I apologize about posting this recipe for Chocolate Covered Potato Chips so close to swim suit season. I had a craving, and I just can’t find these chocolate covered potato chips anywhere around where I live.
I first discovered these while on vacation in Portland, Oregon. My husband and I visited a chocolate factory, we even had a tour. After the tour had finished, we got dumped back into the chocolate store. I bought a half pound of the chocolate covered potato chips, thinking it would last me the week. Nope, they didn’t even make it back to the hotel room.
The awesome thing about these chocolate covered potato chips is that the potato chips don’t get soggy after getting dipped in the chocolate. The two flavors together are amazing, especially with the Ghirardelli chocolate. Oh man these are good, a little too good. Now I am sipping lemon water, hoping to avoid the potato chip bloat.
Chocolate Covered Potato Chips
- 1 12-oz bag Ghirardelli semi sweet chocolate chips
- 1 9-oz bag Ruffles Original Potato Chips
- Add the chocolate chips to a 1.5 quart or larger slow cooker.Cover, and cook on LOW for 30-40 minutes until melted, stirring every 10 minutes or so.Pick out the good looking chips from the bag.Dip half of each chip into the chocolate, tapping the chip on the side of the slow cooker, to remove excess chocolate.Place the dipped chips onto wax paper, that is covering a baking sheet.Place the baking sheet of chips in the fridge until chocolate is firm.Serve, and keep any extras in the fridge.