Chocolate Covered Potato Chips (Printable Version)
Crisp potato chips coated in rich dark chocolate, delivering a balanced sweet and salty flavor mix.
# What You'll Need:
→ Potato Chips
01 - 5 oz ridged potato chips (plain, salted)
→ Chocolate Coating
02 - 7 oz semisweet or dark chocolate, chopped or chips
03 - 1 tsp coconut oil or unsalted butter (optional, for smoother coating)
# Directions:
01 - Line a baking sheet with parchment or wax paper and set aside.
02 - Melt the chocolate and coconut oil or butter (if using) in a microwave-safe bowl in 20-second increments, stirring after each, until smooth. Alternatively, melt over a double boiler.
03 - Using tongs or your fingers, dip each potato chip halfway or fully into the melted chocolate, letting excess drip off.
04 - Place the coated chips on the prepared baking sheet in a single layer.
05 - Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate for 10-15 minutes until firm.
06 - Once set, transfer to a serving plate or airtight container.
# Expert Tips:
01 -
- The chocolate hardens into a perfect snap while the chips stay impossibly crisp underneath
- Takes fifteen minutes from start to finish but looks like you bought them from a fancy chocolatier
- That sweet salty combo hits some primal pleasure center nobody can quite explain
02 -
- Thick sturdy chips are non negotiable. Flimsy chips will shatter the moment they hit warm chocolate and you will be left with chocolate sprinkled with chip dust.
- Water is your enemy here. One drop of moisture in melted chocolate causes it to seize into an unfixable grainy lump.
- These are best eaten within 24 hours. After that the chips start losing their crunch and the whole sad situation falls apart.
03 -
- Work in batches to keep the chocolate at optimal dipping temperature
- If chocolate gets too thick add another half teaspoon of oil and stir gently