Chocolate Covered Potato Chips (Printer-friendly)

Crispy potato chips dipped in melted chocolate with optional nuts, salt, or sprinkles.

# What You'll Need:

→ Base Ingredients

01 - 5 oz thick-cut plain potato chips
02 - 7 oz semi-sweet or dark chocolate, chopped

→ Optional Toppings

03 - 2 tbsp chopped toasted nuts (almonds or peanuts)
04 - 1 tbsp flaky sea salt
05 - 2 tbsp rainbow sprinkles

# Directions:

01 - Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
02 - Melt the chocolate in a heatproof bowl set over a pot of simmering water, creating a double boiler. Alternatively, microwave in short intervals, stirring frequently until completely smooth and glossy.
03 - Hold each potato chip and dip halfway into the melted chocolate. Lift and allow excess chocolate to drip off for a thin, even coating.
04 - Transfer the chocolate-dipped chips onto the prepared baking sheet, ensuring they do not touch each other.
05 - While the chocolate remains wet, immediately sprinkle with your choice of toasted nuts, flaky sea salt, or rainbow sprinkles for added texture and visual appeal.
06 - Allow the coated chips to rest at room temperature until the chocolate hardens, or refrigerate for 15-20 minutes to accelerate the setting process.
07 - Serve immediately for optimal texture, or store in an airtight container at room temperature for up to 3 days to maintain crispness.

# Expert Advice:

01 -
  • The way cool chocolate hits warm fingertips and instantly starts melting makes each chip feel like a tiny discovery
  • These disappear faster than cookies or brownies, yet they somehow feel more sophisticated than either
02 -
  • Water is the enemy of melted chocolate, so make sure your bowl and utensils are completely dry
  • Thin chips will shatter when you try to dip them, so spend the extra money on thick, sturdy ones
03 -
  • Work in small batches once the chocolate is melted, because it will start to cool and thicken as you work
  • Keep a dry towel nearby to wipe any chocolate drips from your fingers between chips

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