Chocolate Covered Potato Chips

Sea salt on top of potato chip covered in chocolate on a plate for serving.

5 from 1 vote

Just a bag of good salty chips, some melted chocolate, and about 15 minutes. That’s it. No fancy tools, no candy thermometers — just pure snack magic.

Prep Time15

Set Up Time2

Total Time2 15

Course: Appetizer, Dessert

Cuisine: American

Servings: chips

Calories: 79kcal

Author: Sharon Garofalow

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.

To store the chips: Once the chocolate is completely set, transfer the chips to an airtight container with parchment between layers. Store at room temperature for up to 3 days.

Nutrition