Chocolate Covered Potato Chips

The kitchen counter was covered in chocolate fingerprints, which I took as a very good sign. My roommate walked in, eyebrows raised at the sight of me hovering over a bowl of melted dark chocolate with a pair of tongs in one hand and a handful of kettle chips in the other. 'You're mixing the snack drawer with the baking cabinet,' she said, watching me dip a chip halfway into the glossy pool. I handed her one, still warm from the chocolate, and watched her face change from skeptical to blissfully confused.

I first made these on a rainy Sunday afternoon when I was supposed to be studying for finals but absolutely was not. My study group ended up huddled around the kitchen island instead, fingers dusted with chocolate and sea salt, debating whether dark or milk chocolate was superior for this particular operation. We finished the entire batch before cracking a single textbook, and honestly, I have no regrets about that decision.

Ingredients

• 150 g plain kettle-cooked potato chips: The thick, sturdy crunch of kettle chips is absolutely essential here because thinner chips will shatter when you try to dip them
• 200 g high-quality dark or milk chocolate: Since chocolate is the star of this show, use something you actually enjoy eating straight from the bar because the quality really shines through
• 1½ tsp flaky sea salt: The flakes create these gorgeous little salt crystals that sparkle and give you perfect pops of salinity against all that richness

Instructions

Set up your chocolate station:

Line a baking sheet with parchment paper or a silicone mat and clear enough counter space so you can work quickly once the chocolate is melted and ready

Melt the chocolate:

Set a heatproof bowl over a pot of gently simmering water and stir the chocolate until completely smooth and glossy, or microwave in thirty-second intervals, stirring between each, being careful not to scorch it

Dip those chips:

Using tongs or clean fingers, dip each chip halfway or fully into the melted chocolate, letting any excess drip off for a moment before transferring to your prepared sheet

Sprinkle with salt:

While the chocolate is still wet and glossy, immediately sprinkle each chip lightly with flaky sea salt so it adheres perfectly as the chocolate sets

Let them set:

Leave the chips at room temperature for thirty to forty-five minutes or pop them in the refrigerator for ten to fifteen minutes until the chocolate is completely firm

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These became my go-to hostess gift after I showed up to a dinner party with a box of them and the host literally gasped when she opened it. 'You made these?' she asked, already reaching for one. Now whenever I mention I'm bringing dessert, someone always asks if it's those chocolate chip things, and I pretend like it's no big deal while secretly being thrilled.

Choosing Your Chocolate

I've learned through happy experimentation that dark chocolate around sixty to seventy percent cocoa creates the most sophisticated flavor profile, but milk chocolate makes these feel more nostalgic and indulgent. The key is avoiding chocolate chips from the baking aisle because they contain stabilizers that prevent them from melting into that silky, dippable consistency you need.

The Dipping Technique

After dozens of batches and several chocolate-covered disasters, I've found that the three-quarter dip is the sweet spot between enough chocolate to satisfy and enough exposed chip to maintain that satisfying crunch. Hold the chip by one end, dip it in at a slight angle, give it two gentle shakes to let excess chocolate drip off, and place it down with a slight forward motion to prevent the chocolate from pooling too thickly at the base.

Storage and Serving

These are actually best the day they're made, when the chocolate is fresh and the chips haven't had time to soften from humidity, though they will keep quite well for a few days if stored properly. Layer them between sheets of parchment paper in an airtight container at cool room temperature, because the refrigerator can cause the chocolate to develop that cloudy bloom and the chips to lose some of their signature crunch.

• Serve them within three hours of making for the absolute best texture experience
• Set them out just before serving so they don't sit too long and soften
• If you must refrigerate them, bring to room temperature before serving

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Every time I make these, I'm reminded that the best discoveries often come from moments of kitchen curiosity rather than carefully planned recipes. Sometimes you just dip a potato chip in some chocolate and realize you've accidentally created something wonderful.

Common Recipe Questions

→ What type of chocolate works best?

High-quality dark or milk chocolate melts smoothly and pairs well with the salty chips; white chocolate can be used for variation.

→ Can the chips be fully coated or only half dipped?

Chips can be dipped halfway or fully; half-dipped highlights the chip’s texture while full coating adds extra sweetness.

→ How should I melt the chocolate?

Chocolate can be melted gently over a double boiler or microwaved in short intervals, stirring until smooth.

→ What does the sea salt add to the snack?

Flaky sea salt enhances the contrast between sweet chocolate and salty, crunchy chips, creating a balanced flavor.

→ How long do the chocolate-covered chips last?

Store them in an airtight container at room temperature for up to three days to maintain freshness and crunch.

→ Can I add any extra flavors?

A pinch of chili powder or a drizzle of contrasting chocolate can add depth and a spicy twist.