Published Mar 21st
Prep 30m Cook - Additional - Ready In 30m
Servings 1 pound Calories 363.4

Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut.

Recipe Ingredients

  • 1 pound high quality milk chocolate, chopped
  • 8 cups ridged potato chips

Cooking Directions

  1. 1 Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
  2. 2 As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
  3. 3 Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Nutrition Facts

  • Calories 363.4
  • Carbohydrate 35.4 g
  • Cholesterol 6.5 mg
  • Fat 21.6 g
  • Fiber 2.3 g
  • Protein 4.8 g
  • Saturated Fat 5.9 g
  • Sodium 234.1 mg
  • Sugar 14.6 g


  1. I made these exactly as written. It's a good 'launching point'...the flavor is good and it's pretty easy. My 3 stars is based on the recipe as written. The second time I made them, I did so based on what I learned from the first time: I used candy coating discs with just a handful - Read more ...
  2. YUMMERS! I have been making these for years. I use pringles because they are more uniform in size and I'm anal that way.;) Also I half dip them and drizzle w/ white chocolate for a pretty presentation. If you like the combo of sweet and salty you will LOVE these!:)
  3. This is a good recipe but I ended up microwaving my chocolate and I dipped half the chip in. It easier to handle. I then heated white chocolate and drizzeled that over the milk chocolate. They are very delicious. I stored mine in the frige to keep the chocolate nice and cold. Its a nice - Read more ...
  4. I love this recipe although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips with 1/4 block of para wax. The was does make the choc. not so thick and it also helps keep them fresh/crunchy for a longer period - Read more ...
  5. Good taste, but a bit frustrating, the chips tend to break apart easily if you don't use the larger thicker ones. My variation/remedy was to spread the chips on wax paper and then drizzle chocolate over the tops. Easier and less irritating.
  6. Just as good as the kind you buy in candy stores! I popped mine in the freezer about 5 mins to get them to dry quick. It was so warm in my house from the other baking going on!
  7. Rigded/rippled chips are a must. I scraped off some of the chocolate with a spoon otherwise it was too thick with chocolate. Don't make them too far ahead as the chips get soggy after a day or so. This really impresses everyone!
  8. I really liked the idea around this recipe - I've always loved chocolate and chips so this was a perfect union in my eyes! The only change I made was adding a little parawax to the chocolate so it wasn't so thick - it was easier to work with this way.
  9. I haven't tried potato chips this way but pretzels are awesome! Easier to keep without breaking (if they last that long!) too. In a nice container they make an unusual and tasty gift for the holidays or a hostess gift.