Category Archives: North Dakota

Holy Chip: Chocolate Covered Potato Chips – North Dakota

Everything is better with chocolate. That’s a motto we can get behind and we think most of you would agree. Widman’s Candy Company, located in Grand Forks and Fargo (along with Crookston,

Chocolate Covered Potato Chips - N. Dakota

 

MN), has been in the chocolate business since the 1880s. The Widman family has an amazing array of chocolate dipped items including some startling candidates (pickles and olives) but by far their most popular item is their chocolate covered potato chips. Called “chippers” these sweet-n-salty snacks are made from Red River Valley potatoes.

We recreated this signature delight with dark chocolate, but Widman’s uses milk and dark chocolate, as well as white almond and peanut butter. Use whatever chocolate you like best. We guarantee these chips will disappear faster than you can say “Holy Chip!”

The 50th Annual Potato Bowl will take place September 8-12, 2015 in Grand Forks, ND. Events include a golf outing, a French fry feed, fireworks and of course, the culminating event, the football game between University of North Dakota vs. Drake University.

Chocolate Covered Potato Chips

  • Servings: 6-8
  • Time: 20 min.
  • Difficulty: easy
  • Print

 Ingredients

  • 1 cup semisweet chocolate chips
  • 5 ounces ridged potato chips
  • 2-3 teaspoons vegetable oil

Instructions

Heat the chocolate in a double boiler until melted. Remove from heat and stir in oil until a smooth consistency is reached. Dip half of each chip in chocolate, or if preferred, dip completely. Let excess chocolate drip off back into the saucepan. Place chip on a baking sheet lined with wax paper. Repeat with remaining chips. Let cool in fridge.

Leave Us Some Lefse – North Dakota

North Dakota, the Roughrider State, celebrates its Northern European influences, especially anything Norwegian. A third of its residents are of Norwegian descent, the highest percentage of any state in the country. Immigration from Norway began around 1870 and these Henriks and Heddas brought the two Ls — lutefisk and lefse.

Lefse

We’ll leave lutefisk for another day, but lefse is nothing more than a potato crepe. Or maybe it’s a potato tortilla? Either way, they are thin and speckled brown from the skillet and are delicious served warm with a bit of cream cheese and jelly or simpler still, with butter and sugar.

Lefse take a bit of effort, but don’t all good things? Start by peeling and cutting up the potatoes and boiling them until they are quite soft, almost falling apart when pierced by a fork. Let the potatoes cool and then put them through a potato ricer. Lumps are fine for mashed potatoes but the consistency here needs to be finer, no lumps allowed. Add the butter, milk and salt and pepper to taste and then refrigerate until the potatoes are cold. You can do this step the day before if you’d like.

When you are ready to make the lefse, add two cups of the potatoes with one cup of the flour. You’ll probably have some potatoes leftover, a bonus as you can eat them for lunch the next day. The mixture will gradually come together and you’ll have a dough that looks like this. Lefse

Divide this dough ball into 16 equal portions.

Lefse dough balls

Now the real fun begins: Rolling the lefse out. Add a cup of flour to a clean mixing bowl. Drop one dough ball into the flour, dusting the dough. Take it out and then gently roll it out with a rolling pin onto a well-floured surface. This might take a few tries until you get the amount of flour needed and how much pressure to apply with the rolling pin. Don’t get frustrated, if the dough is too sticky or holes form while rolling, just form the dough back into a ball, and try again after adding a bit more flour. You’ll want to roll these babies out as thin as possible, 1/8 of an inch or less so that the dough is almost translucent when held up to the light. Gently lift lefse off of surface with a spatula or pastry scraper. 

Lefse

Place onto a heated skillet and cook two to three minutes on each side until golden brown spots appear.

Lefse

Serve them warm, spread with your favorite topping.

Channel your inner Viking and visit the Norsk Hostfest in Minot ND, September 30-October 4, 2014.

Lefse

  • Servings: 3-4
  • Time: 1.5 hours
  • Difficulty: moderate
  • Print

Ingredients

  • 1 lb. baking potatoes
  • 4 tablespoons butter or margarine
  • 1/4 cup milk or cream
  • Salt and pepper to taste
  • 1-2 cups flour
  • Vegetable oil
  • Jam with cream cheese, or butter with granulated sugar, for serving

Instructions

Peel and cut potatoes into uniform pieces. Place into a large pot of cold water, with potatoes completely covered. Bring potatoes to a gentle boil until they are soft, about ten minutes. Drain and let cool. Press potatoes through a potato ricer. Add butter, milk and salt and pepper. Mix until ingredients are completely absorbed, adding more salt and pepper if necessary. Refrigerate mixture until cold.

When ready to make the lefse, mix two cups of the potatoes with one cup of flour. The mixture will be grainy at first but will slowly become a ball of dough as you mix. Turn onto a well-floured surface and knead a few times. Divide dough into 16 equal portions. Roll each portion into a little dough ball. Cover dough balls with a clean tea towel and keep covered as you work.

Heat a non-stick pan or a cast iron skillet to medium heat. Add a cup of flour to a clean mixing bowl. Drop one dough ball into the flour, dusting the dough. Remove, then roll out gently with a rolling pin onto a well-floured surface (if dough is too sticky or holes form while rolling, form back into a ball, and add more flour). Roll as thin as possible, 1/8 of an inch or less so that the dough is almost translucent when held up to the light. Gently lift lefse off of surface with a spatula and place onto skillet. Cook 2-3 minutes each side until golden brown spots appear. Transfer onto a plate and cover with a clean tea towel. Repeat with remaining dough balls, rolling out one lesfe as one cooks. If lefse start to stick to pan while cooking, brush the pan with a small amount of vegetable oil.

To serve, spread with your topping of choice and then roll up. Lefse will keep for one week in the fridge or three weeks frozen.