Looking for a salty-sweet snack that feels gourmet but takes almost no time? These Chocolate Covered Potato Chips are super easy, ridiculously addictive, and perfectly giftable! Perfect for holiday treat trays, family entertaining, or a cute last-minute edible gift in a jar. The combo of silky Belgian chocolate and salty, crispy chips is pure magic, sprinkles are a must for the holidays!
If you love playful snacks and sweets, check out my Chocolate Covered Graham Crackers, Mini Brownie Bites, or Oreo Biscotti for more easy crowd-pleasers!
I love a good salty-and-sweet combination, and this Chocolate Covered Potato Chips recipe is perfect for satisfying the craving! I love making these for impromptu gatherings, movie nights, or Christmas parties, when I don't have time to bake but can throw together a festive treat for everyone to enjoy! Now they’re a go-to treat anytime we want something fun and fancy-feeling with zero fuss. Bonus: They look so pretty in jars or gift bags with a bit of ribbon!
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Recipe Highlights
- Only 2 ingredients (+ fun optional toppings!)
- Ready in under 40 minutes start to finish
- Perfect for holiday gifts, snack boards, or movie nights
- Easy enough for kids to help make
- Fun way to level up a basic bag of chips
Ingredient Notes
- Belgian milk chocolate: Smooth, creamy, and melts like a dream. Go for high-quality bars or chips.
- Wavy potato chips: Lay’s Wavy Chips are perfect, sturdy and salty. You’ll want mostly unbroken chips for dipping.
- Optional toppings: Flaky sea salt, white chocolate drizzle, or holiday sprinkles add a pretty finishing touch!
How to Make Chocolate Covered Potato Chips
- Step 1: Chop your Belgian chocolate and place it in a microwave-safe bowl.
- Step 2: Microwave in 30-second bursts, stirring after each, until fully melted and glossy.
- Step 3: Dip each chip halfway into the melted chocolate, let the excess drip off.
- Step 4: Place dipped chips on a prepared baking sheet.
- Step 5: Before the chocolate sets, add flaky sea salt, sprinkles, or a drizzle of melted white chocolate.
- Step 6: Once set, enjoy or package in cellophane bags for gifting!
Charlotte's Tips for making the best Chocolate Potato Chips
- Buy two bags of chips so you have enough whole ones for dipping.
- Work in batches so your chocolate stays melty, reheat gently if it begins to thicken.
- Use a fork or dipping tool for cleaner lines and less mess.
- Let the chocolate drip fully before transferring to your baking sheet to avoid puddles.
- Don’t freeze to set, the chocolate can lose its pretty sheen, and the chips may get a weird, chewy texture!
- Make sure they are completely set before packaging for gifts.
Recipe Variations
- Use dark chocolate or white chocolate instead of milk.
- Add a dash of cinnamon or cayenne to the melted chocolate for a spicy version.
- Dip different types of chips, kettle cooked or ridged BBQ chips are fun too!
Recipe Substitutions
- If Belgian chocolate isn’t available, use a good-quality chocolate bar or melting wafers.
- Try ruffled kettle chips or even pretzels for a different crunch.
- Vegan chocolate works great if you're making this dairy-free.
Storage Tips
Store your finished chocolate chips in an airtight container at room temperature (if cool) or in the fridge for up to 1 week. Store in a single layer or between layers of waxed paper to prevent smudging. These also make adorable gifts, package them in cellophane bags, mason jars, or small tins lined with parchment!
Yes! These are a great make-ahead treat. Just store them in an airtight container at room temperature (if cool) or in the fridge for up to a week.
Wavy or ridged chips like Lay’s Wavy hold their shape and texture the best. Try to use unbroken chips for a prettier result.
Definitely! Milk, dark, and white chocolate all work well. Just be sure to use good quality chocolate that melts smoothly.
Don’t freeze the dipped chips,let them chill in the fridge just until set. Freezing can cause condensation and mess with the glossy finish.
Place them in clear cellophane bags, small tins lined with parchment, or glass jars with ribbon and a cute tag. They look festive and travel well!
Recipe
Chocolate Covered Potato Chips
Ingredients
- 10 oz Belgian milk chocolate chopped
- 8 –10 oz Lay’s Wavy Potato Chips use unbroken chips for dipping
- Optional garnish: flaky sea salt holiday sprinkles, or white chocolate drizzle
Instructions
- Place chopped Belgian chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between increments until smooth. (Or melt gently over a double boiler.)
- Line a baking sheet with waxed paper. Dip each chip halfway into the melted chocolate, letting excess drip off into the bowl. Place on the prepared sheet.
- While still wet, sprinkle with flaky sea salt, holiday sprinkles, or drizzle with melted white chocolate.
- Place baking sheet in the refrigerator for 15–20 minutes, or until chocolate is set.
- Enjoy immediately, or store in an airtight container at cool room temperature (or fridge if warm) for up to 1 week.
Notes
- Choose whole, unbroken chips for the prettiest results. I like to buy 2 bags to ensure I have enough!
- Reheat chocolate as necessary during the dipping process to ensure it stays melted and smooth.
- Don’t freeze the chips to set is will ruin the beautiful glossy sheen on the chips and will crack when thawed also affecting the chip texture.
- Package in clear cellophane bags tied with ribbon for festive gifts.
- Arrange in small tins lined with parchment paper.
- Layer in glass jars with a pretty gift tag.
I hope you love these Chocolate Dipped Potato Chips. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
Mary says
I just tried these out to add something unique to my holiday cookie boxes this year and they were amazing! Can't believe I had not seen or tried these before. I am excited to make for my boxes this year.
Charlotte Singh-Dhanraj says
Thanks for sharing Mary! They are a fun and easy filler! So happy you found them! Enjoy!