Chocolate Dipped Potato Chips

Back to All Recipes

Prep Time: 20

Chocolate Dipped Potato Chips

Share it while you make it!

1 Package of Old Dutch Original Rip-L or Ripples Potato Chips
1 Package of Almond Bark (Chocolate or White)
  • Melt the almond bark in a double broiler on medium heat.
  • Dip the Old Dutch Potato Chips, 1 at a time, in the almond bark. Coat completely or to preference and remove with a small fork or tongs.
  • Shake off excess almond bark and set on a sheet of wax paper to cool or refrigerate chips until almond bark is set.
  • Decorate before cooled with crushed nuts, sprinkles or drizzle with melted caramel, if desired. 
  • Freshness Tip: Unless you plan to eat the chips within a few hours of preparation, always completely cover the entire potato chips in chocolate.
  • If you do not have a double broiler you can improvise by placing an ovenproof glass or metal bowl in a larger saucepan of hot water, in either case do not let the bottom of the bowl touch the hot water.