Save I was skeptical the first time someone handed me a piece of chocolate-covered potato chip bark at a holiday party. Chocolate and chips? It sounded like a dare, not dessert. But one bite in, I understood—the crunch, the salt cutting through the sweetness, the way it melted and snapped at the same time. I went home that night and made my own batch before bed, standing at the counter in my socks, breaking off pieces straight from the pan.
The second time I made this, I brought it to a potluck and watched a group of coworkers hover around the plate like it was the last lifeboat. Someone asked if I tempered the chocolate. I hadnt—I just melted it, poured it, and chilled it. But nobody cared about technique when they were too busy crunching through another piece, salt crystals glinting under the kitchen light.
Ingredients
- 300 g high-quality dark or milk chocolate, chopped: This is where you want to spend a little extra, because cheap chocolate seizes up or tastes waxy. I usually go for something around 60% cacao if Im using dark, or a good creamy milk chocolate if Im feeling nostalgic.
- 150 g plain salted potato chips: Dont use the fancy kettle kind here unless you want extra crunch—regular ruffled or flat chips work beautifully and break into satisfying shards. Just make sure theyre salted, or the whole thing falls flat.
- 1 tsp flaky sea salt: This is the magic dust that makes people ask what your secret is. I keep a little dish of Maldon salt on my counter just for moments like this.
Instructions
- Prep your station:
- Line a large baking sheet with parchment paper so the bark peels off cleanly later. I learned this the hard way after scraping chocolate off a pan with a butter knife for twenty minutes.
- Melt the chocolate:
- Set a heatproof bowl over a pot of gently simmering water, making sure the bottom doesnt touch the water, and stir the chopped chocolate until its glossy and smooth. If youre impatient like me, use the microwave in 30-second bursts, stirring between each one so it doesnt scorch.
- Lay out the chips:
- Spread the potato chips across the prepared baking sheet in a messy, overlapping layer. Theyre going to break anyway, so dont stress about making it perfect.
- Pour and coat:
- Pour the melted chocolate over the chips, then use a spatula to nudge it into all the gaps. It should look like a rocky, golden landscape barely peeking through a chocolate blanket.
- Finish with salt:
- While the chocolate is still warm and shiny, sprinkle the flaky sea salt over the top like youre seasoning a steak. This is not the time to be shy.
- Chill and set:
- Slide the whole sheet into the refrigerator and let it firm up for about 30 minutes. Once its solid, break it into jagged pieces with your hands—no knife needed.
Save I once made a double batch of this for a bake sale and it sold out in under ten minutes. A kid came back three times asking if there was more, and his mom finally bought him a whole bag of potato chips and a chocolate bar, joking that Id started something. I still think about that when I need a reminder that the simplest things often hit the hardest.
Choosing Your Chocolate
Dark chocolate gives you that grown-up bitterness that plays beautifully against the salt, but milk chocolate is where I go when I want something that feels like a hug. Ive even mixed both—half dark, half milk—and poured them in swirls for a marbled effect that makes people think I went to pastry school. I didnt, but Ill take the compliment.
Chip Selection Matters
Ruffled chips hold onto the chocolate better and give you more texture, while flat chips shatter into delicate, lacy pieces. Kettle-cooked chips add serious crunch but can be almost too sturdy—like biting into a chocolate-covered roof tile. I usually go for the middle ground: classic Ruffles or Lays, nothing fancy, just solid and salty.
Storage and Gifting
This bark keeps at room temperature for up to four days in an airtight container, tucked between layers of parchment so the pieces dont stick together. I like to pack it in clear cellophane bags tied with twine when I give it away—it looks homemade without trying too hard. Just dont leave it in a hot car, or youll end up with a chocolate puddle dotted with sad, soggy chips.
- If youre feeling fancy, drizzle melted white chocolate over the top in thin zigzags after the dark chocolate sets.
- Try sprinkling crushed pretzels or toffee bits into the mix for extra crunch and sweetness.
- Make it ahead and keep it in the fridge if your kitchen runs warm, just let it sit out for a few minutes before serving so it doesnt crack your teeth.
Save This is the kind of recipe that makes you feel like a magician with almost no effort. Keep a batch in the fridge and youll always have something to offer when people drop by, or when you just need a little salt and sweetness to get through the afternoon.
Recipe FAQs
- → What chocolate works best for this treat?
High-quality dark or milk chocolate that melts smoothly offers the best flavor and texture balance.
- → Can I use flavored potato chips?
Yes, kettle-cooked or ridged chips add extra crunch and interesting flavor contrast.
- → How should I melt the chocolate evenly?
Using a double boiler or short microwave bursts with frequent stirring helps achieve a smooth melt without burning.
- → What is the purpose of sprinkling flaky sea salt?
Sea salt enhances the sweet and salty contrast, highlighting both the chocolate and chips.
- → How long should the bark chill before serving?
Allow about 30 minutes in the refrigerator for the chocolate to fully set and harden properly.