Tortilla chips are great vehicles for dip but are notorious for snapping when you try to shovel out your share. You don’t need that stress in your life-- take dipping out of the equation with these simple, salty-sweet snacks!
2-2.7oz Guajillo Chili Chocolate Discs broken into pieces
~30 corn tortilla chips (we used Mi Nina Tortilla Chips)
1 tbsp lime zest
1 tsp sea salt
1. Line a baking sheet with parchment or wax paper. In a small microwave safe bowl, melt the chocolate 30 seconds at a time until no solid pieces are left, ~1 minute.
2. Working in 2-4 chip batches, add chips to the melted chocolate and coat completely.
3. Using two forks, gently lift a chip out of the chocolate and allow any excess chocolate to drip back into the bowl.
*Pro-tip: scrape off excess chocolate because, believe it or not, your chocolate covered chip can actually be too chocolatey!
4. Transfer chip to parchment and sprinkle with lime zest and salt. Repeat this process until you can’t and serve at room temperature. Chocolate covered chips can be stored in an airtight container at room temperature for up to a week.