Chocolate Potato Chip Bark (Print View)

A sweet and salty treat with melted chocolate, crispy chips, and a sprinkle of flaky sea salt.

# What You'll Need:

→ Chocolate

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Chips

02 - 5 oz plain salted potato chips

→ Finish

03 - 1 tsp flaky sea salt

# How To Make It:

01 - Line a large baking sheet with parchment paper.
02 - Melt the chopped chocolate in a heatproof bowl over simmering water or in 30-second microwave bursts, stirring until smooth.
03 - Spread the plain salted potato chips evenly on the prepared baking sheet, slightly overlapping them.
04 - Pour the melted chocolate evenly over the potato chips, using a spatula to ensure full coverage.
05 - Sprinkle flaky sea salt over the warm chocolate layer.
06 - Refrigerate the baking sheet for about 30 minutes until the chocolate hardens.
07 - Once the chocolate is set, break the bark into pieces and serve.

# Expert Insights:

01 -
  • It takes less time than most people spend deciding what to watch on TV, but tastes like you put in serious effort.
  • The salty-sweet balance is so satisfying that even people who claim they dont like sweets end up sneaking seconds.
  • You only need three ingredients, and theres no baking involved—just melting, pouring, and waiting.
  • It looks impressive enough to give as a gift, but easy enough to make on a Tuesday night when you need something indulgent.
02 -
  • If you overheat the chocolate, it can seize into a grainy mess, so keep the heat low and stir constantly—patience pays off here.
  • Use chips straight from the bag, not stale ones from the back of the pantry, or the whole thing will taste like cardboard dipped in chocolate.
  • Dont skip the flaky salt—regular table salt doesnt give you that delicate crunch and burst of flavor.
03 -
  • Use a serrated knife to score the bark into squares before it fully sets if you want clean edges instead of rustic shards.
  • Taste your chips before you start—if theyre not salty enough, the bark will taste flat, so adjust the finishing salt accordingly.
  • Melt a little extra chocolate and keep it warm so you can patch any bare spots before chilling, because nobody likes a naked chip.
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