Save to Pinterest I discovered this bark entirely by accident one afternoon when I was stress-eating potato chips straight from the bag while melting chocolate for brownies. A handful tumbled into my bowl, and instead of fishing them out, I thought, why not lean into this? Twenty minutes later, I had something better than either ingredient alone—crispy, salty, sweet, and addictively simple.
The first time I brought this to a potluck, I almost didn't—I was embarrassed it seemed too simple. But it vanished before the pasta, and three people asked for the recipe. Now I make it whenever I need something that feels generous without feeling stressful, which turns out to be often.
Ingredients
- High-quality dark or milk chocolate, chopped (300 g / 10.5 oz): The chocolate is everything here—it's the main flavor and the glue holding everything together, so don't skip on quality. I use 70% dark chocolate most often because the bitterness balances the salt perfectly, but milk chocolate works beautifully if you prefer something sweeter.
- Plain salted potato chips (150 g / 5 oz): These are your secret weapon—the salt is already built in, which saves you seasoning work. I've learned that slightly thinner chips layer better than thick-cut ones, and you want them fresh or at least not stale enough to crumble at a look.
- Flaky sea salt (1 tsp): This is the final flourish that makes people pause and notice something special. Don't use regular table salt; the crystals are too fine and won't give you those little bursts of flavor.
Instructions
- Set up your stage:
- Line your baking sheet with parchment paper so nothing sticks and cleanup is effortless. This small step saves you from chocolate-covered frustration later.
- Melt the chocolate gently:
- Use a double boiler—set a heatproof bowl over simmering water—because it melts chocolate slowly and evenly without burning. If you use the microwave instead, go in 30-second bursts and stir between each one; it's faster but requires attention or you'll end up with seized chocolate.
- Arrange your chip base:
- Spread the chips in a single layer on the parchment, overlapping them slightly like roof shingles so chocolate can weave through the gaps. They don't need to be perfect—the imperfection is part of the charm.
- Coat with chocolate:
- Pour the warm melted chocolate over the chips and use a spatula to spread it, letting it fill the gaps and coat the edges. Work gently so you don't crush the chips, and don't overthink coverage—some exposed chips and some chocolate pools both look intentional.
- Finish with salt:
- While the chocolate is still warm, sprinkle the sea salt across the top in a light but generous hand. The heat will help the salt stick slightly, and it won't dissolve into the chocolate.
- Chill until set:
- Move the whole sheet to the refrigerator for about 30 minutes until the chocolate feels firm to the touch. This is when you can walk away and do something else—maybe brew coffee for when you break into it.
- Break and serve:
- Once completely set, break the bark into irregular pieces with your hands. Uneven shards always look better than neat squares, and they're easier to eat standing up or share from a bowl.
Save to Pinterest I made this once for my neighbor who'd just moved in, and it became the thing I was known for on the block—not because it's complicated, but because it's proof that the best gifts are the ones that taste like someone was thinking of you. That taught me something about cooking that goes beyond recipes.
Variations That Work
The foundation is so solid that you can play around without worrying you'll ruin it. I've drizzled white chocolate in thin lines across the dark chocolate before it sets, which looks stunning and adds a second layer of sweetness. Kettle-cooked or ridged chips work even better than plain ones if you want extra crunch and deeper flavor—they're thicker and hold up beautifully under the chocolate weight.
Storage and Keeping
This keeps for several days in an airtight container at room temperature, though I've rarely had it last that long. The chocolate stays snappy as long as you keep it cool and away from direct sunlight, which can cause it to bloom with white streaks—it's harmless but not as pretty.
Why This Works
The magic of this bark is in the contrast—crispy against smooth, salty against sweet, simple against elegant. It's the kind of recipe that makes you feel clever without requiring you to be, and that's exactly when cooking is most fun. Every element serves a purpose, and nothing is there by accident.
- The chips provide structure and keep the chocolate from being too heavy, turning what could be indulgent into something you can actually enjoy multiple pieces of.
- The salt doesn't mask the chocolate; it sharpens it and makes you taste flavors you didn't know were there, which is why just a teaspoon makes all the difference.
- The overlapping, irregular shape means every piece has a different ratio of chocolate to chip, so no two bites feel exactly the same.
Save to Pinterest This is the kind of recipe that belongs in your back pocket for when you need something that feels special but won't keep you in the kitchen. Make it once and it becomes the thing people ask you to bring.
Questions & Answers
- → What type of chocolate works best?
High-quality dark or milk chocolate that melts smoothly provides the best flavor and texture.
- → Can I use different types of potato chips?
Kettle-cooked or ridged chips add extra crunch, while plain salted chips keep the focus on the chocolate.
- → How do I melt chocolate without burning it?
Use a double boiler or melt in short bursts in the microwave, stirring frequently for a smooth texture.
- → What does the sea salt add to the dish?
Flaky sea salt enhances the flavor by balancing the sweetness with a subtle savory note.
- → How should I store this treat?
Keep it in an airtight container at room temperature for up to four days to maintain crispness.