Chocolate-Dipped Baked Potato Chips

by ​Lazarus Lynch 

INGREDIENTS
​2 Russet Potatoes, washed and skin-on
1 tablespoon vegetable oil 
1/2 teaspoon kosher salt 
1/4 teaspoon paprika 
1/8 teaspoon cayenne pepper 
8 ounces (about 1 1/3 cups) dark or semisweet chocolate chips (morsels work too) 

 DIRECTIONS
1. Preheat oven to 400 degrees Fahrenheit. 

2. Using a mandolin or sharp knife, cut the potatoes lengthwise into 1/8-inch thick slices and transfer to a bowl. Coat the potatoes with oil, salt, paprika, and cayenne pepper. Arrange potatoes on two sheet trays in an single layer and bake until golden brown and crisp, about 20 minutes. Allow potatoes to completely cool before handling. Place parchment paper on the counter next to the stove. 

3. Fill a small saucepan with water halfway up with hot water and bring to a simmer over medium heat. Set an appropriate sized non-reactive bowl (glass or stainless steal) over the saucepan. Adjust the heat to maintain a gentle simmer. Place chocolate into bowl and melt, whisking occasionally, until chocolate is completely smooth, about 5 minutes. Once chocolate is smooth, begin to dip the potato chip halfway into the chocolate ​

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