This post has been sponsored by Frito-Lay. All thoughts and opinions are my own.
Is there any better summer holiday than 4th of July? It’s an excuse to eat all the ice cream, lay in the pool all day long, fire up the grill and enjoy all the quintessential summer foods throughout the day, and I’m not mad about it!
This year we’re celebrating the 4th at my friend’s house who just moved into a new home with a pool. To say I’m excited would be an understatement. She’s in charge of all the grilling and I’ve already loaded her up with my favorite WGC recipes – and I’m in charge of dessert!
Seeing as how I’m all about a sweet and salty combo, I thought it would be fun to do Dark Chocolate Dipped Potato Chips with Lay’s Wavy Potato chips and serve them in scoops of ice cream. It’s perfection. You could even get really fancy and do a variety of chocolate dipped LAY’S Wavy potato chips and use milk chocolate, semi-sweet chocolate, white chocolate, or any combination of those!
Sky’s the limit. Once the chips are dipped in the chocolate – just transfer them to a parchment lined sheet pan and give them a sprinkle of salt because it’s the right thing to do and then pop them into the fridge for a quick second to set. Then… go time!! Serve them with ice cream, eat them plain by themselves, it doesn’t really matter because they’ll be delicious any way you serve them!
Dark Chocolate Dipped Potato Chips
- 12 ounces dark chocolate
- 24 LAY'S Wavy potato chips
- Maldon salt
- Various ice creams for scooping - mint chocolate chips / strawberry / anything you prefer!
- Melt the chocolate in a double boiler. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed or parchment paper and sprinkle with a tiny bit of maldon salt. Chill in the fridge for 15 minutes to set. Serve in scoops of ice cream.