Chocolate-Covered Potato Chips
I fully admit that for years and years and years, the mere thought of chocolate-covered potato chips sounded absolutely disgusting to me. While I love the sweet and salty combination of chocolate-covered pretzels (one of my biggest weaknesses), I just couldn’t see how chocolate and potato chips would taste good. Then, a couple of years ago, my Chief Culinary Consultant and I took a little road trip and went on a factory tour at Utz.
After the tour, we ransacked the factory tour and bought a ton of goodies. One of the things my CCC threw into our cart was a box of chocolate-covered potato chips. I still didn’t think I’d like them, but on the drive back home later that night, I was hungry, wanting a snack, and those chocolate-covered potato chips were the easiest thing to reach in the car. So, I tried one. Hmm, not bad. Then, I ate another one… and another… and another… and, well, they totally changed my mind when it came to chocolate-covered potato chips. As it turns out, sweet and salty are ALWAYS a good thing.
This year, I decided to add homemade chocolate-covered potato chips to my baking list, and they’ve been a big hit everywhere I’ve taken them. It seems that most everyone is a big fan of the sweet and salty combo! This is a super easy recipe to make and you can switch it up however you’d like. I prefer using the thick ridged potato chips since they hold up well to the coating of chocolate, but you could certainly use your favorite chips. Likewise with the chocolate – I like milk chocolate for the sweetness, but you could just as easily use semisweet or dark chocolate if you prefer.
If you’re like me and had been on the fence about chocolate-covered potato chips, but love sweet and salty treats, make a quick batch of these and I promise you’ll be sold!
One year ago: Italian Sesame Seed Cookies (Giuggiulena)
Three years ago: Breakfast Sausage, Egg and Cheese Casserole
Four years ago: Date, Coconut & Walnut Truffles
A totally surprising sweet and salty treat.
Line two baking sheets with parchment paper; set aside.
In a medium heatproof bowl set over a small saucepan of barely simmering water, combine the chocolate chips and vegetable shortening, stirring occasionally, until completely melted and smooth.
Drop a few potato chips at a time into the bowl and, using two forks, flip the potato chips over so they are completely coated in chocolate. Lift out of the chocolate, allowing any excess to drip back into the bowl, and place on the lined baking sheets. Repeat until you have used up all of the potato chips and/or chocolate. Allow to set at room temperature until the chocolate is firm, about 2 hours.
Note: You can scale this recipe up or down to make as many chocolate-covered potato chips as you'd like! Nutritional values are based on one serving
Saturated fat: 9g
Vitamin A: 125%
Vitamin C: 2.3%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!