Choc-Dipped Salt & Vinegar Party Chips!

Choc-Dipped Salt and Vinegar Party Chips! // The Sugar Hit


First time I ever heard about a chocolate-dipped potato chip was in this post on Sweetapolita. It’s a recipe from Oregonian food truck The Sugar Cube (sadly no more)(but the name calls to me) and it sounded…strange at the time. Chocolate cupcakes, chocolate ganache, potato chips and a drizzz of salted caramel. Now? I wonder why it took me so long to get on board. Was I insane? Luckily, due to the genius of the notorious JTB, I know that making a whole batch of cupcakes isn’t even necessary to get a salty-crunchy-bitter-sweet-sharp fix, and in fact, you can just go ahead and dip some chips in chocolate.


I love the combination here of the incredibly low-rent ruffles salt-and-vinegar chip, and the incredibly high-end dark chocolate, after-dinner vibe. And I really must insist on salt-and-vinegar. That sharp tang at the end is INSANE with the chocolate – the sprinkles are just for fun. They seemed perfect for this 1985 skater themed high tea. These chips also seem perfect for eating while watching a whole range of films this weekend, from the 1975 classic Three Days of Condor (just watched it, loved it, Redford’s a babe) to…let’s say…the Sex and the City movie for the billionth time.


Choc-Dipped Salt and Vinegar Party Chips! // The Sugar Hit


Now let’s talk about the beautiful things in these photos for one last time:

That super-cute little aztec planter, along with the beautiful pink mug in the picture below are from Mr Sparrow.

That funky, water-coloured, beautifully irregular mug, and the rough-edged, textural stoneware tumblr are both from Falling For Florin.

The cute green-edged, spotted napkins are from Antipodean Love.

The beautiful wooden chopping board that the chips are on is from Ten Things.


Choc-Dipped Salt and Vinegar Party Chips! // The Sugar Hit

Choc-Dipped Salt & Vinegar Party Chips!
  • 100g dark chocolate
  • 2 tsp coconut oil
  • 175g Crinkle-cut Salt and Vinegar Chips
  • Sprinkles
  1. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water – be sure that the bowl doesn’t touch the water.
  2. Line a large baking tray with greaseproof paper.
  3. Dip the chips into the melted chocolate, only half coating them, and let the excess drain off, before placing them onto the baking tray.
  4. Sprinkle with sprinkles, if desired.
  5. Place in the fridge to set, and then serve!


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