Chocolate Covered Potato Chips
Crispy wavy potato chips dipped in melted chocolate almond bark for a sweet-and-salty snack or party treat.
Servings: 12 servings
Ingredients
Ingredients
- 24 ozpackage Chocolate Almond Bark
- 10.5 ozpackage Wavy Potato Chips
Instructions
Instructions
- Line a baking sheet with wax paper and open the 24 oz package Chocolate Almond Bark and the 10.5 oz package Wavy Potato Chips.
- Melt the Chocolate Almond Bark according to the package directions until smooth (use a microwave-safe bowl or a double boiler per the package instructions).
- Working in small batches, hold one wavy potato chip by an edge and dip about half of the chip into the melted almond bark, letting excess drip back into the bowl.
- Place each dipped chip chocolate-side down on the prepared wax paper in a single layer. Repeat until chips or chocolate are used up; reheat the almond bark per package directions if it begins to thicken.
- Let the chocolate set: leave at room temperature until firm or refrigerate for faster setting (about 10–20 minutes).
- Once the chocolate is fully set, store the chips in an airtight container and keep in the refrigerator or another cool place.
Equipment
- Baking Sheet
- Wax paper
- Microwave-safe Bowl
- Double Boiler
Notes
Tips
BEST CHOCOLATE AND CHIPS TO USE
Sturdy wavy potato chips work best for this recipe. The chips’ ridges give the chocolate something to cling to, and they’re sturdy enough for dipping.
For the chocolate, use chocolate almond bark. It melts like a dream and makes it really easy to dip the chips!
CAN YOU USE CHOCOLATE CHIPS INSTEAD?
I don’t recommend using chocolate chips because they are thicker when you melt them. They have stabilizers that help them keep their shape when baked, so they aren’t great for dipping things. Chocolate almond bark will have a nice dippable consistency.
STORAGE TIPS
Store them in an airtight container in a cool, dry place or the refrigerator. If it’s too warm, the chocolate will soften and melt.
They will keep in the refrigerator or other cool, dry place for up to five days! It’s best to store them in a container and separate the layers with wax paper. That way, the chips won’t stick to each other.
BEST CHOCOLATE AND CHIPS TO USE
Sturdy wavy potato chips work best for this recipe. The chips’ ridges give the chocolate something to cling to, and they’re sturdy enough for dipping.
For the chocolate, use chocolate almond bark. It melts like a dream and makes it really easy to dip the chips!
CAN YOU USE CHOCOLATE CHIPS INSTEAD?
I don’t recommend using chocolate chips because they are thicker when you melt them. They have stabilizers that help them keep their shape when baked, so they aren’t great for dipping things. Chocolate almond bark will have a nice dippable consistency.
STORAGE TIPS
Store them in an airtight container in a cool, dry place or the refrigerator. If it’s too warm, the chocolate will soften and melt.
They will keep in the refrigerator or other cool, dry place for up to five days! It’s best to store them in a container and separate the layers with wax paper. That way, the chips won’t stick to each other.