Chocolate Covered Potato Chips (Printable)
Crisp ridged chips coated in smooth semisweet chocolate, offering a delightful sweet-salty snack.
# What You'll Need:
→ Potato Chips
01 - 5 oz ridged potato chips (plain, salted)
→ Chocolate Coating
02 - 7 oz semisweet or dark chocolate, chopped or chips
03 - 1 tsp coconut oil or unsalted butter (optional, for smoother coating)
# Directions:
01 - Line a baking sheet with parchment or wax paper and set aside.
02 - Melt the chocolate (and coconut oil or butter, if using) in a microwave-safe bowl in 20-second increments, stirring after each, until smooth. Alternatively, melt over a double boiler.
03 - Using tongs or your fingers, dip each potato chip halfway (or fully, if preferred) into the melted chocolate, letting excess drip off.
04 - Place the coated chips on the prepared baking sheet in a single layer.
05 - Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate for 10-15 minutes until firm.
06 - Once set, transfer to a serving plate or airtight container.
# Cooking Tips:
01 -
- The contrast between crisp salty chips and smooth rich chocolate hits every craving at once
- They come together in twenty minutes flat but look like you bought them from a fancy chocolatier
02 -
- Water is chocolate's enemy, so make sure your bowl and utensils are completely dry before you start melting
- Work in small batches because the chocolate starts to firm up as it sits
03 -
- Hold the chip vertically for a second after dipping to help the chocolate distribute evenly
- If your chocolate starts to thicken while dipping, microwave it for just ten seconds to smooth it out again