Potato Chip Clusters
These no-bake Potato Chip Clusters are a sweet-and-salty treat made with crushed potato chips, melted chocolate, and crunchy mix-ins. Perfect for parties, holidays, game day, or a quick last-minute dessert.
Ingredients
- 4 cups ridged potato chips lightly crushed; use baked chips if desired
- 2 cups semi-sweet chocolate chips about 12 oz; dark chocolate chips or a mix of milk and dark also work
- 1/2 cup salted peanuts roughly chopped; or use cashews, almonds, or pecans
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt reduce or omit if chips are very salty
- flaky sea salt for sprinkling on top, optional but recommended
- sprinkles, crushed pretzels, or mini M&M’s optional, for decorating
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, gently crush the ridged potato chips with your hands into bite-size pieces (not crumbs). Stir in the chopped salted peanuts.4 cups ridged potato chips, 1/2 cup salted peanuts
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave on 50% power for 30 seconds at a time, stirring after each interval, until smooth and glossy, 1–2 minutes total. Alternatively, melt gently in a double boiler over low heat, stirring frequently.2 cups semi-sweet chocolate chips
- Stir the vanilla extract and fine sea salt into the melted chocolate until evenly combined. Taste a small amount and adjust the salt slightly if your chocolate is very sweet and your chips are not overly salty.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Pour the melted chocolate mixture over the crushed chips and peanuts. Working quickly with a spatula, fold until all the chips and nuts are evenly coated, trying not to crush the chips too much so they stay crunchy.4 cups ridged potato chips, 2 cups semi-sweet chocolate chips, 1/2 cup salted peanuts
- Using a tablespoon or a small cookie scoop, drop 1–2 tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them slightly apart. The shapes do not need to be perfect.
- While the chocolate is still soft, sprinkle each cluster with a pinch of flaky sea salt. Add any desired toppings such as sprinkles, crushed pretzels, or mini M&M’s.flaky sea salt, sprinkles, crushed pretzels, or mini M&M’s
- Place the baking sheet in the refrigerator for 20–30 minutes, or until the chocolate is completely set and the clusters are firm to the touch. Alternatively, let them set at room temperature if the kitchen is cool, allowing extra time as needed.
- Transfer the set potato chip clusters to an airtight container. Serve at room temperature or chilled. Store at cool room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Notes
Chip size matters: crush into small shards, not crumbs, to keep the clusters light and crunchy. Taste your chips first and adjust added salt to get the sweet-salty balance just right. Use chocolate you enjoy eating on its own, as the flavor really comes through. Work fairly quickly once the chocolate is combined with the chips and nuts, and have your pan and toppings ready. For kids, make smaller 1-tablespoon clusters; for adults, 2-tablespoon clusters feel more like a small cookie. For gifts, chill completely, then pack in tins or bags with parchment and decorate with a simple bow.
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