The sauce from a well-known Mexican restaurant is strikingly similar to this sauce. salsa and tortilla chips should be served. This dip disappears quickly, so better double the recipe!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 1 pound |
Ingredients
- 1 pound high quality milk chocolate, chopped
- 8 cups ridged potato chips
Instructions
- Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
- As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
- Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 234 mg |
| Sugars | 15 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Totally Awesome. All family loved it.
OMG… why haven’t we been making these for years by now? I was actually, embarrassed to say, hesitant. Not like me! Just do it and enjoy. Salty sweet heaven on earth!
I felt like eating them the very first time I saw them! it was love at first sight!
I felt like eating them the very first time I saw them! it was love at first sight!
Just finished making these. I LOVE Sanders dark chocolate chips, so I used a mix of dark and semi sweet chips. I couldn’t find any parawax, so I thinned the chocolate with a little canola oil. My only change was to use lightly salted chips and add sea salt on the dipped chips while still wet. This is a must!!! It takes the chocolate to a whole other level!! Will make again!!
Love these! The sweet and salty is such a wonderful balance and a super easy treat. My kids are already begging for more!
Have been making these for 15 years…without a recipe!! How did I manage. I use good chocolate wafers not baking chocolate chips. Bagged potato chips are too thin even the ridged. They do not hold up. Used to use Pringles but the stopped making the ridged.
I made these with both white and mild chocolate, just white, some with just milk, some with half and half, all were great!
Super easy… I didn’t temper the chocolate so I’ll just keep them in the fridge which is fine. Nothing fancy, just cute
This recipe was delightful. Using two 12 ounce bags of milk chocolate chocolate chips made two cookie pans of these chocolate chips. They do break if you don’t be gentle with the chips. To be gentle with the chips. Take a spoon full of melted chocolate and gently smother it on one side of the chip. Then turn it around then do the same thing with that side and put it on the cookie pan. Repeat that until the chocolate is gone. Let the chocolate eventually come to a hard like a candy bar. Another way to harden the chocolate in a fast way. Is to put in the refrigerator for at least 20 minutes.
I made these exactly as written. It’s a good ‘launching point’…the flavor is good and it’s pretty easy. My 3 stars is based on the recipe as written. The second time I made them, I did so based on what I learned from the first time: I used candy coating discs with just a handful of chocolate chips thrown in. Great flavor and they set up much firmer than straight chocolate chips. No need to worry about the temperature…just whisk and ‘nuke’ til fully melted. I used ridged Kettle chips. They’re sturdier, hold up better to the chocolate and you actually get a potato chip flavor afterwards. I held an end of the chip, dipped all but about 1/4 of the chip into the chocolate, gently wiped the excess chocolate off on the side of the bowl, laid the chip on a cooling rack (laid over a jelly roll pan) and added just a SMALL pinch of popcorn salt across the top. We’re huge fans of the salty/sweet combo and this is the ‘icing on the cake’ for that. Allowed them to ‘set’ and stored in an airtight container.
Excellent gluten free snack! Love the salty/sweet combo!
I dipped half of the chip in chocolate and didnt bother with any drizzle ….. these were a huge yummy hit
try fritos.. that sweet salty thing is the best !
Perfect! These were a huge hit at a party I made them for tonight! First time so I followed the directions exactly and the results were..well, all gone!
Been making these for a few years now and we prefer to use Wilton Candy Melts. The texture is better and you have holiday colors to add making them more festive. We also prefer to use a thick cut potato chip with ridges. Thin chips do not provide enough contrast between the salty and sweet flavors and the chocolate over powers in ratio to potato crunch. These are fun and easy to make and make a nice addition to our holiday cookie trays.
Good stuff! I’ve always been a huge fan of the sweet/salty combo, so these were right up my alley. I only dipped half the chip just to make it a little easier on myself since I was in a rush. Thanks 🙂
I really like the way a chocolate potato chip can taste, but I sometimes want a little more salt, so I swapped in pretzel chips, dipped them half way, and let them set up on a nonstick rack that allowed drainage. It worked out great, just the right balance for me. Will definitely make again.
I did not care for these, but my sister enjoyed them. Thanks for sharing.
Absolutely wonderful. I only covered half my chip. The whole chip was a little too rich for me. I covered some with white chocolate and they are now my favorite. I have taken these to 3 christmas parties and one man said he didn’t know that potato chips could be improved on but I had done it. Thanks so much
I saw one of the reviews to use para wax and I completely forgot to buy it, but I went ahead and did it without, but I added coconut and it was DELISH! I am going to try with pecan pieces also but try using the para wax.