Don't ever accuse me of being a serious food writer.
I had a brainstorm. I have a slight addiction to barbeque potato chips. I was in the grocery store noticing all things coated in chocolate—pretzels and nuts and celery sticks. I’m lying about the celery sticks. It made me wonder why no one made chocolate-covered potato chips, then I took the idea one step further to imagine chocolate-covered barbeque potato chips.
So I googled the term “chocolate-covered bbq potato chips” and found that, yes indeed others have had the same idea. There’s nothing new under the sun. There are recipes that detail the process for making a chip-specific chocolate sauce with instructions on how to dip the chips (with tongs!) in the sauce. Some claim that you should use rippled chips—probably a good idea because it seems you would need a hearty chip to stand up to the chocolate sauce.
If you don’t want to make your own, there are websites for gourmet food producers that sell chocolate-covered chips by the pound. (For example, see http://www.mantorvillefarms.com/ChocolatePotatoChips.html.) Some put the chips in fancy little boxes and some add a little squiggle of white chocolate. Why didn’t I think of the white chocolate squiggle? Someone is always a couple of steps ahead of me.
I suppose I could make a bittersweet chocolate ganache in which to dip the chips. Or I could order a couple of pounds online. Or I could try one of the recipes. Or maybe I could just buy a jar of good hot fudge sauce, heat it in the microwave, and serve with barbeque potato chips. Rippled, of course.