Chocolate Covered Potato Chips (Print Version)

Crispy potato chips enveloped in smooth chocolate create a delightful sweet and salty snack.

# What You Need:

→ Base

01 - 7 oz ridged potato chips (plain, unsalted or lightly salted)
02 - 7 oz semi-sweet or dark chocolate, chopped (or chocolate chips)

→ Optional Toppings

03 - 1 tbsp sea salt flakes
04 - 2 tbsp crushed nuts (peanuts, almonds)
05 - 2 tbsp sprinkles

# Directions:

01 - Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
02 - Melt chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring until completely smooth and glossy.
03 - Working one at a time, dip each potato chip halfway or fully into the melted chocolate, allowing excess to drip off back into the bowl.
04 - Place the dipped chips on the prepared baking sheet, ensuring they don't touch each other.
05 - While the chocolate is still wet, sprinkle with sea salt flakes, crushed nuts, or sprinkles if desired for added texture and flavor.
06 - Let the chocolate set at room temperature for 1 hour, or refrigerate for 20 minutes until completely firm to the touch.
07 - Store in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking.

# Expert Tips:

01 -
  • The contrast between silky chocolate and salty crunch is somehow addictive in a way you wont expect until you taste it
  • They come together in under 30 minutes but look like something from a fancy chocolate shop
  • Everyone has that moment of hesitation followed by immediately reaching for seconds
02 -
  • Moisture is your enemy here. Even a tiny drop of water in melting chocolate will turn it into a seized, unusable lump. Dry all your equipment thoroughly before starting.
  • Work in small batches once you start dipping. Chocolate sets faster than you think, and rushed dipping leads to messy fingers and broken chips.
  • Room temperature matters. If your kitchen is particularly warm, the chocolate might not set properly. A quick fridge visit solves this, but bring them back to room temp before serving.
03 -
  • If your chocolate starts thickening while dipping, add a tiny drop of vegetable oil. It brings everything back to that perfectly smooth consistency without affecting the flavor.
  • The back of a spoon creates gorgeous swirl patterns if you drizzle contrasting chocolate over the base layer before it sets.

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