Chocolate Covered Potato Chips

My college roommate stumbled in at 2am with a plastic bag from a gas run, looking smug. She dumped these homemade chocolate covered chips on my desk and said trust me. The salty crunch meeting bittersweet chocolate was such a revelation that I forgot about my chemistry paper entirely.

I made these for a Super Bowl party once and watched them vanish in under five minutes. People kept wandering back to the kitchen, hovering around the platter, pretending they were just checking if more dip was needed. Turns out adults will absolutely shove each other aside for the last chocolate chip.

Ingredients

• 150 g ridged potato chips: Those ridges are no joke. They catch the chocolate in little pockets and give you something substantial to bite into. Plain salted chips are perfect because the salt already does the heavy lifting.
• 200 g semisweet or dark chocolate: Go darker than you think you want. The bitter edge cuts through the oil and salt so much better than milk chocolate ever could.
• 1 tsp coconut oil or butter: This is the difference between chocolate that snaps and chocolate that bends when you bite it. Totally optional until you taste both versions side by side.

Instructions

Get your station ready:

Line a baking sheet with parchment paper. Do not skip this unless you enjoy scraping hardened chocolate off bakeware while questioning your life choices.

Melt the chocolate:

Microwave in 20 second bursts, stirring religiously between each one. Chocolate goes from perfectly melted to scorched and grainy faster than you can say kitchen disaster.

Dip with purpose:

Use tongs or your fingers to coat each chip halfway. Let the extra chocolate drip off for a second before placing it on the paper. Fully coating them makes them soggy.

Let them set:

Room temperature takes about 30 minutes. The fridge is faster but sometimes causes condensation that makes the chocolate bloom. Either way works.

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My niece asked if she could help and I hesitated because chocolate stains. But she turned out to be remarkably meticulous about the dipping, lining up each chip like she was conducting tiny edible surgery. Now every time I make them I remember her small hands working so carefully.

Making Them Your Own

White chocolate works beautifully if you want something sweeter and more dramatic looking. The contrast against the golden chips is gorgeous on a platter.

Timing Everything Right

Melt the chocolate right before you plan to dip. If it sits too long it starts to cool and thicken, making your work way harder than necessary.

Serving And Storage

Layer them between wax paper in an airtight container if you somehow have leftovers. They actually taste pretty amazing chilled but let them come to room temperature before serving.

• Sprinkle flaky sea salt on the wet chocolate for extra salty drama
• Crushed nuts or colored sprinkles turn these into party food
• Keep the dipping station small so the chocolate stays warm

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These are the kind of treat that make people pause midconversation and ask what just happened in their mouth. Make extra.

Questions & Answers

→ What type of chocolate works best for coating?

Semisweet or dark chocolate provides a rich flavor that balances the saltiness of the potato chips. Adding coconut oil or butter can smooth the coating.

→ Can I use any kind of potato chips?

Thick-cut, ridged potato chips are best to prevent breakage and hold the chocolate coating effectively.

→ How should the chocolate be melted?

Chocolate can be melted gradually in short microwave bursts or over a double boiler, stirring to achieve a smooth texture.

→ What are some topping options?

Sprinkling sea salt, chopped nuts, or colored sprinkles on the wet chocolate adds flavor and visual appeal.

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

Allow the chocolate to set at room temperature for about 30 minutes, or in the refrigerator for 10 to 15 minutes for faster firming.