Chocolate Covered Potato Chips
These Chocolate Covered Potato Chips are the ultimate salty-sweet snack! Crisp, wavy potato chips are dipped in silky Belgian milk chocolate, then topped with flaky sea salt, sprinkles, or a drizzle of white chocolate. They’re quick to make, totally giftable, and seriously addictive perfect for the holidays, brunch boards, or a cozy movie night treat!
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.
Tried this recipe?Let us know how it was!