Chocolate Covered Potato Chips

The kitchen counter was already covered in flour from cookie experiments when my college roommate burst in with a bag of potato chips and a chocolate bar. She had just seen someone make these at a party and insisted we try immediately. We made such a mess, but the first salty-sweet bite confirmed everything.

I brought a batch to my sisters game night last month and they disappeared before anyone even touched the actual dinner. People kept sneaking back to the bowl for just one more, like kids caught with their hands in the cookie jar.

Ingredients

• Ridged Potato Chips (200g): The ridges catch the chocolate perfectly and hold onto toppings better than flat chips. Unsalted lets you control the salt level.
• Semi-sweet or Dark Chocolate (200g): Chopping a bar gives you more control over melting than chips, which sometimes hold their shape too long. Dark chocolate balances the salty chips beautifully.
• Sea Salt Flakes (1 tbsp): Optional but recommended. The flakes give you those satisfying bursts of salty crunch against the smooth chocolate.
• Crushed Nuts or Sprinkles (2 tbsp): These make the finished treats look festive and add extra texture. Peanuts and almonds work particularly well.

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper. This will save you from sticky cleanup later.

Melt the chocolate:

Use a double boiler or microwave in 30-second intervals, stirring until completely smooth. Watch closely, as chocolate can seize if overheated.

Dip the chips:

Hold each chip and dip halfway or fully, letting excess chocolate drip off. Place them on your prepared sheet with space between each.

Add toppings while wet:

Sprinkle with sea salt, nuts, or sprinkles immediately after dipping. The toppings only stick when the chocolate is still soft.

Let them set:

Wait at room temperature for an hour or refrigerate for 20 minutes until the chocolate is firm to the touch.

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My nieces helped me make these last holiday season, and the four-year-old took her job of sprinkle distribution very seriously. She arranged them with such care that I saved a few just to photograph.

Choosing Your Chocolate

The quality of chocolate really shows here since it is the star. I have used everything from grocery store baking bars to artisanal chocolate, and while all work, the better chocolate makes these feel special.

Temperature Matters

Room temperature chocolate sets with a nice snap, while refrigerated chocolate can sometimes develop condensation when it warms up again. If you are storing these, room temperature is usually best.

Gifting And Storing

Layer these between parchment paper in an airtight container and they will stay crisp for days. I have packed them in clear bags tied with twine for hostess gifts, and people always seem delighted.

• Add a small note suggesting they be eaten within three days for best texture
• Package them quickly if the weather is warm, as chocolate can soften
• These work beautifully as part of a homemade gift basket

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Sometimes the simplest recipes are the ones that stick with you, the ones you find yourself making on random Tuesday afternoons just because.

Recipe FAQs

→ What type of chocolate works best?

Semi-sweet or dark chocolate provide a rich flavor and smooth coating, but milk chocolate can add a sweeter twist.

→ Can I use flavored potato chips?

Yes, using barbecue or sour cream & onion chips offers unique, exciting flavor combinations with the chocolate coating.

→ How should I store these treats?

Store in an airtight container at room temperature for up to three days to maintain crispness and flavor.

→ Can I add toppings to enhance taste?

Sea salt flakes, crushed nuts, or sprinkles can be added while the coating is still wet to create extra texture and flavor contrast.

→ What method is best for melting the chocolate?

Use a double boiler or microwave in short intervals, stirring frequently to ensure smooth, lump-free chocolate.