Chocolate Covered Potato Chips (Printable)
Crispy potato chips coated in smooth chocolate, finished with flaky sea salt for a sweet-salty bite.
# 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
# Step-by-step:
01 - Line a baking sheet with parchment paper or a silicone mat.
02 - Place the chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler). Stir until smooth and fully melted. Alternatively, microwave the chocolate in 30-second intervals, stirring between each, until melted.
03 - Using tongs or your fingers, dip each potato chip halfway (or fully, as desired) into the melted chocolate. Let excess chocolate drip off.
04 - Place the chocolate-dipped chips onto the prepared baking sheet.
05 - While the chocolate is still wet, sprinkle each chip lightly with flaky sea salt.
06 - Repeat with the remaining chips and chocolate.
07 - Allow the chips to set at room temperature for about 30–45 minutes, or refrigerate for 10–15 minutes until the chocolate is firm.
08 - 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 something almost impossible to stop eating
- Takes twenty minutes start to finish but looks like you bought them from an artisan chocolate shop
02 -
- Any moisture in your chocolate will cause it to seize into an unusable grainy mess, so keep water far away from your melting setup
- Kettle cooked chips are essential because regular thin chips will just break apart when you try to dip them
03 -
- Work in small batches keeping only a handful of chips out at a time so the rest stay fresh and crispy
- If your chocolate starts thickening up while dipping, gently reheat it back to smooth consistency