Chocolate Potato Chip Bark (Print Version)

A sweet and salty snack combining melted chocolate, crispy chips, and a touch of sea salt.

# What You’ll Need:

→ Chocolate

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

→ Chips

02 - 5 ounces plain salted potato chips

→ Finish

03 - 1 teaspoon flaky sea salt

# How to Make It:

01 - Line a large baking sheet with parchment paper.
02 - Melt the chocolate in a heatproof bowl over simmering water using a double boiler or in 30-second bursts in the microwave, stirring until smooth.
03 - Spread the potato chips in a slightly overlapping even layer on the prepared baking sheet.
04 - Pour the melted chocolate evenly over the chips, using a spatula to ensure thorough coating.
05 - Sprinkle flaky sea salt over the warm chocolate layer.
06 - Place the baking sheet in the refrigerator for approximately 30 minutes until the chocolate hardens.
07 - Break the set chocolate bark into pieces and serve.

# Additional Tips::

01 -
  • It satisfies both sweet and salty cravings in one bite without feeling heavy or overly rich.
  • You only need three ingredients and less than an hour from start to finish.
  • It looks impressive on a plate but requires almost no skill or special equipment.
  • Leftovers keep beautifully and taste just as good three days later.
02 -
  • Water is chocolate's enemy; even a single drop in the bowl will cause it to seize into a grainy mess, so keep everything completely dry.
  • Let the chocolate cool for a minute or two after melting before pouring it over the chips, or the heat will make them soggy and limp instead of crisp.
  • Don't use a knife to cut the bark; breaking it by hand gives you those beautiful irregular shards that look intentional and rustic.
03 -
  • If your chocolate seizes and turns grainy, whisk in a teaspoon of neutral oil or warm cream to bring it back to a smooth, pourable consistency.
  • Spread the chips close together but not stacked; any chips left exposed won't stick to the bark and will fall off when you break it apart.
  • Taste your chips before you start; if they're already very salty, cut the finishing sea salt in half or skip it entirely.
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