Ingredients:

  • 5 oz kettle-cooked ridged potato chips
  • 8 oz dark chocolate (70% cacao)
  • 1 tsp unrefined coconut oil
  • 0.5 tsp Maldon sea salt flakes

Instructions:

  1. Line a large baking sheet with parchment paper.
  2. Chop the 8 oz dark chocolate into small, even pieces.
  3. Place chocolate in a bowl with 1 tsp coconut oil.
  4. Microwave in 30 second bursts at 50% power, stirring between each.
  5. Heat 2-3 minutes total until the mixture is velvety and fully liquid.
  6. Grasp a ridged chip by one edge and dip it halfway into the chocolate.
  7. Gently shake the chip over the bowl to remove excess chocolate.
  8. Lay the chip flat on the parchment paper.
  9. Sprinkle a few flakes of Maldon salt onto the wet chocolate.
  10. Let set at room temperature for 1 hours 30 mins until the surface is firm to the touch.