Description
This easy recipe combines crunchy kettle-cooked potato chips with a rich chocolate coating and a sprinkle of flaky sea salt for the ultimate sweet-and-salty snack. Perfect for parties, gifting, or a fun treat at home, these chips are dangerously addictive and come together in about 30 minutes.
Ingredients
- 8 oz (about 225 g) kettle-cooked potato chips (thick-cut, sturdy chips; regular or ridged)
- 8 oz (about 225 g) semi-sweet chocolate chips or chopped chocolate bars
- 1–2 tsp flaky sea salt (such as Maldon or Jacobsen) for sprinkling
- Optional: pinch of ground cinnamon or cayenne pepper
- Optional: white chocolate for drizzling
- Optional: chopped nuts (almonds, pecans) for topping
- Optional: 1/2 tsp neutral oil (coconut or vegetable) to thin chocolate if needed
Instructions
- Line two baking sheets with parchment or wax paper. Sort potato chips, picking out the largest, least-broken ones.
- Place chocolate chips or chopped chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and glossy (about 1.5 to 2 minutes total). Alternatively, melt over a double boiler on the stove, stirring constantly. If chocolate is too thick, add 1/2 tsp neutral oil to thin.
- Hold each chip with a fork and dip halfway (or fully) into the melted chocolate. Let excess chocolate drip off, then place dipped chip on lined baking sheet. Repeat with remaining chips.
- For a thicker chocolate shell, let the first coat set for 10 minutes, then dip again.
- While chocolate is still wet, sprinkle each chip with a pinch of flaky sea salt. Add optional toppings like cinnamon, chili powder, or nuts if desired.
- Transfer baking sheets to the fridge and chill until chocolate is firm and chips are crisp, about 20 minutes.
- Carefully peel chips off paper and arrange on a platter. Store leftovers in an airtight container in the fridge for maximum crunch. If chips soften, chill in the freezer for a few minutes to crisp up.
Notes
For best results, use kettle-cooked or thick-cut chips for maximum crunch. Work in small batches to keep chips crisp and chocolate smooth. Sprinkle sea salt while chocolate is wet for best adhesion. Store in the fridge for up to a week or freeze for up to 2 months. For gluten-free or vegan, check chip and chocolate labels.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 6–8 chips
- Calories: 160
- Sugar: 8
- Sodium: 120
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 19
- Fiber: 2
- Protein: 2
Keywords: chocolate covered potato chips, sweet and salty snack, sea salt, easy dessert, party snack, gluten-free option, kettle chips, chocolate dip