Chocolate Covered Potato Chips
The perfect combination of sweet and salty. Potato chips that are dipped in chocolate make a great snack or gift.
- 24 oz package Chocolate Almond Bark
- 10.5 oz package Wavy Potato Chips
Melt almond bark according to package directions.
Dip half of potato chip in almond bark. Let cool on wax paper.
Store in air tight container. Recommended to store in the fridge or a cool place.
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.
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.
Calories: 422kcal | Carbohydrates: 47g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Sodium: 128mg | Potassium: 572mg | Fiber: 4g | Sugar: 29g | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg