Chocolate-covered Potato Chips

Introduction: Chocolate-covered Potato Chips

About: I like to make things for the internets. I also sell a pretty cool calendar at supamoto.co. You'll like it.

Potato chips + chocolate + sea salt = awesome!

Just make a few of these chocolate-covered potato chips and I think you'll agree. The mix of the saltiness with the sugar and cocoa is great.

The general gist of the idea is right here in the title and the picture, but read on for the details.

Step 1: Ingredients

Ingredients:
  • Ridged potato chips
  • Dark chocolate
  • Coarse sea salt
Supplies
  • wax paper

Go for the stronger and thicker potato chips. These are lightly salted chips I got from Trader Joe's.

As for the chocolate, this is a matter of taste and I'd recommend trying a few different kinds. I've tried semisweet, dark chocolate (54%), and darker chocolate (72%) and found that tasters were split about which one they liked.

Step 2: Melting Chocolate

There are two options for melting the chocolate: double boiler or microwave.

I use the double boiler technique. Here you can see a pan on top of a pot that has a few cups of water in it. The water heats the air above it which heats up the pan. Keep heating the water and stirring the chocolate until it is almost melted and turn off the heat. The rest should melt with the residual heat.

For the microwave, here's the method canida told me. Toss the chocolate in a bowl and keep zapping it for 30 seconds at a time. Stir and check until it's all melted.

Step 3: Dip and Salt

  1. Clear out some space in the fridge and check to see how much room you have
  2. Lay out wax paper on top of a cookie sheet for the chips. Make sure that the wax paper will fit in the space in the fridge.
  3. Dip the chips into the chocolate and cover as much as you want. I like to cover them halfway so that there's a good chip handle to hold on to when you're eating them.
  4. Place chips onto the wax paper.
  5. Add 2-4 salt crystals to each chip, depending on how big it is
  6. Transfer wax paper with chips to the fridge with the cookie sheet. You can pull the cookie sheet out after they're transferred
  7. Chill until chocolate is nice and solid, about 30 minutes


Step 4: Enjoy!

I've just served these chips right away, but if you were going to hold on to them for a bit, I'd recommend keeping them chilled so the chocolate doesn't melt all over the place.

When eating them, I like to face the salt down so that it's the first thing that hits my tongue, followed right behind by the chocolate and the crunch of the chip.

Eat!

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    32 Discussions

    0
    MaddieJ3
    MaddieJ3

    4 years ago

    I just got a double boiler, I might have to use this recipe to break it in :)

    0
    dudes
    dudes

    Reply 6 years ago

    yeah but if you eat like a million!

    0
    droidman
    droidman

    Reply 10 years ago on Introduction

    :) im kidding, im goin to try this one. Looks surprisingly good

    0
    mary candy
    mary candy

    Reply 9 years ago on Step 2

    https://www.instructables.com/id/Mocha-CupCake/

    0
    rachelmaryb
    rachelmaryb

    9 years ago on Introduction

    My mum and I have been making these as a family tradition forever!

    0
    Hgiunta
    Hgiunta

    9 years ago on Introduction

    This is amazing! I love that this is on instructables! This just made my day.

    0
    MrKazekage
    MrKazekage

    9 years ago on Introduction

    lol when i saw these all i could say was "really?..." Because just yesterday my friend in Pennsylvania she talking about how her company makes these. I just told her it sounded nasty but she would tell me otherwise now i have a way of trying them instead of buying them from her lol thank you

    0
    345138
    345138

    9 years ago on Step 2

    That looks like the pot I have! Ikea?

    0
    fungus amungus
    fungus amungus

    Reply 9 years ago on Step 2

    I think it is. This is all our office gear.

    0
    345138
    345138

    Reply 9 years ago on Step 2

    Awesome.