We came across milk chocolate covered potato chips in Prince Edward Island and I knew I wanted to throw together a vegan version as soon as possible.
I’m not sure if you are going to love me or hate me for this one. These chips are sooooo good. But they’re highly addictive. Salty + sweet = can’t stop eating.
So, I’m sorry. And also, you’re welcome.
Chocolate Covered Potato Chips
Makes 4 servings
- 3/4 cup vegan semisweet chocolate chips
- 3 ounces potato chips with ridges, about 36 chips
- Sea salt, to taste (optional)
If you decide to make your own potato chips to use for this recipe, be sure to cut them so that they’re ridged and thick. This keeps them from getting too soggy.
Melt the chocolate chips in the microwave and dip one side/half of each potato chip into the chocolate.
Place the chocolate-covered chips onto a sheet of wax paper with the chocolate side facing up
and sprinkle with a bit of sea salt.
The salting step is only for super salt lovers, like myself. Feel free to skip it.
Place the chips in the refrigerator for 10 minutes so the chocolate can set.
Store the chips in an airtight container for 3-4 days. I think these would make super easy, inexpensive gifts. I certainly wouldn’t mind receiving some with a giant bow on top. Hint hint. I’m just kidding! No, seriously. My birthday is in December.