A Few Notable Notes and I Dipped Your Chips In Chocolate

Chocolate Dipped BBQ Chips

Hey friends!  

We need to talk about a few things.  I’ll keep this short because it’s Wednesday and you look super busy.  Actually, your hair looks fantastic, but your body looks busy (and otherwise perfect)… but busy.  Besides, I really have to get back to watching Bachelor in Paradise… which is actually one of the things I was going to talk to you about so we’re moving along quite well.  

First things first.  We need to talk about Snapchat.  The old people (I’m talking about me and my 30something year old peers) have descended upon Snapchat… so technically it’s officially OVER, but we’re going to ride the wave to shore like the adult professionals we are.  Joining in on the weirdness now would be your best bet.  I’m joythebaker on Snapchat if you want to follow me.  It’s weird.  Spoiler alert:  I’m weird.  So… I’ll see you there?  Great / I’m sorry.

Second things second.  Crinkle Cut Barbecue Potato Chips, when purchased with dark chocolate, coconut oil, and sea salt make an excellent snack.  Stoner-level excellent.  The chocolate is melted down with a bit of coconut oil, for smoothness and sheen.  Chips (BBQ!!!) are dipped and sprinkled with salt and left to harden slightly in the refrigerator.  The result is a sweet, salty, chocolate bonanza.  

Now would be a good time to look up the word bonanza.  

bonanza (n.) a situation or event that creates a sudden increase in wealth, good fortune, or profits. 

Yes.  We nailed it.  

Other things I’ve dipped in chocolate:  regular potato chips (also delicious), ice cream cones, and peanut butter cookies.  

Best of luck with all this Wednesday business.  At least your hair looks great.  

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30 Responses

  1. This recipe is definitely going to come with me to a few football parties this season! I love dipping things (or everything) in chocolate, I’ve been meaning to try bacon dipped in chocolate for sometime now. I guess that will have to wait because I’m trying this recipe next!

  2. i still don’t get snapchat. like it’s all well and good when you follow (read: stalk) Ruby Rose and Joy the freakin Baker, but what’s the actual point?

    plus, anytime i’m doing anything worth documenting, i have zero reception. social media does not want me to share my concerts and outings with you but instead decides to let me talk about the droll business of watching parks and rec while i run on the tread.

    ps. you had me at “stoner level excellent”

  3. It’s great to finally meet you on snapchat!
    Do you have favourite snapchat users? Would you recommend some foodies’ accounts?

    Thanks in advance! :)

  4. Ooh, I bet crinkle-cuts are even better with chocolate than standard chips. I was never impressed with the latter because they usually ended up less crispy than expected, but crinkle-cuts may just be the ticket!

  5. Girl!! You crack me right up!! Happy Wednesday.
    1. Snapchat is where it’s at for all us oldies now! I’m totes gonna follow you :)
    2. I’ve had regular chips dipped in chocolate and they are awesome. BBQ Chips!??! That is some next level genius!!

  6. So I just started following you on snapchat on Sunday, and you did not disappoint. I love the snippets of real, unfiltered Joy!

  7. Ooooo, bbq chips and chocolate…LOVE. I’ve been known to dip my bbq chips in chocolate ice cream or a chocolate milkshake so dippin’ ’em in straight up chocolate? Yes, please!

  8. I’ve been a big fan of chocolate covered potato chips since I was a teen, and that was a long time ago LOL! They are one of my favorite things. Be careful though, they are ridiculously addictive. Not as addictive as chocolate covered pretzels, but close!

  9. Joy, I know chocolate improves more or less everything, but crinkle cut crisps? *shudder* You’re right, you’re weird. Great cook, but weird!

  10. My hair does not look nearly as good as yours, Joy. :)

    When I first saw the photo, I thought you were dipping sweet potato chips in chocolate. And now I kind of want to try to chocolate sweet potato chips.

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