Chocolate-Dipped Kettle Chips Recipe
8 ounces semi-sweet chocolate
2 teaspoons vegetable oil
2 tablespoons sweetened condensed milk
1 16-ounce bag kettle chips
1/2 cup chopped cashews
Line a baking sheet with parchment paper. In a large skillet place a stainless steel bowl and 1 to 1.5 inches of water. Put the caramels and milk in a small sauce pan and heat over medium low heat smooth and melted.
Using a pastry brush, brush a thin coat of caramel over about 2/3 of both sides of a chip. Tip: Caramel is hot...and sticky. Keep your fingers clear when brushing. Too much caramel will make the chip become soggy; a thin coat is all you need for the added flavor. Cool in freezer for at least 10 minutes.
Place chocolate and oil in bowl and heat over medium-low heat until smooth and melted. Tip: Don’t let the water get too hot. Whisk the chocolate occasionally to keep it from burning.
Dip the chip in the chocolate and gently shake off the excess. While the chocolate is still warm sprinkle with cashews. Place dressed chip on parchment-lined baking sheet.
Refrigerate until set. Store in an air-tight container.