Snack Plate — Small Recipe
Chocolate covered chips, flavoured popcorn, mixed house nuts.
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Ingredients
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Chocolate Covered Chips
Flavoured Popcorn
Mixed House Nuts
Method
Chocolate Covered Chips
- 1
Prepare chips
Line a baking sheet with parchment paper or a silicone mat. Spread 4 cups of plain ridged potato chips in a single even layer, leaving small gaps between clusters so chocolate can coat without making one large clump.
- 2
Melt chocolate
Place 200 g semisweet chocolate chips and 1 tablespoon coconut or neutral oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until fully melted and glossy (about 1–2 minutes total). Alternatively, melt over a double boiler, stirring until smooth.
- 3
Coat chips
Using a fork or small spoon, drizzle or spoon melted chocolate over the chips to coat about half to two-thirds of each chip (or fully, if preferred). Work quickly while chocolate is fluid. Tap the baking sheet gently on the counter to help chocolate settle and remove excess.
- 4
Finish and set
Lightly sprinkle 1 teaspoon fine sea salt over the chocolate while it is still wet. Let the chips set at room temperature until firm (about 20–30 minutes) or chill in the refrigerator for 10–15 minutes. Once set, break any large clusters into individual pieces and transfer to the platter.
Flavoured Popcorn
- 5
Pop the kernels
In a large heavy-bottomed pot, heat 2 tablespoons neutral oil over medium-high heat. Add three popcorn kernels and cover. When they pop, add the remaining 1.5 cups popcorn kernels in an even layer, cover, and remove from heat for 15 seconds. Return to heat and shake the pot occasionally until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large bowl, discarding unpopped kernels.
- 6
Make flavour mix
Melt 2 tablespoons unsalted butter in a small saucepan or microwave. Whisk in 1 tablespoon powdered sugar, 1 teaspoon cocoa powder, 1 teaspoon ground cinnamon and 1 teaspoon fine sea salt until smooth. Taste and adjust salt or sweetness to preference.
- 7
Coat popcorn
Drizzle the butter-flavour mixture over the warm popcorn, tossing gently with two large spoons or by shaking in a lidded container to distribute evenly. Continue tossing until the popcorn is evenly coated and slightly glossy. Spread on a sheet pan to cool a few minutes so coating sets and popcorn crisps up.
Mixed House Nuts
- 8
Toast and glaze nuts
Preheat the oven to 350°F (175°C). In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 cup mixed raw nuts and toast, stirring often, for 3–4 minutes until fragrant. Stir in 1 teaspoon brown sugar, 1/2 teaspoon soy sauce, 1/4 teaspoon smoked paprika, 1/8 teaspoon ground black pepper, and 1/4 teaspoon fine sea salt. Continue cooking for 1–2 minutes until sugar begins to melt and coat the nuts.
- 9
Bake to set
Transfer the coated nuts to a small baking sheet lined with parchment, spreading them in a single layer. Bake in the preheated oven for 6–8 minutes, stirring once halfway, until nuts are golden and glaze is set. Watch carefully to avoid burning.
- 10
Cool
Remove from the oven and let the nuts cool completely on the sheet; they will crisp as they cool. Once cooled, break apart any clusters and transfer to the platter.