Sunday, March 27, 2011

Chocolat Covered Chips

Now, this is NOT, I repeat, N-O-T a healthy food by ANY MEANS. This treat should be considered one of those, once in a great while treats... definitely not a staple.

I was perusing a site that has become a new obsession of mine, Manifest Vegan, and discovered among the archives a post about Chocolate Covered Potato Chips... I was intrigued. Very intrigued. What a BIZARRE sounding idea! But, one that I decided to try.

Now, my chips don't look nearly as amazing as Allyson's, but they are tasty none the less.

All I did was melt some Baker's UNSWEETENED chocolate, (3 oz.) along with 3 TBSP NON HYDROGENATED PALM SHORTENING, and 2 1/2 TBSP RAW Agave Nectar... (You can use less agave if you would like. For a thicker chocolate, you can use a little less shortening as well.

For instructions on how to melt chocolate correctly, please see my CHOCOLAT post.

Once melted thoroughly, remove from heat, and let cool slightly. It will thicken a little more at this point. Then take some chips, (I used Classic LAYS) and dip them in to the chocolate... Next time, I might just dip HALF the chip to get more of the salty flavor added with the sweetness of the chocolate.

Then set on a cookie sheet lined with parchment paper, and place in the refrigerator or freezer for at least 45 minutes. Then, eat and enjoy... in moderation! ha ha.


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