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Chocolate Potato Chip S'Mores

Venom Movie is so cool it will leave you wanting s'more! Explore the duality of sweet and savoury flavour profiles with these homemade s'mores from the innovative culinary collective @GhettoGastro We Are #Venom


Servings: 10–15

* 1 large russet potato

* 1 liter of water

* 2 teaspoons vinegar

* 1 teaspoon salt

* Vegetable oil for frying

* 210 grams dark chocolate

* 85 grams semi-sweet chocolate chips

* 1 tablespoon coconut oil

* Salt

* Cinnamon

* 1 bag large marshmallows


1. Using a mandoline, slice the potato lengthwise (⅛ inch thick).

2. Bring the water, vinegar, and salt to a boil. Blanch potato slices in water for about 15–30 seconds, then shock in ice water. Dry off completely.

3. Fry the chips in the oil at 190°C until crispy but not burned. Use tongs or tweezers to submerge the chips under the oil to fry evenly. Reserve on paper towels.

4. Melt chocolate chips and coconut oil over a double boiler. Mix with spatula until smooth.

5. Line a baking sheet with parchment paper. Dip the chips into the chocolate mix, ensuring all sides are covered. Give each chip a light shake to ensure extra chocolate has dripped off. Place chips on parchment and season with a sprinkle of salt and cinnamon. Chill in refrigerator until set.

6. Torch a marshmallow and sandwich between two chocolate-dipped potato chips. (If torch is not available, turn on broiler. Place marshmallows under broiler for a few minutes, until golden brown and bubbly. Watch carefully to ensure they don’t burn). Continue until all chips are used.

7. Season with salt and cinnamon.