Chocolate Covered Potato Chips (Printer-friendly)
Crispy potato chips coated in melted chocolate topped with flaky sea salt for a sweet-salty treat.
# What You'll Need:
→ Chips
01 - 5 oz plain kettle-cooked potato chips
→ Chocolate
02 - 7 oz high-quality dark or milk chocolate, chopped or in chips
→ Topping
03 - 1½ tsp flaky sea salt
# Directions:
01 - Line a baking sheet with parchment paper or silicone mat for easy cleanup and chip removal.
02 - Place chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth and fully melted. Alternatively, microwave in 30-second intervals, stirring between each, until melted.
03 - Using tongs or your fingers, dip each potato chip halfway or fully into the melted chocolate. Allow excess chocolate to drip off before placing on the prepared baking sheet.
04 - While chocolate remains wet, lightly sprinkle each chip with flaky sea salt to enhance the sweet-and-salty flavor profile.
05 - Allow chips to set at room temperature for 30–45 minutes, or refrigerate for 10–15 minutes until chocolate firms. Serve immediately or store in an airtight container at cool room temperature for up to 3 days.
# Expert Advice:
01 -
- The contrast between velvety chocolate and shatteringly crisp chips creates a texture sensation that keeps you reaching for just one more
- It takes barely twenty minutes from start to finish, meaning you can satisfy sudden cravings almost instantly
- These disappear faster than you can make them at parties, earning you immediate snack credit without any actual cooking skills required
02 -
- Even a tiny drop of water will cause melted chocolate to seize into an unusable grainy mess, so keep all equipment completely dry and work carefully around the double boiler
- The temperature difference between warm chips and room temperature chocolate can cause strange patterns on the finished coating, but this is purely cosmetic and doesn't affect the taste
03 -
- Ridged chips catch more chocolate in their valleys, creating a more substantial coating and extra satisfying crunch in every bite
- Letting the chocolate cool slightly before dipping makes it thicker and less likely to run off the chips completely