Chocolate Covered Potato Chips Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Resting Time: 20

Total Time: 30

Servings: people

Calories: 399kcal

Author: Aleka Shunk

These homemade Chocolate Covered Potato Chips are, by far, easiest sweet and salty snack I have on my blog. Made with just two ingredients, they are impossible to mess up and purely addicting.

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Ingredients

10-12 oz. milk chocolate
30 medium-large ruffled potato chips
1 tablespoon coarse sea salt

Instructions

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.

Notes

Your chips should last 1-2 weeks in the fridge or 3-4 weeks in the freezer.

Although I love dark chocolate, I think milk chocolate works best here. The sweetness balances the salt well.

Nutrition