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Potato Chip and Sea Salt Mark West Black Chocolate Bark

Add potato chips and sea salt to your next bark recipe


  • 16 Ounces seventy-two percent dark chocolate, finely chopped
  • 3/4 Cups crushed kettle-style potato chips, divided in half
  • 1 Teaspoon flaky salt, such as maldon salt


Place chocolate in a large, heat-proof bowl over a pan of barely simmering water. Stir until melted and smooth.

Remove bowl from heat and stir in half of the potato chips.

Spread onto a nonstick pan into a rectangle, about ¼ inch thick. Sprinkle salt over all chocolate, then lightly press the remaining potato chips into the chocolate.

Set in a cool place to set for 1-2 hours. Break into pieces and serve.