Salted Chocolate Tart with Kettle Chip Crust


Total Time:

50 minutes



Salted Chocolate Tart with a very special secret crust. Get ready for your new everything.

Salted Chocolate Tart with Kettle Chip Crust from (@whatsgabycookin)

Chocolate and salt. It’s epic. Now imagine chocolate, salt and a little bit of extra pizzazz from a potato chip. I mean, what more could you POSSIBLY ask for in life besides a Salted Chocolate Tart with a Potato Chip Crust?!?!

For those of you who pay close attention… my chip obsession is real. I eat them almost every day in every shape / size and flavor. I can’t be stopped. Honey Dijon, Tortilla, Hint of Lime, BBQ, you name it. A few years ago when I first made this recipe, I knew that a perfectly salted sea salt chip was truly a game changer when it came to a chocolate dessert. And guess what – 6 years later… I feel the exact same.

Salted Chocolate Tart with Kettle Chip Crust from (@whatsgabycookin)

Yup – potato chips in the CRUST. I went there. I’m not turning back. And I can pinkie promise you that you’ll be totally into this Salted Chocolate Tart recipe. The extra hint of salt and flavor that comes from the chips is perfection alongside the decadent chocolate filling. Trust me. You need this in your life stat.

Salted Chocolate Tart with Kettle Chip Crust from (@whatsgabycookin)

Looking for more chocolate lover dessert recipes for – here are some of my favs!

Salted Chocolate Tart with Kettle Chip Crust

This Salted Chocolate Tart with Kettle Chip Crust is the MOST decadent sweet and salty treat you could ever make!
5 from 6 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 10 people


For the Potato Chip Crust

  • 1 8 ½ ounce bag Kettle Chips Sea Salt flavor
  • 5 tablespoons unsalted butter melted
  • 1/4 cup all purpose flour

For the Chocolate Filling

  • 1/4 cups heavy cream
  • 10 ounces semisweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

For the Chocolate Ganache topping

  • 8 ounces bittersweet chocolate chips
  • 1 cup heavy cream


For the Kettle Chip Crust

  • Preheat oven to 350 degrees. In a food processor, pulse the potato chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
  • Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.

For the Chocolate Filling

  • Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
  • Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.

For the Chocolate Ganache topping

  • Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
  • Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around in a swoopy motion. Let the entire tart chill in the refrigerator until cold. Dust with flaky sea salt before slicing and serving.

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Recipe Rating


  1. Paige

    Hi! Can this be made ahead of time? Like say on Sunday ahead of thanksgiving day and kept in the fridge?

    • Gaby

      I wouldn’t – the crust will not stay crusty! Will get soggy.

  2. BB

    How do you get the tart out of the tart pan? Or off the bottom of a spring form pan for that matter?

    • Gaby

      tart pans are usually 2 pieces so it’s easy to lift the tart up and remove the piece that goes around the sides!

  3. Monika

    5 stars
    This looks to be the perfect dessert for a home cooked Valentine’s dinner!!

  4. Tracy B

    5 stars
    I never make desserts. This was easy and I cannot believe how incredible it tastes. A true chocolate lovers treat. Thanks Gabby!

  5. JHR

    The recipe sounds absolutely delicious. I am wondering if 1/4 cup of flour in the crust is right.
    I tried it tonight and the crust felt to oily and soft. Baked it anyway in the oven for the required time but it all collected on the button in a soft dough.
    Love your recipes and what I have tried so far has been delicious.
    Thank you so much for all you inspiration.

    • Gaby

      it’s correct!! Unavoidable to be oily when working with potato chips!

  6. Sarah Spragg

    My husband got me a 3lb bag of crab chips (utz chips with old Bay) do you think these would work in the crust? I made a salted caramel ice cream the last time he got me the bag. But wanted to change it up.

    • Gaby

      hmmmmm I haven’t tried a chip that’s flavored! You could give it a go!

  7. Erica

    Can you use coconut milk for a substitute of heavy cream? And almond flour in place of all purpose flour?

    • Gaby

      I haven’t tested it either way so I can’t say for sure but I know almond flour is not a 1:1 ratio / substitute to regular flour

  8. Jess Cesca

    5 stars
    I’m often in charge of desserts for family gatherings. A few years ago I made this along with Gaby’s Mixed Berry Peach Galette (because you know, balance) for my cousin’s birthday and they have both been requested every year since.

  9. kikolina

    Hello, i have a 30 cm (around 11,8 inches) tart pan…should i make more for crust? and for everything else? 😀

  10. Carrie

    Hi there! Can this tart be made the night before? I’m thinking yes because it’s served chilled.
    Thank you!

  11. Dianna Malysh

    I’m not a dessert person, but I love Chips and I love Dark Chocolate, so guess what I’m making this weekend! This looks amazingly good and I can taste it just looking at it. I think it will go perfectly with my usual dessert, Valpolicella. I’ll let you know! Thank you!

    • Gaby

      never tested it that way so I cant say for sure on baking times

  12. Jen

    I made this today for thanksgiving – should I keep in the fridge until Thursday? It’s ok there for a day or 2 right?

    • Gaby

      it might get a little soggy on the bottom but generally ok!!

  13. Katie Keach

    5 stars
    Made this as one of the Thanksgiving desserts this year. Delicious! Very rich and decadent (duh). I think I’ll make it into thinner bars by doubling the crust, baking it in a 13 x 9 pan, and cutting it into small squares.

  14. Mónica

    I have a 9.5 inch tart pan that is only an inch deep. Will that work? Seems shallow…

  15. Kim

    This is the same crust as the Peanut Butter Swirl Tart. It sounds good but it didn’t hold together for me. I’ve posted this comment several times on that thread but it’s never made it past the moderators. The comment wasn’t terrible but it makes me skeptical when only positive comments are allowed.

    • Gaby

      Hey Kim! Could have missed it if it wound up in spam – dont have any pending comments on this recipe at the moment. The crust is DELICATE. Mine crumbles all the time – the nature of potato chips

  16. Roxana Blades

    5 stars
    This recipe produced a beautiful looking tart along with being delicious! Easy to prepare and the flavor of the potato chip crust with chocolate was perfection. We served it on Christmas Day dinner and everyone enjoyed it. It’s on repeat for the next celebration.

  17. Jess

    5 stars
    Made this for Christmas Eve dinner. SO good! I didn’t have chips so I modified the crust. The filling is so rich and the ganache topping was smooth and creamy.

    Definitely making this one again!

  18. Wendy

    when do you add the flour to the crust, cant find it in recipe – or some how I am missing it

    I cant wait to try it. I am making it now. Love all things WGC

  19. Allie

    Would you recommend changing any of the measurements or bake time if using a long rectangular tart pan instead of a round?

    • Gaby

      I haven’t tested it that way but yes, you’d probably change baking time

  20. Nicole

    Would it be okay to make the filling/crust two days before hand and then assemble day of serving?

  21. Cassandra

    Pictures of what each step looks like when complete would be helpful. I am not sure what the filling should look like or what the consistency should be to know if its done…

  22. Karen Sensibile

    hi Gaby is there anything I could sub for the heavy cream-I have a dairy intolerant daughter….would coconut cream work? or any of the the plant based milks?Thanks!

    • Gaby

      I havent tested it personally – but I would say go for coconut cream