Chocolate covered potato chips

Ingredients

• 8.5 Ounce Bag Kettle-Style Potato Chips
• 12 Ounce Bag White Chocolate Chips
• 12 Ounce Bag Milk Chocolate Chips
• 12 Ounce Bag Dark or Semi-Sweet Chocolate Chips
• Red Food Coloring, 4 drops

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Preparation

• Divide the potato chips into three equal piles, then place a wire rack on a flat surface on top of some newspaper to catch the chocolate drippings.
• Using a double boiler, melt down the white chocolate, stirring frequently. Using your hands, hold the edge of a chip and dip it into the white chocolate, making sure it is fully covered. Shake off any excess white chocolate, and place it on the wire rack.
• Repeat until the entire pile of chips are all coated. Place the remaining white chocolate in a microwave-safe bowl, and clean out the inside pot of the double boiler, making sure to dry it thoroughly. Now place the milk chocolate in the double boiler, repeat the process, and do it again with the semi-sweet chocolate until all the chip piles are coated.
• Once they have all been coated, transfer them to a plate and put the plate in the freezer to help speed up the hardening process. They are dry when the coating appears matte rather than shiny, and you can touch them without the coating coming off on your fingers.
• Remove them from the freezer and set them aside. If the white chocolate has hardened microwave it for a few seconds and stir well. Add the food coloring to the white chocolate and stir until it is a soft, even pink. Using a small pastry brush, decorate the chips however you would like.