Potato Chip Clusters

36 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Potato Chip Clusters are a salty candy clusters made with melted white chocolate, crunchy potato chips, and walnuts. The perfect savory sweet party snack!

If you’ve made my Chocolate Covered Potato Chips or Mixed Nut Clusters, you know the absolutely delicious combination of sweet and salty flavors. We love easy Candy Recipes that only need a few ingredients, a microwave and a baking sheet.

Potato Chip Clusters


The holidays are officially over for the year but that doesn’t mean our pantry is out of yummy ingredients that can come together quickly for a sweet and savory snack. These salty candy clusters are an easy to make no-bake treat that you (or the kids) can whip up in minutes.

Potato Chip Clusters are a great way to use up any extra bags of chips that didn’t quite make it to the snack table this past holiday season. Or grab a bag to make them for your Super Bowl Party. They are an easy recipe that everyone will love.

The best part is you can use any kind of potato chip you want, from Ruffles to Pringles. And if you only have a half a bag of Ruffles ridges left but you also have regular potato chips why not use both? This will give your Chocolate Potato Chip Clusters different levels of crisp that are still super tasty!

While I haven’t personally been brave enough to try them with other flavors of potato chips (like BBQ or Ranch), something tells me the extra salty flavors with the melted chocolate would be a winning combination. If you try it out, let me know!

These crunchy candies taste great with all kinds of candies or offbeat ingredients mixed in. From peanut butter to chopped nuts. We have a few variations below to get you inspired, but feel free to add in your favorite candy or chocolate bars, toffee pieces, etc. 

We love to make these all year-round, they are just so easy. I’ve used them as sweet snacks for Easter, BBQs, and game day parties. I’ve also given them as gifts in the past for holiday baskets. So versatile and couldn’t have a simpler list of ingredients I always have on hand.



  • Prepare your pan: Cover your baking sheet with parchment paper (this will keep your candies from sticking)
  • Melt your Chocolate: To keep your chocolate from seizing (overcooking), microwave in short bursts and stir each time.
  • Combine everything: Gently mix your chips and walnuts into your melted chocolate.
  • Scoop your clusters: Use an ice cream scoop or two big spoons to keep your hands clean.
  • Cool down: Chill in the freezer for faster setting time.

Potato Chip Clusters on Tray


  • Nuts: Instead of walnuts, substitute other favorites like pecans, crushed peanuts or slivered almonds. For a fancier treat, add some crunchy, cream pistachios,
  • Dried Fruit: The salty flavor and sweet chocolate would pair great dried fruits like cranberries, apricots, or blueberries.
  • Chocolate: Swap out the white chocolate for semisweet chocolate or dark chocolate. Try a decorative drizzle of dark chocolate over the white clusters to make pretty holiday snacks or gifts.
  • Candy: Use up leftover candies and baking ingredients like toffee pieces, Marshmallows, Caramels, or peanut butter chips to add more sweet flavors to your salty candy clusters.
  • Easter: Make these cute Easter treats by mixing in some pastel M&Ms. Use them as homemade Easter Basket candy or serve as a tea party treat. 

Potato Chip Candy Clusters

Did you know that you can store potato chips in the freezer? 

Yup! Potato chips easily store in the freezer, which makes these salty candy clusters a perfect way to use up crushed chip pieces left in the bottom of the bag or the chip bowl throughout the year. Just store the crushed pieces in a freezer safe bag and then when you have enough, whip up a batch of these easy Potato Chip Clusters!



  • Serve: These candy clusters will stay good at room temperature for a week if covered.
  • Store: Keep your Potato Chip Clusters fresh longer by storing in the refrigerator for up to 2 weeks.
  • Freeze: These can be frozen in a sealed container for up to 3 months.

Potato Chip Clusters on tray

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Potato Chip Clusters

Potato Chip Clusters are a salty candy clusters made with melted white chocolate, crunchy potato chips, and walnuts. The perfect savory sweet party snack!
Yield 36 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 ounces white chocolate
  • 3/4 cup walnuts , chopped
  • 4 cups ridged potato chips , crushed


  • Prepare a baking sheet lined with parchment paper.
  • Microwave chocolate in 30 second increments and stir between each time until fully melted.
  • Add the walnuts and chips, folding them in gently until well combined.
  • Use a 2 tablespoon scoop measure and scoop them onto a baking sheet.
  • Let clusters completely harden before eating (you can place them in the refrigerator for 10 minutes or let them cool at room temperature for 1 hour).


Calories: 118kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 193mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

White Chocolate Potato Chip Nut Clusters collage

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

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  1. These sound fantastic! For the chips, is it 3 cups of crushed pieces, or 3 cups whole chips crushed into pieces? I imagine the latter is a lot less chips than the former, and probably not enough?

    1. I use the leftover crushed pieces in my chip bag to make these clusters! 3 cups of crushed pieces 🙂

  2. How fun & tasty are these!? Love the sweet & salty combo. White chocolate is delicious with everything, even potato chips!