Search thousands of recipes reviewed by home cooks like you.

Chocolate Covered Potato Chips

Chocolate Covered Potato Chips

  • Prep

    30 m
  • Ready In

    30 m
JAZZYTINA

JAZZYTINA

Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
  2. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
  3. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Luke
151

Luke

12/22/2007

I love this recipe, although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips, with 1/4 block of para wax. The was does make the choc. not so thick, and it also helps keep them fresh/crunchy for a longer period of time!

Dragenflie
134

Dragenflie

9/12/2007

Good taste, but a bit frustrating, the chips tend to break apart easily if you don't use the larger thicker ones. My variation/remedy was to spread the chips on wax paper and then drizzle chocolate over the tops. Easier and less irritating.

PONTIACGIRL71
78

PONTIACGIRL71

4/5/2005

I really liked the idea around this recipe - I've always loved chocolate and chips so this was a perfect union in my eyes! The only change I made was adding a little parawax to the chocolate so it wasn't so thick - it was easier to work with this way.

Similar recipes

ADVERTISEMENT