Method
Peel the potatoes. Then slice thinly (a mandolin is excellent for this) and deep fry in really hot oil. Corn oil has very little flavour and works well at high temperatures. Set aside to drain on kitchen paper. Melt chocolate in large bowl over barely simmering pan of water. Either half coat or fully coat each crisp by dipping in melted chocolate.

Thanks to
Lyn Howdill from the United Kingdom for submitting this chocolate coated potato recipe.

Added on 15 October 2007.