Save to Pinterest I wasn't trying to impress anyone the afternoon I dumped melted chocolate over a handful of potato chips. My pantry was nearly bare, I had a craving I couldn't name, and those two ingredients were all I had. What came out of the fridge half an hour later stopped me mid-bite. The shatter of chocolate against the crunch of salt was so unexpectedly perfect I made it again the next day, this time for a friend who laughed at the idea and then went quiet after the first piece.
The first time I brought this to a potluck, I tucked it behind the cookies and brownies, unsure if anyone would take it seriously. By the end of the night, the plate was empty and two people had texted me for the recipe. One of them still makes it every holiday, swearing it's the only dessert her kids actually share. I think about that plate sometimes, how something so simple can become someone else's tradition without you even knowing.
Ingredients
- High-quality dark or milk chocolate (300 g): This is the foundation, so use chocolate you'd enjoy eating on its own; cheap chocolate seizes easily and tastes waxy once set.
- Plain salted potato chips (150 g): The salt and crunch are everything here, avoid flavored varieties unless you want competing tastes, and don't crush them before assembling.
- Flaky sea salt (1 tsp): The finishing touch that amplifies the sweet-salty contrast; regular table salt will dissolve and disappear, so stick with flaky.
Instructions
- Prep Your Surface:
- Line a large baking sheet with parchment paper, smoothing out any wrinkles so the chocolate sets evenly. This step takes ten seconds but saves you from scraping hardened chocolate off metal later.
- Melt the Chocolate:
- Chop the chocolate into even pieces and melt it gently, either over simmering water or in careful microwave bursts, stirring after each interval. Overheating will make it grainy and dull, so stop as soon as it's just smooth.
- Layer the Chips:
- Spread the potato chips across the parchment in a single layer, overlapping them slightly like shingles on a roof. Don't worry about perfection; the uneven edges add character once the chocolate hardens.
- Pour and Spread:
- Pour the melted chocolate over the chips and use a spatula to nudge it into any gaps, but don't press down or you'll crush them. The goal is coverage, not compression.
- Finish with Salt:
- While the chocolate is still glossy and warm, sprinkle the flaky sea salt evenly across the top. This is your last chance to add texture and flavor, so don't skip it.
- Chill Until Set:
- Slide the baking sheet into the refrigerator and let it sit undisturbed for about 30 minutes. Once the chocolate is firm to the touch, break it into jagged pieces with your hands.
Save to Pinterest There's a moment right after you break the first piece when the chocolate cracks cleanly and the chip stays whole underneath, and you realize you've made something that feels both careless and careful at once. I've given this as a gift, served it after dinner, eaten it standing at the counter at midnight. It never feels fancy, but it always feels right.
Choosing Your Chocolate
Dark chocolate brings a bitter edge that plays beautifully against the salt, while milk chocolate leans sweeter and softer, almost nostalgic. I've tried both and can't pick a favorite; it depends entirely on whether I want something bold or comforting. If you're feeling adventurous, use half dark and half milk, melting them separately and drizzling one over the other after the first layer sets.
Chip Selection Matters
Thin, crispy chips shatter easily and blend into the chocolate, while thick kettle-cooked varieties hold their shape and give you serious crunch. I usually reach for ridged chips because the grooves catch extra chocolate, but I've also made this with plain Lay's when that's all I had, and it was still gone by morning. Just make sure they're salted; unsalted chips leave the bark tasting flat and one-dimensional.
Storing and Serving
This bark keeps well in an airtight container at room temperature for up to four days, though I've never had it last that long. The chocolate may bloom slightly if it gets too warm, developing a whitish haze that doesn't affect the taste but looks less pristine. If you're making it ahead for a party, store it in a cool spot and break it into pieces just before serving so the edges stay sharp.
- For a fancier look, drizzle melted white chocolate over the top in thin lines after the dark chocolate sets.
- Try using pretzel pieces or crushed crackers instead of chips for a different kind of salt and crunch.
- Wrap individual pieces in wax paper and tie them with string for simple, impressive gifts.
Save to Pinterest Some recipes ask for precision and patience, but this one just asks you to trust that simple things can surprise you. Make it once and you'll understand why I keep chocolate and chips stocked year-round.
Common Recipe Questions
- → What type of chocolate works best?
High-quality dark or milk chocolate melts smoothly and provides rich flavor. Choose based on your preference for sweetness or intensity.
- → Can I use different potato chips?
Yes, kettle-cooked or ridged chips add extra crunch and texture, enhancing the overall experience.
- → How long should the bark chill?
Refrigerate for about 30 minutes or until the chocolate is fully set to achieve the perfect snap.
- → Is it possible to add extra toppings?
Absolutely, drizzling white or milk chocolate after the dark chocolate sets adds flavor depth and visual appeal.
- → How should this treat be stored?
Keep in an airtight container at room temperature for up to four days to maintain crispness and freshness.