Save I discovered this treat by accident while cleaning out my pantry—a half-eaten bag of fancy potato chips and a block of dark chocolate staring at me like a challenge. The contrast between crispy and melted, salty and sweet, felt too obvious to ignore. Within minutes I had melted chocolate pooling over chips, and by the time it set, I understood why this simple combination has been showing up at potlucks everywhere. It's the kind of recipe that makes people pause mid-bite and ask what's in it, genuinely surprised it could be this good.
I brought this to a dinner party last spring, nervous it was too simple, and watched it vanish before the main course was even cleared. Someone's kid declared it better than fancy chocolate truffles, which sparked this whole funny debate about whether simple things are underrated. That moment made me realize the best recipes aren't always the complicated ones—sometimes they're just about knowing what flavors belong together.
Ingredients
- High-quality dark or milk chocolate, 300 g (10.5 oz), chopped: The chocolate is the star here, so don't reach for the cheap stuff—it'll taste thin and waxy. I prefer dark chocolate for the bitter edge against salty chips, but milk chocolate works if you want something sweeter and smoother.
- Plain salted potato chips, 150 g (5 oz): The regular kind you'd grab for snacking works perfectly, though kettle-cooked or ridged chips give you extra crunch and structural integrity when the chocolate sets.
- Flaky sea salt, 1 tsp: This is where the magic lives—it brightens everything and makes the chocolate taste more like chocolate somehow. Maldon salt is ideal because it's delicate enough not to overwhelm.
Instructions
- Get your stage set:
- Line a baking sheet with parchment paper so nothing sticks and cleanup is nearly nonexistent. This might seem fussy, but cold chocolate on bare sheet can be stubborn to remove.
- Melt the chocolate gently:
- Use a double boiler (bowl over simmering water) for the safest route—it keeps the chocolate from seizing into grainy despair. If you're confident with the microwave, go for 30-second bursts, stirring between each one, until completely smooth.
- Layer your chips:
- Spread them in a single layer, slightly overlapping like roof shingles, so the chocolate can find its way between them. Don't pack them tight or you'll end up with clumps instead of individual chocolate-coated pieces.
- Pour and coat:
- Let the melted chocolate flow over the chips, using a spatula to gently guide it into the gaps. Work while it's still warm so it spreads easily without cooling and setting on you mid-pour.
- Salt the top:
- Sprinkle the flaky salt while the chocolate is still warm enough to stick—cold chocolate won't grip the salt granules as well. Don't be shy; you want those little pops of salt in every bite.
- Chill and set:
- Pop the whole sheet into the fridge for about 30 minutes until the chocolate firms up completely. You'll know it's ready when it no longer bends when you gently press a piece.
- Break and enjoy:
- Once set, snap it into irregular pieces with your hands—there's something satisfying about the rough edges and the chocolate shards.
Save There's a moment when you pull this out of the fridge and the chocolate has set to that perfect snap, and you realize you've just created something genuinely crave-worthy in under an hour. It becomes the thing people text you about days later asking for the recipe, the thing that somehow tastes fancier than it should.
Flavor Combinations That Work
Once you understand the foundation—chocolate, salt, crunch—you can build from there. White chocolate drizzled on top adds richness and visual contrast, while cinnamon or cayenne pepper sprinkled over the salt adds an unexpected warmth. I've had versions with crushed nuts pressed into the chocolate before it sets, and they're equally compelling, though you're tampering with the elegant simplicity.
Storage and Make-Ahead Magic
This keeps beautifully in an airtight container at room temperature for up to four days, though it rarely lasts that long in most kitchens. You can also make it a full day ahead and have it ready to pull out during a party, which means less stress and more time with guests.
Variations and Swaps
The beauty of this recipe is how forgiving it is when you play around. Kettle-cooked chips add an almost nutty depth, while ridged chips hold chocolate in their valleys beautifully. Milk chocolate brings sweetness if your crowd prefers that over dark chocolate's bitterness, and a mix of both creates this interesting complexity. The potato chip question matters more than you'd think—a stale or inferior chip will sabotage the whole thing, but a good quality chip becomes the foundation of something genuinely special.
- Try seasoned chips like barbecue or salt and vinegar for a completely different personality.
- Sprinkle chopped freeze-dried fruit, toasted coconut, or crushed pretzels after the chocolate sets for your own custom bark.
- Make it a layer cake by spreading a thin layer of chocolate, adding chips, then topping with more chocolate for an extra-thick, luxurious piece.
Save This recipe lives in that perfect space where it's almost embarrassingly easy to make but impossible to stop eating. Share it, tweak it, and most importantly, enjoy the moment when someone bites into it and their face changes.
Recipe FAQs
- → What type of chocolate works best?
High-quality dark or milk chocolate is recommended for the best flavor and smooth melting consistency.
- → Can I use different types of potato chips?
Yes, kettle-cooked or ridged chips can add extra crunch and texture to the bark.
- → How long should I chill the chocolate coating?
Chill in the refrigerator for about 30 minutes or until the chocolate is completely set and firm.
- → Is it necessary to use sea salt on top?
Sprinkling flaky sea salt enhances the sweet and salty contrast, but it can be omitted if preferred.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to 4 days to maintain freshness and texture.