Chocolate Covered Potato Chips
Chocolate covered potato chips are the ultimate sweet and salty snack! This easy, no-bake treat is trending everywhere because it’s ridiculously simple and totally crave-worthy. Perfect for parties, holiday snack trays, or a late-night on the couch treat paired with your favorite show.
QUICK LOOK: Chocolate Covered Potato Chips
- Prep Time: 15 minutes
- Set Up Time: 2 hours
- Servings: About 40 chips
- Calories: ~75 (based on nutrition panel in recipe card)
- Main Ingredients: potato chips, semi-sweet chocolate
- Equipment: Microwave-safe bowl, cookie sheet, parchment paper, spoon
- Elements of Taste: sweet, salty, crunchy
- Difficulty: Super Easy
- Occasions: Movie nights, parties, holiday snack trays, edible gifts
Summarize this post with your favorite ai tool:
What Are Chocolate Covered Potato Chips
Chocolate-covered potato chips are exactly what they sound like—crispy, salty chips dipped in melted chocolate, then cooled, resulting in a sweet-salty crunch. You also may have seen these on TikTok or at your local grocery store. They seem to be getting really popular!
So do chocolate and potato chips go together? Very much so! Here’s why you’ll love this recipe:
- They’re one of those easy, unexpected combos that just work.
- The recipe uses only two easy-to-keep-on-hand ingredients!
- They’re ridiculously simple to make at home.
- You can customize this dipped treat for any holiday or season by adding some sprinkles (like my pinata cupcakes!) or flavor add-ons. I can’t even tell you how delicious the rosemary and chocolate were together-my fave!
- Nobody can resist these! They’re junk-food, nostalgic and decadence all rolled into one.
Chocolate-dipped potato chips are fast, foolproof, and dangerously craveable. I love to make these when I have friends over. It always brings a smile to their faces.
For more easy snack ideas try my Toasted Mini Chocolate Sandwiches, Chocolate Pretzel Donuts, Chocolate Yogurt and Fruit Dip, and Cinnamon Sugar Walnuts.
How to Make Chocolate Covered Potato Chips
Ingredients
Scroll down to the printable recipe card for the full recipe and ingredient list.
- Potato chips: Ruffles are the perfect chip (in my opinion).
- Chocolate chips: I use semi-sweet chocolate chips as they have a rich chocolate flavor but aren’t too bitter.
- Optional toppings: I used chopped pistachios, chopped fresh rosemary, orange zest and candy sprinkles as well as sea salt (I use Maldon).
NOTE: I wasn’t sure if these chocolate covered potato chips would be too salty if I finished some with flaky sea salt but they weren’t! It was delicious. Give it a try.
Substitutions
Variations
- Chocolate covered potato chips can be customized for any holiday: Sprinkle on crushed pecans or a drizzle of caramel for Thanksgiving. Use red and green sprinkles or a drizzle of white chocolate and crushed peppermint for Christmas. Pink candy melts or heart sprinkles are adorable for Valentine’s Day. You get the picture!
- You can dip the chips in chocolate or you can drizzle on the melted chocolate instead. It works either way! It also reminds me of nachos. And you know I love these blue cheese potato chip nachos!
- Use multiple kinds of chocolate. Dip the potato chips in semi-sweet chocolate, let set then drizzle on some white chocolate for a flavor punch that looks good too.
- You can absolutely cover the potato chip entirely in chocolate. Because, yum. I like how the finished recipe looks when they are only partially dipped. But this is totally up to you!
Instructions
Step 1
Put the chocolate chips in a microwave-safe bowl.
Step 2
Heat for 30 seconds then stir well. Continue heating in 10-second intervals (you will only need 1 or 2 max), stirring very well between each interval.
Step 3
Stir until the chocolate is fully melted and smooth.
Step 4
Dip each potato chip in the melted chocolate. Use the back of a spoon to spread the chocolate where you want it and to stop drinks.
Step 5
Lay each chocolate-dipped chip on a parchment-lined baking sheet. If adding sea salt or other toppings, sprinkle those on immediately while the chocolate is still wet.
Allow to set-up, at room temperature for about 2 hours.
TIPS
- For best results, melt the chocolate in batches. It’s easier to dip the chips when the chocolate is warmer. You don’t want to risk burning the chocolate if you have to reheat it while you’re making this delicious treat!
- Use a skinnier, deeper vessel for the chocolate. I used a 4-cup glass measuring cup when a 2-cup measuring cup would have worked better. I would have been able to dip the chip farther into the chocolate if I had used a deeper container.
- I recommend letting the chips set-up at room temperature rather than in the refrigerator. The moisture may make the chips less crunchy.
Frequently Asked Questions
Yes you can make chocolate covered potato chips ahead of time. They’ll stay fresh and crunchy for up to 3 days if you store them in an airtight container at room temperature. Just make sure they’re fully set before stacking, and separate layers with parchment paper. Avoid storing them in the refrigerator as the moisture can take away their crunchy texture.
It’s impossible to know who invented chocolate covered potato chips. Many snack and chocolate companies have sold variations over the years. And we know that these have probably been made at home since at least the 50’s.
The easiest way to melt the chocolate is in the microwave. Use a glass measuring cup and heat the chocolate chips for about 30 seconds. Stir well then put it back in for another 15 seconds. Stir well, taking the time to let the already warm, melted chips soften the rest. Stir until smooth. If you need to, you can put it back in the microwave in 10-second increments, making sure to stir well in between. You do not want to burn the chocolate. That makes it hard and bitter.
More Chocolate Recipes
Chocolate Covered Potato Chips
Equipment
- Microwave-safe bowl
- Cookie Sheet
- Parchment paper
- Spoon
Ingredients
- 8 oz Ruffles Chips (size of bag may vary – you need about 8-10 ounces).
- 12 oz Semi-sweet chocolate chips
- Optional toppings: sea salt, chopped pistachios, orange zest, sprinkles, rosemary
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Add the chocolate chips to a microwave-safe bowl. Heat for 30-seconds then stir well. Microwave in 10 second intervals, stirring well each time, until the chocolate is smooth and fully melted. (Don’t rush this — overheated chocolate turns into a sad, clumpy mess.)
- Hold each potato chip by the edge and dip it halfway into the melted chocolate. Let the excess drip off, then lay it gently on the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle on any toppings you’re using — sea salt, nuts, sprinkles, or whatever you are using.
- Allow the chocolate covered potato chips to sit at room temperature for about 2 hours, or until the chocolate is firm to the touch.
Notes
- For best results, melt the chocolate in batches. It’s easier to dip the chips when the chocolate is warmer. You don’t want to risk burning the chocolate if you have to reheat it while you’re making this delicious treat!
- Do not rush the melting of the chocolate chips. Stir them longer than you think you need to. The chips in the middle of the bottom of the dish will be hotter than the others. Their temperature will help melt the other chips.
- Use a skinnier, deeper vessel for the chocolate. I used a 4-cup glass measuring cup when a 2-cup measuring cup would have worked better. I would have been able to dip the chip farther into the chocolate if I had used a deeper container.
- Let the chips set up at room temperature rather than the fridge to keep the chips as crunchy as possible.
My kids ask me to make these at least once a month! If you love rosemary, you HAVE to try these topped with some fresh chopped rosemary. SO stinking good!