For a delicious blast of sweet and salty, try chocolate-dipped potato chips as a snack or light dessert.
Topped with crushed nuts, salt and cayenne pepper, these treats pair nicely with a bold red wine or beer.
Start to finish: 45 minutes (15 minutes active)
4 ounces dark chocolate, broken into small pieces
1 teaspoon vegetable oil
9-ounce bag salted kettle-cooked potato chips
Chopped pistachios, for sprinkling
Coarse salt, for sprinkling
Cayenne pepper, for sprinkling
Line a baking sheet with parchment or waxed paper.
In a small microwave-safe bowl, combine the chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds, for 1 to 2 minutes, or until the chocolate is melted and smooth.
One at a time, dip the chips into the melted chocolate and set on the baking sheet.
Sprinkle with one of the toppings " pistachios, salt or cayenne. Repeat with remaining chips.
Refrigerate for 30 minutes.
(Recipe adapted from the March 2009 issue of Every Day With Rachael Ray magazine)