I feel like the holiday season could also be renamed cookie-and-candy-making season, because it seems like everyone and their mother is making candy or cookies to give as gifts to people. And I’m okay with that. I’ mean, if I’m going to enjoy winter, I’m going to enjoy it with a hot cup of coffee and some cookies or these Chocolate Sea Salt Potato Chips.
Wait… did I say potato chips? Dipped in chocolate? Yep, you heard me (or read me, I suppose).
My husband and I once bought a container of gourmet potato chips dipped in chocolate from Costco, and they were amazing. So we bought them again. But when we went to buy them a third time, Costco had stopped selling them, and they were so expensive everywhere else. But I was pretty sure that it would be very simple to make my own.
I was so right. This recipe is so simple and so easy, but it creates something so delicious and elegant. These Chocolate Sea Salt Covered Potato Chips and this Potato Chip Bark will elevate your gift giving to the next level. I actually made these as a birthday gift for my husband, and he thought it was a wonderful gift.
SO. Let me show you how easy these are.
Sea Salt Chocolate Covered Potato Chips – the Ingredients
You’ll need a whopping three ingredients for this:
- course sea salt: you want the bigger granules, so you can see them when you sprinkle them on the chips
- chocolate chips or chocolate almond bark: either one will work; I used almond bark because it hardens faster.
- ridged potato chips: make sure you choose a brand that is not too greasy
Sea Salt Chocolate Covered Potato Chips – the Recipe
You want everything to be ready to go, so you basically have an assembly line, because the chocolate cools and hardens quickly. So first, sort through your potato chips and remove all the pieces that are too tiny or too broken to use. The chips don’t have to be full chips – broken will work just fine – but they’ve got to be big enough to dip half of it. Set aside the broken and small pieces.
Line a large baking sheet with foil or wax paper, so you’ve got somewhere to set your chips as you dip them.
Melt a 1 pound block of chocolate almond bark or a bag (1 3/4 c.) of chocolate chips in the microwave. Heat in 30 second increments, stirring in between, until chocolate is melted and smooth. Here’s a recipe on how to temper chocolate if you want more details on this process or don’t want to use a microwave.
Now for the dipping process:
- Take a potato chip and dip it straight into the bowl of chocolate halfway.
- Lay the chip on your baking sheet and sprinkle with sea salt. (I dipped 3 and then sprinkled 3; they were still wet enough to do that).
- Dip the rest of your chips.
- Let set (you can also put the baking sheet in the refrigerator or freezer to set more quickly).
But what are you going to do with all the broken and small chip pieces? You’re going to make Sea Salt Chocolate Potato Chip Bark, obviously!
Using the Leftovers to Make Sea Salt Chocolate Potato Chip Bark
Depending on how much chocolate you have leftover, you may be able to use it, or you may need to heat up some more. It also depends on how much bark you’d like to end up with. If you’d like to cover a whole cookie sheet, you’re going to want to heat up another pound of almond bark or bag of chocolate.
Throw all the broken and small pieces of chips in the potato chip bag. Fold the top of the bag over and then use your hands to crush the chips into small-ish pieces. You don’t want them teeny-tiny because you still want some crunch to the bark.
Once your chips are crushed, set aside about 1/4 cup of the crushed chips to sprinkle on top. Stir the rest of the chips into the chocolate.
Pour the chocolate onto a cookie sheet lined with foil. Use the back of a spoon to spread to cover the baking sheet. Sprinkle sea salt and the remaining 1/4 cup of crushed chips over the top. Let bark set; I recommend putting it in the refrigerator to make sure you get a hard set.
Once it is set, use your hands to break it up into bits.
Storing and Gifting the Potato Chips and Bark
I recommend making this relatively close to when you’re planning to serve them or gift them. Otherwise your chips may end up stale and not very crunchy.
We stored this on our counter in a container, and the chips stayed crunchy for about a week. I don’t recommend freezing them, because I’d worry that they chips would get mushy.
To gift them: line a cute box or bag with brown parchment paper. Add chips to packaging – done! Or just place a few on each of your cookie plates if you’re gifting multiple kinds of treats!
Make sure you save a few for yourself – and they make a fun stocking stuffer too!
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