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Chocolate Covered Potato Chips {2 Ingredients}

Quick and easy chocolate covered potato chips recipe, homemade with 2 simple ingredients. This is a crispy, crunchy, sweet and salty snack.

Sweet and salty is one of my absolute favorite flavor profiles. The crispy crunchy texture of these chips is the perfect companion to the flavor too. Wrap a handful of them in a cellophane bag tied with a pretty ribbon as gifts for teachers, or even as party favors for guests. They also make a fantastic addition to holiday grazing boards which are so popular this time of year.

More chocolate covered desserts:

Easy Homemade Chocolate Covered Potato Chips in White Plate on White Background

How to make chocolate covered potato chips?

  1. Melt chocolate– Until smooth.
  2. Dip each chip– In melted chocolate.
  3. Remove excess chocolate– Gently.
  4. Allow chocolate to set– On a cookie tray.
  5. Remove chips– From wax paper.

Variations for chocolate potato chips

Use ruffled or wavy chips– Instead of smooth ones. You can also use sticks or veggie straws as an alternative.

Topping options– Before the chocolate sets, toss chopped nuts, candy bars, sprinkles, shredded or desiccated coconut, chopped dried fruit, bacon bits, or a drizzle of caramel or peanut butter.

Make a bigger batch– Simply double or triple the ingredients.

Use other flavors of chips– Such as sweet potato chips or root vegetable chips. Choose a chip with a mild flavor.

Use another chocolate– Such as white or dark chocolate.

Toffee bits are optional– Leave them out, if you prefer.

Crush these chips and use as a topping– Use them on chocolate cakes like this Moist Triple Chocolate Cake {From Scratch}, Vegan Chocolate Cake {Eggless Cake}, or these Vegan Chocolate Cupcakes. It adds a lovely, rustic decoration with that sweet and salty flavor and crunch.

Halfway dip the chips– This just gives a little more chip flavor, and a different look.

Tips and techniques for chocolate covered chips

How to melt chocolate? You can melt chocolate on the stove using a double boiler, or you can melt it in the microwave at 30 second intervals, stirring between each heating.

What kind of potato chips to use? I use Lay’s potato chips or classic Pringles. They are both great choices.

Don’t use broken chips– Sort out the whole ones from the bag for the best visual presentation.

Make sure to tap off extra chocolate– Because otherwise the end result is not neat.

You must line the pan with wax paper or parchment paper– Because this makes for easy removal and no sticky mess either.

Sweet and Salty Chocolate Covered Chips in Hand- Closeup Shot

Storage of chocolate covered Lays/ chocolate dipped chips

Room temperature– Store these in a covered box or container for up to 1 week.

Refrigerate– In a sealed container for up to 1 week.

Freeze– I do not recommend freezing them, unless you want to eat them frozen. In which case, they can be stored for up to 1 month. Please note that thawing them will make the chips soggy and very unappetizing.

More no bake chocolate desserts

Easy Chocolate Covered Potato Chips in White Plate on White Background
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Chocolate Covered Potato Chips

Prep Time: 20 mins
Total Time: 20 mins
Quick and easy chocolate covered potato chips recipe, homemade with 2 simple ingredients. This is a crispy, crunchy, sweet and salty snack.
Yield: 8 People

Ingredients

  • 4 cups Semisweet chocolate, Melted
  • 1-2 tbsp Toffee bits, Finely chopped, Optional
  • 5-6 cups Potato chips, Sort out the whole ones from the bag and don't use the broken chips, Lay's potato chips or classic Pringles are great choices

Instructions 

  • Melt chocolate in a double boiler or microwave until smooth.
  • Optional step: Mix in some finely chopped toffee bits.
  • Use a fork to dip each chip in this bowl of melted chocolate.
  • Tap the fork against the side of the bowl to remove excess chocolate.
  • Place each chip on a cookie tray, lined with parchment paper or wax paper.
  • Allow the chocolate to set and harden at room temperature.
  • Then, remove chips gently from wax paper and enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a covered box or container for up to 1 week at room temperature or in the fridge. 

Nutrition

Calories: 800kcal, Carbohydrates: 76g, Protein: 9g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 291mg, Potassium: 1135mg, Fiber: 9g, Sugar: 33g, Vitamin A: 65IU, Vitamin C: 11mg, Calcium: 66mg, Iron: 6mg
Course: Dessert
Cuisine: American
Calories: 800
Author: Abeer Rizvi

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