This chocolate-covered potato chips recipe shows you just how easy it is to make a ridiculously gratuitous, crowd-pleasing dessert for game day.
This chocolate-covered potato chips recipe came into existence when friends invited the author over to watch football and asked her to bring chips and dip. So she brought these chocolate-covered potato chips. Heh. As she explains, “What? There are chips. And there’s dip.” So next time someone asks you to bring chips and dip, consider bringing these chocolate-dipped lovelies. We promise there’ll be no complaints. In fact, you’ll be lucky if there are any left after the first few downs.–Renee Schettler
CAN I MAKE CHOCOLATE-DIPPED POTATO CHIPS IN ADVANCE?
You’ll need to make this a little bit in advance so that the chocolate has time to cool and harden. However, too much in advance and the chips will start to lose that appealing crunch. Serve as soon as they’re set, about 1 to 2 hours. And be sure to keep them at room temperature.
Chocolate-Covered Potato Chips
- 12 to 16 ounces semisweet chocolate (or substitute milk chocolate) coarsely chopped
- 16 ounce bag thick-ridged or thick-cut salted plain potato chips
- Line a couple large baking sheets with parchment paper or silicone baking mats.
- Melt the chocolate in a bowl in the microwave or in a saucepan over very low heat. (If you use the saucepan approach, watch the chocolate carefully so it doesn't scorch and take on a burnt taste. It's actually preferable to melt the chocolate in a bowl placed over a saucepan containing a couple inches of simmering water.)
- As soon as the chocolate is melted, immediately begin dipping chips. To dip the chips, simply hold an unbroken potato chip by one end and dip it halfway into the chocolate. Lightly tap the chip on the edge of the bowl or pan to encourage any excess chocolate to drip off. Place the dipped chip onto the prepared baking sheet and immediately top the chocolate with sprinkles while the chocolate is still wet. Repeat with the remaining unbroken potato chips. As for what to do with the broken potato chips, crush them up and use them as decoration for caramel apples. No really. Try it. [Editor’s Note: We’ve got nothing against potato chip crumbs cozying up to your caramel apples. Although we find potato chip crumbs to be an inspired ingredient in far more everyday applications, too, including oven-fried drumsticks and compost cookies and even peanut butter and jelly sandwiches.]
- Let the chocolate completely set before serving. (Actually, if you can’t wait that long, no big deal. Trust us. No one is going to complain. Heck, no one is even going to notice.)
Recipe Testers' Reviews
Who knew you could elevate a potato chip to something so delicious? I made these chocolate covered potato chips with both semisweet chocolate and milk chocolate and both were well-received. The kids devoured the milk chocolate version, and the adults preferred the semisweet chocolate. I used Ruffles brand chips, and they were thick enough to hold the chocolate. A delicious, salty, sweet snack that I will definitely be making again!
I love this chocolate covered potato chips recipe. I’m a big sweet-and-salty person, and this was a great balance of flavors. I used a thick waffle-cut potato chip that was sea salt-flavored. The waffle cut created nice nooks and crannies for the chocolate to seep into. I added the sprinkles, and they created a very welcoming and whimsical touch to such a great snack.
The taste is so good. They’re great for a game day party. This actually might be an easy recipe for kids. I used Boulder brand thick-cut ridged fried potato chips. The chips were good by themselves and had the right level of saltiness to go well with the chocolate. (This was actually a lower-salt version but was a perfect complement in terms of taste.) The ridges did hold a lot of chocolate. I didn't use sprinkles. In the past, I have made things like this where you can put it in the fridge for 5 minutes, and the chocolate will set. Alternatively, you can melt most of the chocolate and reserve some. When the chocolate is melted, you throw in the reserved chocolate chunks. This will guarantee a set and probably even a shine. I also ran out of chocolate. You really want more than whatever is written anyway because it's easier to dip. When you get down to the last parts of the chocolate, it gets harder and harder to dip. I got tired of dipping. After an hour, the chocolate became drier, but it never set at room temperature. My family didn’t care that the chocolate wasn't completely hard on the chips. I used some of the potato chip crumbs to top mac and cheese.
Originally published February 1, 2016