Chocolate Dipped Kettle Chips (Rachael Ray) - cooking recipe

Ingredients

4 ounces dark chocolate
1 teaspoon vegetable oil
9 ounces salted kettle-cooked potato chips
chopped pistachios
coase salt
cayenne pepper

Preparation

Line 2 cookie sheets with wax paper.
In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
Set a rack over the cookie sheets lined with wax paper.
Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
Sprinkle chopped pistachios over one-third of chips.
Sprinkle coarse salt over one third.
Sprinkle cayenne pepper over one third.
Refrigerate for 30 minutes before serving.