Chocolate Covered Potato Chip Popcorn Food

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

CHOCOLATE COVERED POTATO CHIP POPCORN

Steps:

• Pour the popcorn into a large bowl, and remove any unpopped kernels. Place the chocolate melting candy in a medium microwave-safe bowl. Microwave on medium power for 1 minutes. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth. Pour the melted candy over the popcorn, but do not stir yet. Crumble the potato chips over the popcorn bowl (it's okay to leave big pieces). Using a large rubber spatula, gently stir to coat. Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat, and sprinkle with the sea salt, adding more to taste if desired. Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transberring to a bowl for serving. The popcorn may be stored in an airtight container for up to 4 days.

CHOCOLATE COVERED POTATO CHIP POPCORN

Steps:

• Pour the popcorn into a large bowl, and remove any unpopped kernels.
• Place the chocolate melting candy in a medium microwave-safe bowl. Microwave on medium power for 1 minutes. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
• Pour the melted candy over the popcorn, but do not stir yet.
• Crumble the potato chips over the popcorn bowl (it's okay to leave big pieces). Using a large rubber spatula, gently stir to coat.
• Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat, and sprinkle with the sea salt, adding more to taste if desired.
• Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transberring to a bowl for serving. The popcorn may be stored in an airtight container for up to 4 days.

CHOCOLATE-COVERED POTATO CHIPS

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.

CHOCOLATE-COVERED POTATO CHIP POPCORN

Steps:

• Pour the popcorn into a large bowl and remove any unpopped kernels. Drizzle the olive oil over the popcorn. Sprinkle with the Parmesan cheese, Italian seasoning, and salt and gently toss to coat. Serve immediately.
• Pour the popcorn into a large bowl and remove any unpopped kernels. Place the chocolate melting candy in a medium microwave-safe bowl.
• Microwave on medium power for 1 minute. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
• Pour the melted candy over the popcorn, but do not stir yet. Crumble the potato chips over the popcorn bowl (it is okay to have big pieces). Using a large rubber spatula, gently stir to coat.
• Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat, and sprinkle with the sea salt, adding more to taste if desired.
• Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transferring to a bowl to serve immediately. The popcorn may be stored in an airtight container for up to 4 days.

CHOCOLATE-COVERED POPCORN

Steps:

• Line a couple of baking sheets with waxed paper.
• Pop the popcorn.
• Salt and pour into a large bowl.
• As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
• Melt the chocolate and pour it over the still-warm popcorn.
• Toss thoroughly, using two very large spoons.
• Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
• Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• In a small glass dish, combine chocolate chips and shortening.
• Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred.
• Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip.
• Pull chip against edge of dish to remove excess chocolate.
• Place chips on wax paper-lined baking pan.
• Let stand at room temperature 15 minutes, then refrigerate until set.