I Can’t Stop Eating This Perfect Salty-Sweet Snack—Here’s How to Make It

Nothing has made me happier in the last few years (at least food–wise) than the proliferation of salty-sweet desserts. Sea salt on my chocolate chip cookies or brownies? Yes, please. Salted caramel sauce on ice cream? Sign me up!

So when I came across the “Chocolate Chips” in Instagram sensation Diane Morrissey’s new cookbook You Got This! I knew I had to try them. The cute name is literally true—they’re chocolate-dipped potato chips. It’s hard to be more salty-sweet than that! 

As Morrissey says in the headnote, it’s barely a recipe, and it’s almost endlessly riffable. Basically, you melt chocolate with some coconut or vegetable oil, dip potato chips in, and sprinkle them with flaky sea salt (like Maldon). As she says, “You’ll know how easy they were to make, but everyone will think you ordered them from a chocolate shop!”

I made this chocolate-dipped potato chips recipe recently, and I wasn’t disappointed. They took only a few minutes to prepare and hit all the right salty-sweet notes with, bonus, a crunchy texture. Three or four are delicious for an afternoon pick-me-up or post-dinner when I need just a little something sweet. I also think they’d be fantastic on a dessert board at a casual dinner party. I have no doubt they’d be the first nibble to disappear.

How to Make Chocolate-Dipped Potato Chips

If you’re ready to make them yourself, here’s what to do. I adjusted the ingredient proportions to make a slightly smaller batch than Morrissey calls for in her cookbook. 

Either in a microwave or a double-boiler on the stove-top, melt half a bag (6 ounces) chocolate chips (milk, semisweet, or bittersweet will do—I used semisweet) with 2 teaspoons coconut oil or vegetable oil. Once melted, dip ridged potato chips into the mixture. Place on a parchment-lined baking sheet and sprinkle with flaky salt. Transfer to the fridge to set.

You might be wondering why you need to add the oil to the melted chocolate. Coconut or vegetable oil gives the chocolate a beautiful shine; without it, the chocolate would dry to a dull brown matte. The oil also helps the chocolate harden more quickly.

Variations

Diane suggests using pretzels or popcorn for a salty-sweet variation. Or for a full on sweet treat, dip graham crackers or Oreos into the melted chocolate.

Mix up the chocolate coating by trying white chocolate or even butterscotch chips. And, if the salt on the potato chips is enough for you, skip the flaky sea salt sprinkle and add coconut flakes, nonpareils, or finely chopped peanuts. No matter how you make them, these “Chocolate Chips” are a genius salty-sweet treat.