- 2 cups clarified butter (450 ml)
- 1½ cups canola oil (360 ml)
- 4 russet potatoes or 2 Yukon gold potatoes
- Kosher salt
- 2 cups semi-sweet chocolate chips (350g)
- 2 tablespoons vegetable shortening (30 ml)
- In a deep saucepan, heat clarified butter and oil to 300° F.
- Peel potatoes and cut them into paper thin slices.
- Deep -fry potatoes in batches for 4-5 minutes or until oil around chips is no longer bubbling or until they are crispy. (Moisture in potatoes causes the oil to bubble; once the bubbles stop, the chips will be crispy)
- Drain on paper towels and sprinkle with kosher salt.
- In a small mixing bowl, mix chocolate chips and shortening.
- Heat chocolate mixture in a microwave oven on high heat for about 1½ to 2 minutes or until melted and smooth when stirred.
- Dip potato chips, one at a time, into melted chocolate, coating one half to three quarters of each potato chip.
- Remove excess chocolate by pulling each chip at the edge of the mixing bowl.
- Place chips on a baking pan lined with wax paper.
- Allow chips to stand at room temperature for about 15 minutes, and then refrigerate to chill.
- Serve and enjoy!