Chocolate Pecan Potato Chips

At Hanukkah, it's traditional to eat foods fried in oil to celebrate the miracle of one day's worth of consecrated oil burning in the Temple for a full eight days after the Maccabees regained control of it.

Well, potato chips are fried in oil, aren't they??? I don't know why I never thought of it before, but I'm pretty proud of myself for having this little epiphany - potato chips are a perfect Hanukkah treat! And these dipped ones have been a HUGE hit with my co-workers!

In my continuing mission to create dishes for Thanksgivukkah - the fabulous, once-in-a-lifetime overlapping of Thanksgiving with the first day of Hanukkah - I was inspired by pecan pie, by the new Lay's chocolate-dipped potato chips, and by the whole sweet-salty contrasting flavor "thing."

And so, I offer you potato chips dipped in chocolate and coated in candied pecans, with a sprinkling of sparkly sugar. These are great to snack on while watching football or ideal for folks who don't want a slice of pie but still want a little something sweet. And they're especially great as a quick 'n' easy nosh to make at the last minute when your holiday is feeling rushed.

Happy Thanksgivukkah!!!


Chocolate Pecan Potato Chips

1 cup semi-sweet chocolate chips
32 wavy potato chips (sturdy ones)
1/2 cup candied pecans, ground
silver sugar (available where sprinkles are found)

Lay waxed paper, greased foil, or Silpats onto a countertop.

Place the chocolate chips into a small microwaveable bowl, and heat until melted; stir until smooth.

Pick up one potato chip and hold it as you dip it about 2/3 into the melted chocolate. Place onto the prepared countertop, and repeat with about 7 more chips. Sprinkle some of the pecans and the silver sugar onto the chocolate, then repeat with remaining supplies. Let the chips set for about 30 minutes or so until the chocolate is set.

Makes 32 chips.