For the chips, in a large bowl, add flour, sugar, and salt and stir with a whisk. Cut in the butter and pinch it with your hands until the mixture turns sandy. Then mix in the egg yolk and white wine.
On a floured surface, roll out the dough to ⅛ inch thick and place it on a plate. Cover with plastic wrap and chill for 30 minutes in the fridge.
For the dip, in a bowl, whisk all of the ingredients, except the chocolate chips, together until smooth. Then stir in the chocolate chips. Place in a bowl for dipping.
Fill your fryer with 2 gallons of peanut oil and heat to 360 °F. Cut the dough into chip pieces (3 inch triangles or squares) and fry them for about 2 to 3 minutes. Use tongs to move the cooked chips to a plate lined with a paper towel to drain and cool.
To serve, place the chips on a plate and dust with confectioners' sugar. Set the dip in a bowl next to the chips and serve!