Joy the Baker

The Chocolate-Dipped Potato Chip

July 14, 2014

The Chocolate Dipped Potato Chip

Here’s the difference between you and me.  You’re armed with reason, and willpower, and common sense, and common decency.  Me?  Less so.

Perhaps it’s this lack of common decency that would lead me to dip perfectly good savory potato chips into perfectly good dark chocolate.  The result seems to be a perfectly sinister meeting of savory / sweet / and chocolate.  It’s trouble.  Nothing but trouble.

Remember that time I made Peanut Butter and Pickle Sandwiches and everyone was like, UM… Joy the Baker has LOST IT!  This is that!  Except there’s chocolate involved, so maybe you’ll let this one slide.

Chocolate Dipped Potato Chips

How to be the most popular person at the party.  How to win friends and influence people.  How to be really good at life.   How to do it right.  These chocolate-dipped chips seem to solve most of life’s little vacancies.  That’s awesome, right?

I don’t need to write you a whole recipe or give you step-by-step photographs for these chocolate-dipped potato chips.  You know the deal.  Here are a few pro-tips… as if you need them, pffft.

For other shenanigans related recipes see:  Peanut Butter Banana Bonbons / Beer Battered Onion Rings / and sorry I’m not sorry Candy Bar Cupcakes 

The Chocolate-Dipped Potato Chip

Print this Recipe!

You’ll need:

- about 5 ounces dark chocolate, melted

- 1 tablespoon coconut oil stirred into the melted chocolate.  (optional, but totally helps the chocolate loosen and set on the potato chip)

-  2 giant handfuls of potato chips (with ridges are preferred, you know?)

-  vanilla sea salt (very optional, but lovely)

Dip the potato chips in melted chocolate. Place on wax or parchment.  Chill for just a bit in the refrigerator to set the chocolate.  Store in a cool place or just invite a friend over and devour every last one.  Repeat.  

Sorry / Not Sorry


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