Chocolate Covered Potato Chips

The idea came to me during a movie night when I raided the pantry for something, anything, that would satisfy my craving for both sweet and salty. I ended up eating chocolate chips alongside plain potato chips, alternating between the two, when it hit me that someone probably already figured out how to combine these properly. A quick search confirmed what my taste buds already knew.

I first made these for a last-minute gathering when a friend announced she was dropping by with her kids. The chocolate was still slightly soft when they arrived, creating this messy but wonderful situation where everyone stood around the kitchen island, fingers sticky with melted chocolate, laughing as we tried to eat them before they completely set. Now its the most requested snack whenever anyone comes over.

Ingredients

• Plain kettle-cooked potato chips (150 g or about 5 oz): The thicker crunch of kettle-style chips holds up better against the weight of the chocolate, and their sturdy texture means they won't break apart during dipping
• High-quality dark or milk chocolate (200 g or 7 oz), chopped or in chips: Better chocolate makes noticeably better results, and chop bars into uniform pieces for more even melting
• Flaky sea salt (1½ tsp): The large flakes deliver occasional bursts of salinity rather than an even coating, creating those surprise moments that make these addictive

Instructions

Prep your workspace:

Line a baking sheet with parchment paper or a silicone mat, making sure it lies completely flat so the chocolate sets evenly

Melt the chocolate:

Set a heatproof bowl over a pot of gently simmering water, stirring constantly until the chocolate becomes smooth and glossy, or use the microwave in thirty second bursts, stirring between each interval

Dip the chips:

Using tongs or clean fingers, dip each chip halfway or completely into the melted chocolate, letting any excess drip back into the bowl before transferring to the prepared sheet

Season immediately:

Sprinkle the flaky sea salt over the wet chocolate, working quickly since the chocolate will start to set as soon as it hits the cool air

Let them set:

Leave the chips at room temperature for thirty to forty-five minutes, or speed things up by refrigerating for ten to fifteen minutes until the chocolate is completely firm

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My niece helped me make these last holiday season, and her technique involved vigorously shaking the chocolate off each chip like she was testing a faulty pen. We ended up with chocolate splattered across half the kitchen and some barely-coated chips, but she was so proud that those became the special ones she served to everyone, announcing each time someone took one that it was her masterpiece.

Getting the Chocolate Right

Chocolate can be surprisingly temperamental, and I've learned that patience during melting makes all the difference. If you're using the double boiler method, make sure the water beneath the bowl is at a gentle simmer rather than a rolling boil, as excessive heat can cause chocolate to lose its shine or develop a grainy texture.

Customization Ideas

Once you've mastered the basic version, the variations become addictive. White chocolate creates an incredibly sweet contrast that reminds me of fair food, while a drizzle of dark chocolate over milk chocolate coating gives these a professional appearance that fools everyone into thinking you bought them from a specialty shop.

Storage and Serving

These are best within the first day, when the chips retain maximum crunchiness, though they'll keep for several days in an airtight container. If you're making them ahead for a party, store them between layers of parchment paper to prevent them from sticking together, and keep them in a cool spot away from direct sunlight or heat sources.

• Serve these within a few hours of making for the absolute best texture experience
• Package them in clear bags tied with twine for an effortless homemade gift
• Always use completely dry utensils when working with melted chocolate to prevent seizing

Save

Make these once and they'll become your go-to solution for every potluck, movie night, or midnight snack attack.

Recipe Questions & Answers

→ What type of chocolate works best?

High-quality dark or milk chocolate melts smoothly and complements the potato chips with rich flavor.

→ Can I use ridged potato chips?

Yes, ridged chips hold more chocolate and add extra crunch to the finished snack.

→ How should the chocolate be melted?

Melt chocolate gently over a double boiler or in short microwave bursts, stirring frequently to prevent burning.

→ What is the purpose of the sea salt topping?

Flaky sea salt adds a salty contrast that enhances the chocolate’s sweetness and balances flavors.

→ How long does it take for the chocolate to set?

Allow chips to set 30–45 minutes at room temperature or 10–15 minutes in the refrigerator until firm.