Chocolate Covered Potato Chips
Author: adapted from Natalie Haughton
Prep time: 15 mins
Total time: 15 mins
  • 2 cups semisweet chocolate chips
  • 1 tablespoon vegetable oil
  • 1 bag Ruffles™ potato chips
  1. Line the bottom of a large baking sheet with aluminum foil and set aside.
  2. Melt the chocolate chips and vegetable oil together, either in the microwave or on top of the stove.
  3. Using a pair of tongues, dip potato chips, one at a time, into the chocolate. Let excess chocolate drip off and transfer to the lined baking sheet. Repeat this process until the chocolate mixture is too shallow to dip any more chips into.
  4. Crumble many potato chips together over the bowl of chocolate and stir the mixture until the chip crumbs are covered with chocolate. Use a spoon to make mounds of the chocolate covered crumbs and place them onto the baking sheet.
  5. Freeze until set and serve. Chocolate covered potato chips keep beautifully in the fridge or freezer, if they are ever around long enough.
  6. Betsy’s Tidbits:
  7. The beauty of the individual chocolate covered chip is quite remarkable, but do not discount the chocolate covered mounds. Their crunchiness teases all the same senses as the lovely chip, but with more punch to the bite, as you have to work harder for it.
  8. I have experimented with other potato chips and the others do not hold up nearly as well with the chocolate as Ruffles™ Potato Chips.
  9. The type of chocolate chip to use is a personal choice. Play with it and discover which chip is your favorite to use.
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