Save to Pinterest I was rifling through the pantry one Saturday afternoon, craving something sweet but too lazy to bake, when I spotted a bag of potato chips next to a bar of dark chocolate. The idea hit me instantly. I melted the chocolate, poured it over the chips, and within minutes I had something that tasted like a gourmet candy bar. My husband walked in, broke off a piece, and declared it genius.
The first time I brought this to a holiday party, I piled it on a white platter and people kept asking where I bought it. When I told them it was just chips and chocolate, they didnt believe me. One friend made it the next day and texted me a photo with three exclamation points. It became our running joke that this recipe was too easy to admit out loud.
Ingredients
- High quality dark or milk chocolate: Use a chocolate you would actually eat on its own, because that flavor will shine through. I prefer dark chocolate with around 60% cocoa for balance, but milk chocolate makes it sweeter and more nostalgic.
- Plain salted potato chips: The salt is essential, so skip the unsalted variety. I like the thin rippled kind because they hold the chocolate better, but any sturdy chip works.
- Flaky sea salt: This is the finishing touch that makes people think you know what youre doing. Regular table salt will disappear, but flaky salt gives you those beautiful visible crystals.
Instructions
- Prep your surface:
- Line a large baking sheet with parchment paper so the bark peels off cleanly later. I once skipped this step and had to chisel chocolate off the pan with a butter knife.
- Melt the chocolate:
- Use a double boiler or microwave in 30 second intervals, stirring between each burst. The key is low and slow so it stays glossy and smooth instead of grainy.
- Arrange the chips:
- Spread them in a single layer on the parchment, letting them overlap slightly. Dont worry about perfection, it will all get covered anyway.
- Pour and coat:
- Drizzle the melted chocolate evenly over the chips, then use a spatula to nudge it into any gaps. You want every chip at least partially covered.
- Add the salt:
- Sprinkle the flaky sea salt over the top while the chocolate is still wet. This is your moment to be generous.
- Chill until set:
- Slide the whole tray into the fridge for about 30 minutes. Once the chocolate is firm and cool to the touch, break it into jagged pieces with your hands.
Save to Pinterest My kids now request this for every birthday party instead of cake. They like breaking it apart themselves and hearing the snap of the chocolate against the crunch of the chips. Its become one of those recipes that feels like ours, even though I know a million people have made some version of it. That is the magic of simple food.
How to Make It Look Fancy
After the dark chocolate sets, I sometimes melt a little white or milk chocolate and drizzle it over the top in thin zigzags. It takes 60 seconds and makes it look like something from a bakery window. You can also sprinkle crushed pretzels, toffee bits, or even a pinch of smoked sea salt for a different vibe.
Storage and Shelf Life
I keep mine in an airtight container at room temperature, tucked in the back of the pantry so I dont eat it all in one sitting. It stays crisp for about four days, though the chips can start to soften if the air is humid. If you live somewhere hot, store it in the fridge and let it sit out for five minutes before serving.
Swaps and Tweaks
Kettle cooked chips add serious crunch and hold up even better under the chocolate. I have also used ridged chips, tortilla chips, and once even pita chips when that is all I had. Each one changes the texture slightly, but they all work.
- Try adding a handful of chopped nuts or coconut flakes before the chocolate sets.
- Swap in butterscotch or white chocolate if dark feels too intense.
- Use flavored chips like barbecue or sour cream for a wild sweet and savory experiment.
Save to Pinterest This is the kind of recipe that makes you feel clever without any real effort. It is proof that the best treats sometimes come from happy accidents in the pantry.
Common Recipe Questions
- → What type of chocolate works best?
High-quality dark or milk chocolate is ideal for a smooth melt and rich flavor.
- → Can I use other types of chips?
Kettle-cooked or ridged potato chips add extra crunch and hold the chocolate well.
- → How long should the chocolate set?
Chill the coated chips for about 30 minutes or until the chocolate is firm to the touch.
- → Is this treat suitable for vegetarians?
Yes, it contains no meat products and uses vegetarian-friendly ingredients.
- → How should I store the finished bark?
Keep it in an airtight container at room temperature for up to four days to retain crispness.