Chocolate Potato Chip Bark (Printable version)

Rich melted chocolate coats crispy potato chips sprinkled with flaky sea salt for a sweet, salty delight.

# Ingredient list:

→ Chocolate

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

→ Chips

02 - 5 oz plain salted potato chips

→ Finish

03 - 1 tsp flaky sea salt

# Step-by-step guide:

01 - Line a large baking sheet with parchment paper.
02 - Melt the chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method) or in 30-second increments in the microwave, stirring until smooth.
03 - Spread the potato chips in an even layer on the prepared baking sheet, allowing slight overlap.
04 - Pour the melted chocolate evenly over the chips, using a spatula to ensure full coverage.
05 - Sprinkle flaky sea salt over the chocolate while still warm.
06 - Refrigerate the baking sheet for approximately 30 minutes, or until the chocolate has fully set.
07 - Break the set chocolate bark into pieces and serve.

# Expert tips:

01 -
  • It tastes indulgent but requires almost no skill, just chocolate, chips, and 45 minutes of patience.
  • You can make it while doing other things, then break it into elegant pieces that somehow feel fancy despite being wonderfully casual.
  • It genuinely tastes like someone spent hours on it, but you'll spend maybe 15 minutes of actual hands-on time.
02 -
  • Chocolate seizes instantly if even a tiny drop of water touches it, so make sure your bowl and spatula are completely dry before melting—this taught me patience the hard way on my second attempt.
  • Chilling time matters more than cooking time; rushing this step means you'll end up with chocolate that smudges instead of snaps, which completely changes the eating experience.
03 -
  • If your chocolate is too thick to spread easily, use the back of a warm spoon instead of a spatula—the warmth helps it move without you pressing too hard on the chips.
  • Room-temperature melted chocolate spreads more smoothly than chocolate that's cooled slightly, so work while it's still pourable but not boiling hot.
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