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.
Originally published February 1, 2016