sticks unsalted butter, plus more for baking sheet
c. thick-cut potato chips
tsp. vanilla extract
tbsp. apple cider vinegar (or white vinegar)
oz. semi-sweet chocolate chips
1. Line a bake sheet with foil and butter the foil. Set 1 cup of potato chips aside; break the remaining 4 cups of chips in half (if they're large). 2. Combine the butter, sugar, vanilla, and vinegar in a saucepan over medium-high heat and cook, stirring occasionally, until the mixture is light amber. Remove from the heat and stir in the 4 cups of potato chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved cup of chips on top of the toffee and let cool. 3. Put 3/4 of the chocolate in a microwave-safe bowl and microwave 30 seconds. Stir, then continue to microwave in 30 second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth. 4. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break toffee into pieces.