madrid, we could purchase these from sidewalk vendors at El Rastro, the weekly Sunday flea market. These fellows would set up their fryers right on the sidewalk and fill up huge bins with fresh chips. This was a treat for all of the senses.
There was no secret to making them other than the fact that they are cooked in smaller batches than typical mass-produced ones. The smaller batches and difference in oil temperature causes the potato to cook differently than those that are cooked under more consistent conditions.
Our treat today incorporates the texture of the kettle chip with the smoothness of caramel and chocolate. We topped it off with chopped cashews. This is a very easy treat to make and they will keep for several days so you can enjoy them at a later date… if they make it that long.
savour… crunchy, sweet, salty treat
CHOCOLATE DIPPED KETTLE CHIPS
Before you start:
There may be some dissension about melting the chocolate directly in the pot of water. I do it this way routinely so I have more control. Despite what you have read, I have no problems with this unless some of the moisture gets into the chocolate. That can spell disaster.
Don’t let the water get too hot and whisk the chocolate occasionally to keep it from burning.
Too much caramel will make the chip become soggy. A thin coat is all you need for the added flavor.
Caramel is hot… and sticky. Keep your fingers clear when brushing.
To cool quickly, we placed our tray of caramel dipped chips into the freezer for just a few minutes.
- 8 oz semi-sweet chocolate
- 2 teaspoons vegetable oil
- 20 caramels
- 2 tablespoons sweetened condensed milk
- 1 bag kettle chips
- ½ cup chopped cashews
- Line a baking sheet with parchment
- In a large skillet place a stainless steel bowl and 1-1.5 inches of water.
- Put the caramels and milk in a small saucepan and heat over medium-low heat smooth and melted.
- Using a pastry brush, brush a thin coat of caramel over about 2/3 of both sides of a chip.
- Cool in the freezer for at least 10 minutes.
- Place chocolate and oil in bowl and heat over medium-low heat until smooth and melted.
- Dip the chip in the chocolate and gently shake off the excess.
- While the chocolate is still warm sprinkle with cashews.
- Place dressed chip on a parchment-lined baking sheet.
- Refrigerate until set.
- Store in an airtight container.
Don’t forget to check out our new recipe sheet and recipe card format. The download is printable and free. Here’s a view: