Chocolate Covered Potato Chips

by Sabrina Snyder

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Chocolate Covered Potato Chips are an easy 10 minute snack that’s crunchy, salty, sweet and chocolate-y in one bite with just 2 ingredients!

So I’ve made Chocolate Covered Pretzels for a lot of different family parties and gatherings, and I wanted to make something with a similar amount crunch and creaminess. Chocolate Covered Potato Chips are the perfect blend of sweet and salty, and they have just the right amount of crunch to make them absolutely addicting. I’m a huge fan, and I recently added them to my Dessert Recipe Page, which has a ton of other tasty treats that you should check out when you need some ideas. 

Chocolate Covered Potato Chips

CHOCOLATE COVERED CHIPS 

Gourmet Chocolate Covered Potato Chips are the incredibly, shareable dessert appetizer that you didn’t know you needed in your life. They check pretty much every box for me: they’re crunchy, they’re chocolatey, they’re perfectly crisp, and they’re one of the easiest desserts I’ve ever made.

I served these at Thanksgiving dinner last year after we’d cleared all of our plates, and they were a great way to end the night because they’re surprisingly light. After eating all of the rich, filling food, it was wonderful to have something a little bit lighter with a ton of flavor.

If you love playing games after dinner, these are great to have out on the table for everyone to munch on as they start craving something sweet. Plus, if no one can manage another bite, you can seal them up and enjoy them for another few days. 

MORE CHOCOLATE DIPPED DESSERTS:

HOW TO MAKE CHOCOLATE COVERED POTATO CHIPS

  • Microwave chocolate in 30 second increments and stir between each time until fully melted.
  • Dip each chip almost all the way in, then tap gently to remove excess chocolate.
  • Allow to cool and dry on a baking sheet lined with parchment paper.

Dipped Potato Chips in Chocolate

VARIATIONS ON CHOCOLATE COVERED CHIPS

  • Chocolate: You aren’t just limited to using semi sweet chocolate. I really like using white chocolate, but you can also choose dark chocolate or milk chocolate. If you want to be extra fancy, try my recipe for Homemade Chocolate Ganache. Make sure you don’t layer the chocolate on too thickly though, or the weight can make the chip break once it’s dry. 
  • Toppings: You can really customize these chips to fit your personal tastes. I personally love dusting the tops of the Chocolate Covered Chips with a little sea salt, or a drizzle of peanut butter or caramel. You can make really beautiful patterns with these toppings, so if you’re planning to serve Chocolate Covered Potato Chips for a holiday party you can make them look fancy.

EASY CHRISTMAS CANDY RECIPES

WHAT KIND OF CHIPS TO USE: 

 The kind of chip you use can really alter the whole presentation, which means you can experiment with all sorts of variations. I used Ruffles for the photo, but one of my other favorites to use are kettle chips or even baked chips.

When I tried this recipe with baked chips, I did end up sprinkling sea salt over the top to still get that nice mixture of salty and sweet. Otherwise, the flavor of the chip can get overpowered by the chocolate, and the play between the two main tastes is what makes the chip so delicious. 

Just be sure you’re not using a flavor that has too much seasoning dusted on as it will mix into the melted chocolate and cause it to become grainy as you continue to dip chips into the chocolate.

Chocolate Dipped Potato Chips

CHOCOLATE COVERED CHIPS FAQS

  • Who invented chocolate covered potato chips? In 1885, “Chippers” were served in North Dakota at Wildman’s Candy. There are a few other companies claim to have invented them, but the actual origins aren’t known. 
  • How to keep chocolate covered potato chips fresh? Keep them in the fridge in an airtight container. Make sure to keep any excess moisture out. 
  • Are chocolate covered potato chips gluten free? Yes, as long as the chips you select are specifically marked “gluten free.”

HOW LONG ARE CHOCOLATE COVERED CHIPS GOOD?

  • Serve: You can easily store your Chocolate Covered Chips for up to 5 days at room temperature. You need to keep them in an airtight container, and you can also keep them on a layer of wax paper to keep them from sticking to things if they melt a little. 
  • Store: Chocolate Covered Chips are good in the fridge for up to 5 days in an airtight container. Always make sure to let them cool down to room temperature completely before storing them. 
  • Freeze: I don’t recommend freezing these unless you plan to consume them frozen and they are fully dipped. The thawing process will cause the chips to become soggy.

Bite from Chocolate Dipped Potato Chip

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Dinner, then Dessert

Chocolate Covered Potato Chips

Chocolate Covered Potato Chips are great for snacking on after a filling holiday dinner, and you can make them with ordinary potato chips and some melted chocolate.
Yield 24 Servings
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Snack
Cuisine American
Author Sabrina Snyder
Chocolate Dipped Potato Ruffles Chips
PrintRate

Ingredients
 

Instructions

  • Microwave chocolate in 30 second increments and stir between each time until fully melted.
  • Dip each chip almost all the way in, then tap gently to remove excess chocolate.
  • Allow to cool and dry on a baking sheet lined with parchment paper.

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 371mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
Keyword: Chocolate Covered Potato Chips

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Collage of photos of Chocolate Covered Potato Chips

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Yum…my favorite foods…chocolate and potato chips! I was excited to find a recipe how to make them myself. Great for Christmas to add to cookie platter. When done I decided to refrigerate them for awhile to harden the chocolate before storing them. As always, I know Sabrina’s recipes are the best.

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