Pin it I discovered this recipe by accident on a lazy Sunday afternoon when my neighbor stopped by with a bag of fancy potato chips she'd impulse-bought, and I had a chocolate bar melting on the counter from a failed ganache attempt. Twenty minutes later, we were breaking apart shards of chocolate-covered chips, salt crystals catching the light, and suddenly we had stumbled onto something that tasted way more intentional than it had any right to. Sometimes the best things happen when you're not really trying.
I made this for my coworker Sarah's birthday potluck, and people kept coming back to the platter asking what it was. When I told them it was just chocolate and potato chips, they looked genuinely disappointed, like I'd given away some elaborate secret. But then they'd take another piece and suddenly understand why it mattered so little what went into it and so much how it tasted.
Ingredients
- High-quality dark or milk chocolate, 300g (10.5 oz), chopped: The chocolate does most of the heavy lifting here, so don't skimp with the cheap stuff that tastes waxy. I learned this the hard way. Good chocolate melts like silk and actually tastes like something.
- Plain salted potato chips, 150g (5 oz): These need to be sturdy enough not to shatter under the chocolate but crispy enough to stay interesting. The salt on them is doing you a favor—it's part of the flavor profile, not a problem to work around.
- Flaky sea salt, 1 tsp: The finishing touch that makes people pause and say "wait, is that salt?" in the best way possible. It's the difference between sweet and unforgettable.
Instructions
- Prep your workspace:
- Line a baking sheet with parchment paper and set it somewhere cool where it won't get jostled. This is your canvas, and you want a clean surface to work on.
- Melt the chocolate gently:
- Use a double boiler or microwave in 30-second bursts, stirring between each one. You're listening for the chocolate to go from thick to glossy, and you want to stop the second it's smooth because overheating it turns it grainy and bitter.
- Layer your chips:
- Spread the potato chips across the parchment in a single layer, letting them overlap slightly like roof tiles. Don't overthink this—they don't need to be perfectly arranged.
- Pour the chocolate:
- Pour the melted chocolate over the chips and use a spatula to gently coax it into the gaps and over the edges. Watch how it pools and settles; this part is oddly satisfying.
- Salt while it's warm:
- Sprinkle the flaky sea salt across the warm chocolate before it starts to set. The warmth helps it stick, and you'll see it glisten.
- Let it set in the cold:
- Move it to the refrigerator for about 30 minutes until the chocolate is completely firm. You'll know it's ready when it snaps cleanly if you try to break a corner.
- Break and serve:
- Once set, snap it into irregular pieces with your hands. Imperfect shards taste better somehow.
Pin it My kid took one piece to school for a potluck and came home saying it was the only thing that disappeared from the table. I realized then that it wasn't really a recipe—it was permission to make something delicious without apologies or fuss.
The Sweet and Salty Sweet Spot
The magic of this bark lives in contrast. The moment chocolate hits your tongue, your brain is already tasting salt, which makes you want more chocolate, which makes the salt matter more. It's a feedback loop, and it works because neither flavor drowns out the other. I've tried to make this with unsalted chips before, and it just feels flat, like something's missing even though you added more salt. Context changes everything in cooking.
Chocolate Quality Makes the Difference
I used to think chocolate was chocolate, but then I spent too much money on a bar from a fancy chocolatier and made this bark with it. The difference wasn't subtle. The chocolate didn't taste waxy or one-note; it had actual flavor that played nicely with the salty chip, and suddenly the whole thing felt like something you'd order at a café instead of something you threw together at home. Since then I've learned that the chocolate is doing about 70 percent of the work, so choose something that tastes good eaten plain first.
Storage and Variations That Actually Work
This keeps in an airtight container at room temperature for up to four days, though it rarely lasts that long in my house. The chocolate stays snappy and the chips somehow stay crispy, which surprised me the first time I made it and tested the next day. You can layer it or drizzle a second chocolate over the first once the initial layer sets, swirl in white chocolate for contrast, or use kettle-cooked chips if you want extra crunch and deeper flavor. The frame is simple enough that you can play within it without breaking anything.
- Try a thin drizzle of white or milk chocolate across dark chocolate for a striking look and layered sweetness.
- Kettle-cooked or ridged chips add texture and a slightly deeper, roasted flavor that pairs beautifully with chocolate.
- Finish with a tiny pinch of fleur de sel or even smoked salt if you're feeling adventurous.
Pin it This is the kind of recipe you make when you want to feel like you tried without actually trying much at all. It tastes like you know what you're doing, even if you're just combining three things together.
Recipe Questions & Answers
- → What type of chocolate works best?
High-quality dark or milk chocolate both provide rich flavor and melt smoothly for an even coating.
- → Can I use different types of potato chips?
Yes, plain salted chips are preferred, but kettle-cooked or ridged chips add extra crunch and texture.
- → How long should I chill the bark?
Approximately 30 minutes in the refrigerator until the chocolate is firmly set.
- → Is it necessary to use a double boiler?
Melting chocolate over a double boiler prevents burning, but brief microwave bursts with stirring can also work.
- → How should I store the finished treat?
Keep it in an airtight container at room temperature for up to 4 days to maintain freshness and crunch.
- → Can I add extra flavors or toppings?
Yes, drizzling with white or milk chocolate or sprinkling nuts can enhance flavor and visual appeal.