Chocolate Covered Potato Chips

Chocolate Covered Chips | snack recipes | hors d'oeurves recipes |

It’s mid-May! That means (in addition to the fact that the year is SPEEDING by), I’ll be at my first blogger’s conference this weekend! I’ll be all over Facebook / Instagram / Twitter / Pinterest, showing off what I’m learning, the fabulous food we’ll be eating (oh man, why did it not occur to me sooner that food blogger conferences would have really great food?), and a brand I’ll be working with! (I’m legit, guys, look!) Next week I’ll be telling you ALL about it.

Chocolate (Covered Potato) Chips

This is a three-ingredient recipe, so you think it developing it would be easy. Nope. This took me THREE tries.

Attempt 1: Buy kettle chips. Feel smart because they’ll be strong enough to hold up to the chocolate. Be sad when they clearly don’t and the chocolate becomes littered with chip shards. Also, somehow voodoo the chocolate so it’s super thick. Throw sad attempts away; eat remaining kettle chips.

Attempt 2: Buy Ruffles. Feel really smart. Thin chocolate with coconut oil. Wait two days for coconut-oil-chocolate to set. Throw away slightly liquidy chips. Eat remaining Ruffles.

Attempt 3: Buy Ruffles and shortening. Feel trepidatious. Melt chocolate with excruciating slowness. Swirl in shortening with one hand and fend invading husband off chips with the other. Dip chips. Gloat. Graciously allow husband to eat product. Eat remaining Ruffles.

A Note on Shortening

Now, I’ve never liked usual shortening (Crisco) because I grew up right when shortening was bad! for! you! But recently I discovered slightly healthier versions, made out of coconut or red palm oils (not yet at my favorite grocery chain, but I found two brands at the local health food store). As far as I can tell, it works exactly like the old stuff.

A few tips:

  • To melt chocolate in the microwave, use a microwave-safe bowl (obviously). Nuke at 50% power, in 30-second intervals, and stir well in between with a silicone spatula. Chocolate in the microwave melts from the bottom, so you can’t be guided by what the top looks like.
  • When the chocolate is mostly but not completely melted, take it out and stir relentlessly for a minute or so. The last few lumps will magically disappear.
  • Choose potato chips that don’t have cracks down the middle. Losing half a chip to the chocolate is sad.
  • Reheat the chocolate as necessary, 15 seconds at a time.
  • Take your time! They’ll look prettier and you’ll get less chocolate on yourself (and the counter, and your clothes, and your significant other) if you don’t rush.
  • Experiment to see what look you like. My favorite was holding the chips so that the ruffled lines met the chocolate at a right angle, 2/3 of the way up the chip. I also liked the look of the fully dipped ones, but those require a bit more commitment in terms of how much chocolate you’re willing to get on yourself.

Recipe adapted from Spoon Fork Bacon.



  • 8 ounces semisweet chocolate
  • 1 tablespoon shortening
  • 2 ounces wavy potato chips
  • Optional: Flaky sea salt


  1. Spread wax paper on baking sheet. (you may need two).
  2. Melt chocolate in the microwave in 30-second intervals, stirring well between. Stir in shortening until combined.
  3. Using fingers, dip each chip about 2/3 of the way into the chocolate and place on wax paper. Wait a few minutes and sprinkle a little flaky sea salt on top, if desired.
  4. Allow chocolate to solidify, about 2 hours at room temperature or 10 minutes in the fridge. Eat as soon as possible or store in an airtight container.

The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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