How to Make PA-Proud Chocolate-Dipped Potato Chips

Ever heard of Occam’s razor? It’s a principle that suggests that scientists accept the simplest possible theoretical explanation for existing data. The more simplified, oft-quoted version of it is that, “the simplest answer is most often correct.” We look at this recipe — more of a technique, really — as an edible application of Occam’s razor: If we take two of our favorite PA-made products, totally delicious on their own, and put them together, will the outcome be double the deliciousness?

Simple (and correct) answer: Most definitely!

The snack geniuses in our test kitchen took a bag of Hershey’s® Special Dark Chocolate Chips and a bag of Utz® Potato Chips and made magical sweet-and-salty delights that rival anything you’ll find in a candy shop. One of the best parts of this recipe is that by learning to employ a double boiler method — it’s not as tricky as it sounds, trust us — and a bit of coconut oil, you can make gorgeously melt-y chocolate sauce that hardens nicely on whatever is dipped in it. So, once you’ve got this down, think of the possibilities! Chocolate-dipped fruit, ice cream, candy, marshmallows, pretzels … and bacon. Brb, going to make chocolate-covered bacon right now.

Watch our video to see how it’s done, then check out the full recipe for PA-Proud Chocolate-Dipped Potato Chips here!