Chocolate Covered Potato Chips

I stumbled onto this combination accidentally during a midnight snack session years ago. A piece of chocolate had fallen onto my chip plate, and one bite changed everything. Now whenever I make these for parties, people's eyes light up at that first salty-sweet crunch.

Last summer my niece asked me to make treats for her birthday, and I thought these might be too simple. She ended up hiding the container so the adults wouldn't eat them all. Sometimes the most unexpected combinations become the ones everyone talks about.

Ingredients

• Plain kettle-cooked potato chips: These sturdy chips hold up better to dipping without breaking, and their extra crunch creates the perfect textural contrast
• High-quality dark or milk chocolate: Since chocolate is the star here, splurge on something you'd eat straight from the bar
• Flaky sea salt: Maldon or similar large flakes add bursts of salinity that cut through the sweetness

Instructions

Get your station ready:

Line a baking sheet with parchment paper or a silicone mat, making sure you have enough space for all the chips without touching

Melt the chocolate:

Set a heatproof bowl over a pot of gently simmering water, stirring until completely smooth, or microwave in 30-second bursts

Dip the chips:

Using tongs or your fingers, dip each chip halfway or completely into the chocolate, letting any excess drip back into the bowl

Add the finishing touch:

While the chocolate is still wet, sprinkle each chip lightly with flaky sea salt, then let them set at room temperature or in the fridge

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My friend Maria still talks about the first time she tried these at my house. She said it reminded her of those chocolate-covered pretzels from childhood, but somehow more sophisticated. That's exactly the magic of this recipe.

Choosing Your Chocolate

I've experimented with everything from supermarket chocolate chips to artisanal bars. The fancy stuff makes a noticeable difference in texture and flavor depth. Dark chocolate lovers should go for at least 60% cocoa for that bittersweet edge.

The Chip Strategy

Ruffled chips hold more chocolate in their crevices, which some people love. I personally prefer flat kettle-cooked chips for that satisfying snap. Either way, avoid thin regular chips that'll shatter the moment they meet warm chocolate.

Serving and Storage

These taste best within 24 hours when the chips still have their maximum crunch. After that, humidity can start to soften things slightly. They'll still be delicious, just less shatteringly crisp.

• Stack them in single layers between parchment paper for storing
• Bring them to room temperature before serving if you've refrigerated them
• Package them in clear bags tied with twine for an effortless homemade gift

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There's something deeply satisfying about making something so universally loved from such humble ingredients. Happy chocolate dipping.

Common Questions

→ What type of chocolate works best for dipping?

High-quality dark or milk chocolate melts smoothly and provides a rich flavor that complements the chips well.

→ Can I use a microwave to melt the chocolate?

Yes, melt the chocolate in 30-second intervals, stirring between each until fully melted and smooth.

→ What kind of potato chips should I use?

Kettle-cooked or ridged potato chips work best as they hold the chocolate and add extra crunch.

→ How much sea salt should be sprinkled?

Lightly sprinkle about 1½ teaspoons of flaky sea salt over the chocolate while it's still wet for the ideal balance.

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

The chocolate sets in about 30–45 minutes at room temperature or 10–15 minutes if refrigerated.