How to make Chocolate Covered Potato Chips

Ingredients

• 2 cups Wavy Potato Chips (store‑bought wavy or ridged chips such as Ruffles; keep whole for easier dipping)
• 100 g Milk Chocolate (break into small chunks for even melting; any good melting chocolate works)
• 50 g White Chocolate (optional; used for decorative drizzle)
• 2 tbsp Chopped Nuts or Sprinkles (optional toppings added before chocolate sets)

Instructions

1. Prepare Workstation

   Line the baking sheet with parchment paper or foil, break the chocolate into small pieces, and gather all equipment.

   Time: PT5M

2. Melt Chocolate (Double Boiler)

   Fill the saucepan with a few inches of water and bring to a gentle simmer. Place the heat‑proof bowl over the pot, ensuring the bottom does not touch the water. Add half the chocolate pieces, stir occasionally, then gradually add the remaining chocolate until fully melted and smooth.

   Time: PT5M

3. Dip the Chips

   Using tongs, grasp a chip by the edge and dip it into the melted chocolate, allowing excess to drip off. Place the coated chip onto the prepared sheet. Repeat until all chips are coated, working quickly before the chocolate thickens.

   Time: PT10M

4. Add Optional Drizzle and Toppings

   If using white chocolate, melt it separately (microwave in 20‑second bursts, stirring between bursts). Drizzle over the coated chips with a spoon or piping bag. Sprinkle nuts or sprinkles while the chocolate is still soft.

   Time: PT5M

5. Set and Cool

   Allow the chocolate‑covered chips to sit at room temperature until the chocolate hardens, about 10‑15 minutes. For faster setting, place the sheet in the refrigerator for 5 minutes, but avoid longer refrigeration to prevent sogginess.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g