Chocolate-Covered Potato Chips

Chocolate-Covered Potato Chips
Elizabeth LaBau
Prep: 20 mins
Cook: 3 mins
Total: 23 mins
Servings: 16 servings
Yield: 10 cups
Nutrition Facts (per serving)
354 Calories
22g Fat
42g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 354
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 43%
Cholesterol 0mg 0%
Sodium 153mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Total Sugars 23g
Protein 4g
Vitamin C 6mg 30%
Calcium 20mg 2%
Iron 2mg 9%
Potassium 492mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fan of sweet and salty flavors together, you'll love these Chocolate-Covered Potato Chips!

Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that's smooth yet crunchy, sweet yet salty, and undeniably delicious. These chips look cool, with one side covered in glossy chocolate and the other side left plain. However, if you want even more chocolate, you can use a fork or dipping tools to dunk the entire chip in chocolate. 

The easiest way to make these chips is by simply melting chocolate. However, melted chocolate has a tendency to get dull, streaky, and soft at room temperature. If you want the chocolate to remain shiny and hard at room temperature, either use chocolate candy coating or consider tempering the chocolate instead. 


  • 24 ounces semisweet chocolate chips, chocolate, chopped, or chocolate candy coating

  • 1 (16-ounce) bag ridged potato chips, such as Ruffles

Steps to Make It

  1. Prepare a baking sheet by lining it with waxed paper or parchment paper and set aside for now.

  2. Place the chocolate in a large microwave-safe bowl and microwave it in 45-second intervals until melted, stirring frequently to prevent overheating.

  3. Hold a chip by one end and dip it halfway into the chocolate. Let the chocolate drip back into the bowl, tapping it against the edge several times to remove excess chocolate. Place the dipped chip onto the baking sheet, then repeat until all of the chips are dipped in chocolate.

  4. Refrigerate the chips for 15 minutes to set the chocolate, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.

Alternatives: Try dipping the chips in white chocolate or sprinkling the still-wet chocolate with crushed nuts, coconut, sprinkles, or chopped dried fruit.

If you like this recipe, you might also like to try Potato Chip Clusters.