Save I was hunting for something quick to bring to a potluck when I spotted a bag of potato chips on the counter next to a bar of dark chocolate. The combination sounded ridiculous at first, but I melted the chocolate anyway, poured it over the chips, and waited. When I broke off the first shard thirty minutes later, the sweet-salty crunch made me laugh out loud. I brought the whole tray to the party, and it was gone in minutes.
The first time I made this for my sister, she accused me of hiding some secret ingredient. There was no secret, just good chocolate and the kind of potato chips we used to eat straight from the bag as kids. She ate four pieces standing at the counter, then wrapped up the rest to take home. Now she asks me to make it every time she visits.
Ingredients
- High-quality dark or milk chocolate (300 g): Use chocolate you would actually enjoy eating on its own, because cheap chocolate tastes waxy and dull once it sets.
- Plain salted potato chips (150 g): The salt already on the chips is part of the magic, so avoid unsalted or heavily flavored varieties that will compete with the chocolate.
- Flaky sea salt (1 tsp): This is the finishing touch that makes people stop and wonder what makes it taste so good, so do not skip it.
Instructions
- Prepare the Pan:
- Line a large baking sheet with parchment paper so the bark peels off cleanly later without sticking or tearing.
- Melt the Chocolate:
- Set a heatproof bowl over a pot of gently simmering water, or use the microwave in 30-second bursts, stirring after each until the chocolate is smooth and glossy. Do not let water touch the chocolate or it will seize into a grainy mess.
- Arrange the Chips:
- Spread the potato chips in an even layer on the parchment, overlapping them slightly so the chocolate has something to grab onto. If there are gaps, the bark will break in awkward places.
- Coat with Chocolate:
- Pour the melted chocolate over the chips and use a spatula to spread it evenly, making sure most of the chips get covered. The chocolate should pool around them, not just sit on top.
- Add the Salt:
- Sprinkle the flaky sea salt over the surface while the chocolate is still warm and soft so it sticks instead of bouncing off.
- Chill Until Set:
- Slide the baking sheet into the refrigerator for about 30 minutes, or until the chocolate hardens completely. Once firm, break it into rough shards with your hands.
Save I once brought this to a dinner party and set it on the table without saying a word. People kept walking past it, curious but hesitant, until one brave guest tried a piece. Within five minutes, the plate was empty and everyone was asking for the recipe. It is funny how something this simple can make people feel like they have discovered a secret.
Choosing Your Chocolate
Dark chocolate gives you a bittersweet contrast that makes the salt pop, while milk chocolate tastes more like candy and appeals to people who find dark chocolate too intense. I have also drizzled white chocolate over dark for a marbled look, which is pretty but not necessary. Use what you have, but make sure it is real chocolate and not chocolate-flavored coating, because the texture and flavor are completely different.
Chip Selection Matters
Thin, crispy chips work better than thick kettle-cooked ones if you want the bark to snap cleanly, but kettle chips add a serious crunch that some people love. I have tried flavored chips like barbecue and sour cream, and they were interesting but distracting. Plain salted chips let the chocolate be the star, and the salt does all the work you need.
Storing and Serving
This bark keeps at room temperature in an airtight container for up to four days, though it rarely lasts that long. If your kitchen is warm, store it in the fridge so the chocolate does not soften and lose its snap. When you serve it, break it into irregular pieces instead of cutting it neatly, because rough edges make it look more homemade and honest.
- For a party, pile the pieces on a wooden board or in a shallow bowl.
- If you want to get fancy, drizzle a contrasting chocolate over the top once the base layer sets.
- Do not cover it with plastic wrap while it is still warm, or condensation will make the surface sticky.
Save Every time I make this, I remember how good food does not have to be complicated. You melt, you pour, you wait, and you end up with something that makes people smile.
Recipe FAQ
- → What type of chocolate works best?
High-quality dark or milk chocolate melts smoothly and pairs wonderfully with the salty chips. Choose your preference for sweetness.
- → Can different chips be used?
Yes, kettle-cooked or ridged potato chips add extra crunch and texture to enhance the treat.
- → How long should it chill before serving?
About 30 minutes in the refrigerator is recommended for the chocolate to fully set and harden.
- → How should it be stored?
Store in an airtight container at room temperature for up to four days to maintain crispness and freshness.
- → Can it be customized for flavor?
Drizzling melted white or milk chocolate over the set dark chocolate adds richness and visual appeal.