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Archive for June 5, 2017

RECIPES: Chocolate Bacon Potato Chips, Wasabi Potato Chips

For Father’s Day, for celebrations year-round or for general gifting, here’s something few others will be making: Chocolate Bacon Potato Chips. The bacon is optional: chocolate-only is just as delicious.

These sweet-and-salty chips are a favorite at parties, and disappear quickly. We recommend dipping the chips most of the way, instead of completely enrobing them, to keep chocolate off of the fingers.

It’s also faster; and no dipping tools are required.

Don’t want chocolate? Make the wasabi-dusted potato chips recipe below.

TIPS

  • Ridged chips are better because they are flatter, making them easier to dip.
  • The quick version is to purchase quality potato chips instead of making your own. But we make our own easily with this Mastrad microwave chip maker.
  • The better the chocolate, the tastier the chips.
  • If you want glossy chocolate, you need to temper it (here’s how to temper chocolate). But no one will notice if the chocolate is dull rather than shiny.
  • If you care about the taste of chocolate, never use candy coating. It doesn’t melt in the heat, it doesn’t require tempering, but it doesn’t taste good.
  • If you want to make the chips part of a dessert, we suggest a slightly tart-sweet counterpoint, like vanilla frozen yogurt.
  • Chocolate-dipped chips are best eaten the day they are made, when they are the crunchiest.
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    RECIPE: CHOCOLATE OR CHOCOLATE-BACON POTATO CHIPS

    Ingredients

  • 24 ounces semi-sweet chocolate chips or chopped chocolate
  • One 16-ounce bag ridged potato chips
  •  
    For The Optional Bacon

  • 3 strips bacon
  • 2 tablespoons brown sugar
  • Optional: ¼-½ teaspoon red pepper flakes
  •    

    Chocolate Dipped Potato Chips

    Crisp Bacon Slice

    [1] Ridges work better (photo courtesy The Spruce). [2] Variation: Top the chocolate with crumbled bacon (photo courtesy iGourmet).

     
    Preparation

    1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Set the bacon slices on the parchment and sprinkle each slice with brown sugar, then with the red pepper flakes. Bake for 10-12 minutes until they are cooked completely. Set aside to cool. Once cool, dice the bacon into ¼” pieces.

    2. REPLACE the pan lining with parchment or waxed paper or and set aside for the dipped chips.

    3. Place the chocolate in a microwave-safe bowl and microwave it at 45-second intervals until melted. Stir well between intervals to prevent scorching. To dip…

    4. HOLD a chip at one end and dip it into the chocolate about 80% of the wa, leaving an un-dipped edge at the end for neat pick-up. Hold vertically and let the excess chocolate drip into the bowl, and tap the chip against the edge a few times to remove the excess.

    5. PLACE the dipped chip onto the parchment and sprinkle with a few bits of bacon. Repeat for the rest of the chips.

    6. REFRIGERATE the chips for 10-15 minutes to set the chocolate (no longer; they’ll get soggy). Alternatively, cool for 1 hour at room temperature, or place in the refrigerator for one minute.
     

     

    Wasabi Potato Chips

    Wasabi Powder

    [3] Wasabi potato chips (photo courtesy Idaho Potato Commission). [4] Wasabi powder (photo courtesy Silk Road Spices).

     

    RECIPE: WASABI POTATO CHIPS

    This recipe was developed by the Idaho Potato Commission.

    You need to make your own chips, so the spice mix can stick to the hot chips.

    Ingredients

  • 2 large Idaho potatoes (12 ounces to 14 ounces each)
  • Canola or other non-hydrogenated oil
  • 1 tablespoon wasabi powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • Optional: 1 teaspoon sugar (we leave it out)
  •  
    Preparation

    1. PEEL the potatoes and slice into desired shape: 1/2-inch sticks, wedges or 1/8-inch thick chips. Rinse and pat dry.

    2. HEAT the oil in a deep fryer or deep-sided saucepan, to 275°F. Blanch potatoes for 5 minutes, cooking in batches as necessary. Drain and set aside on paper towels until ready to serve.

    3. BLEND dry seasonings and set aside.

    4. INCREASE the oil temperature to 350°F. Cook the fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips.

    5. SPRINKLE the hot fries with the seasoning mix. (We tossed them in a large pan using protective gloves.
     
    POTATO CHIPS HISTORY

    It was a happy accident!

    TYPES OF POTATOES

    So many types, so little time!

     

      

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