Chocolate Covered Potato Chips (Printable Format)
Crispy ridged chips coated in glossy chocolate, topped with nuts or sea salt for a sweet-salty treat.
# What You Need:
→ Base Ingredients
01 - 7 oz ridged potato chips, plain or lightly salted
02 - 7 oz semi-sweet or dark chocolate, chopped or chocolate chips
→ Optional Toppings
03 - 1 tbsp sea salt flakes
04 - 2 tbsp crushed peanuts or almonds
05 - 2 tbsp sprinkles
# How-To Steps:
01 - Line a baking sheet with parchment paper and set aside.
02 - Melt chocolate in a heatproof bowl set over a pot of simmering water, stirring constantly until smooth and glossy. Alternatively, microwave in 30-second intervals, stirring between each interval.
03 - Holding each chip individually, dip halfway or fully into melted chocolate. Gently shake to remove excess coating and transfer to prepared baking sheet.
04 - Immediately sprinkle sea salt flakes, crushed nuts, or sprinkles over wet chocolate before it begins to set.
05 - Allow chocolate to harden at room temperature for approximately 1 hour, or refrigerate for 20 minutes. Store in an airtight container for up to 3 days.
# Expert Suggestions:
01 -
- The texture contrast between silky chocolate and shattering chips is completely addictive
- Takes twenty minutes from start to finish but looks like you bought them from a fancy chocolatier
- Endlessly customizable based on whatever chips or toppings you have in your pantry
02 -
- Humidity is your enemy on chocolate-dipping day, so wait for a dry day or run your air conditioner
- Room temperature chips work better than cold ones because the chocolate adheres more evenly without seizing
- Work in small batches since chocolate starts thickening as it cools and becomes harder to dip cleanly
03 -
- Use a fork to lower chips into chocolate rather than your fingers for cleaner dipping
- Tap the dipped chip gently against the bowl edge to remove excess chocolate before placing on parchment