Chocolate Covered Potato Chips (Printable)

Crispy potato chips coated in smooth chocolate with optional nuts, sea salt, or colorful sprinkles.

# What You'll Need:

→ Base Ingredients

01 - 5 oz thick-cut plain potato chips, kettle-cooked variety recommended
02 - 7 oz semi-sweet or dark chocolate, chopped into uniform pieces

→ Optional Toppings

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

# Step-by-step:

01 - Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Melt the chocolate in a heatproof bowl set over a pot of simmering water, creating a double boiler. Stir continuously until smooth and glossy. Alternatively, microwave in 20-second bursts, stirring between each interval.
03 - Hold each potato chip and dip halfway into the melted chocolate. Gently shake to remove excess chocolate, allowing it to drip back into the bowl.
04 - Transfer the chocolate-coated chips onto the prepared baking sheet, spacing them apart to prevent sticking.
05 - While the chocolate remains wet, sprinkle with your choice of toasted nuts, flaky sea salt, or rainbow sprinkles for added texture and flavor.
06 - Allow the coated chips to rest at room temperature until the chocolate hardens, approximately 15-20 minutes. For faster setting, refrigerate the baking sheet.
07 - Serve immediately for optimal crispness. Store leftovers in an airtight container at room temperature for up to 3 days.

# Expert Advice:

01 -
  • That crunch followed by creamy chocolate is something your brain did not prepare you for
  • Takes literally fifteen minutes but looks like you hired a chocolatier
  • The salt cuts through the sweet so you can eat handfuls without getting that sugar overload
02 -
  • Moisture is your enemy here, so make sure your chips are completely dry before dipping or the chocolate will seize up into a grainy mess
  • Work in small batches because once that chocolate starts cooling, dipping becomes frustrating and your chips start breaking apart
03 -
  • Use a fork to dip the chips instead of your fingers, unless you want chocolate fingerprints everywhere and warm chocolate melting your chips prematurely
  • Tap the dipped chip gently against the bowl edge to remove excess chocolate so you do not end up with a puddle under each one

Go back