CHOCOLATE POTATO CHIPS RECIPES

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CHOCOLATE-COVERED POTATO CHIPS RECIPE | REE DRUMMOND ...



Chocolate-Covered Potato Chips Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 3

12 ounces good-quality melting chocolate
24 ruffled potato chips (dig out the whole ones)
Sea salt, to taste

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.

POTATO CHIP CHOCOLATE CHIP COOKIES RECIPE | REE DRUMMOND ...



Potato Chip Chocolate Chip Cookies Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 50 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar 
1/2 cup packed light brown sugar 
2 teaspoons vanilla extract 
2 large eggs 
2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon kosher salt 
1 cup semisweet chocolate chips 
4 cups crushed potato chips (8 ounces), such as Lay's

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
  • Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

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