These homemade Chocolate Covered Potato Chips are, by far, easiest sweet and salty party snack I have on my blog. Made with just two ingredients, they are impossible to mess up and purely addicting.
If you love chocolate covered pretzels, you will LOVE chocolate covered potato chips.
They are the ultimate sweet and salty snack combo that is what inspired my Salted Dark Chocolate Bark recipe.
I am a huge fan of salty sweets so these chips hit the spot especially when you've got a hankering for a little something something post dinner.
I especially love that you can store these in the fridge or freezer for weeks at a time and pop a few whenever that craving hits.
Don't forget to check out my other sweet party snacks!
- Potato Chips- Ruffled potato chips are the best chips to use because of how thick they are. They wont break easily when dipping and they offer a much needed crunch factor. Plus, they look fancier! I like Lays Wavy, Herr's Ripples or Ruffles.
- Chocolate- Use GOOD chocolate! While I love candy melts, I don't recommend them for chocolate covered chips. Since we are only using 2 ingredients here, we want to use the best chocolate we can find!
- Coarse Sea Salt- Sea salt is optional but adds a delicious salt flavor that balances the sweetness from the chocolate very well.
How To Make Chocolate Dipped Potato Chips
- Melt your chocolate in the microwave in 20-30 second intervals.
- When your chocolate is smooth and silky, dip your chips into your chocolate one at a time. I like to dip each chip ¾ of the way up so you can still see the chip. It's easier to do and looks pretty but you can coat the entire chip if you wish.
- Set your chips onto parchment paper or a nonstick mat until the chocolate sets.
- Wait for the chocolate to harden slightly before sprinkling with sea salt.
- Store at room temperature or in the fridge. Enjoy!
Choosing Your Chocolate
When choosing your chocolate, choose the best you can find. Don't go generic here. I love Ghirardelli, Nestle Toll House or Hershey's chocolate the best.
As for flavor, you can choose between dark, semi-sweet or milk chocolate.
I've tried them all and think I like the semi-sweet the best. If you want a true sweet and salty combo, go for the milk chocolate. If you love dark chocolate, the sea salt will balance the flavors very well. Either way, you can't go wrong. I just wouldn't use white chocolate!
Chocolate Melting Tips
Although chocolate covered potato chips are difficult to mess up, I do have a few tips for you that will take these over the top!
- Choose the right mug! Mugs are the best for melting chocolate. They have a handle and are narrow enough to allow your to easily dip your chips.
- Don't scorch your chocolate! When heating your chocolate, heat in 20-30 second increments. This will prevent your chocolate from getting too hot and stiffening up.
- Keep the water away! Chocolate and water do not mix. Make sure your bowl/mug and spoon is completely dry before mixing it up.
Check out my other quick desserts which take less than 15 minutes to whip up!
Choosing Your Potato Chips
I prefer to use RUFFLES or chips with RIDGES. I do not recommend using the regular sliced chips.
This is for two reasons:
- You need to give something the chocolate something to grab onto.
- Chips with ridges are thicker and crunchier.
Chocolate Potato Chip Toppings
You can top your chocolate covered potato chips with anything you desire! Other than sea salt, you can use:
- shredded coconut
- chopped nuts
- crushed Oreos
- crushed graham crackers
- mini chocolate chips
How To Store Your Chips
Store your chocolate covered potato chips in a sealed container at room temperature either on your counter top, in the fridge or even in the freezer! I love keeping mine in the fridge because it is just cold enough to give the outer shell a snap when you bite into it!
Other sweet and salty snacks you will love:
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Chocolate Covered Potato Chips Recipe
- 10-12 oz. milk chocolate
- 30 medium-large ruffled potato chips
- 1 tablespoon coarse sea salt
- Add your chocolate to a small bowl or mug and microwave for 30 seconds. Take out and stir. Reheat for another 20 seconds and stir again. Repeat in 20 second intervals until the chocolate is fully melted. (About 2 more times.)*You can also use a double boiler if you wish.
- Try to pick out the chips that are whole (not broken). Dip one chip at a time into the melted chocolate. Allow excess chocolate to drip off before placing onto a parchment paper lined baking sheet.
- It is important to allow excess chocolate to drip off! Too much chocolate and it will form a pool under your chips. It will also overpower the chip which we don't want.Shake your chip up and down for at least 10 seconds before setting down.
- Once your chocolate is somewhat set (about 1-2 minutes later) go back and sprinkle your chips lightly with a few flakes of sea salt. A little goes a long way.*It is important to allow your chocolate to set a bit before adding your salt or else your salt will sink into the chocolate.
- Allow your chocolate to harden completely before adding to a container. This could take up to 2 hours. You can place your baking sheet into the freezer or fridge to speed up the process.