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

Gaby Dalkin
This Salted Chocolate Tart with Kettle Chip Crust is the MOST decadent sweet and salty treat you could ever make!
5 from 3 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.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Salted Chocolate Tart with Kettle Chip Crust | ShoutYourSite

    […] Salted Chocolate Tart with Kettle Chip Crust […]

  2. ashley – baker by nature

    Oh my gaaaaaaaaawd, Gaby! Are you kidding me with this tart!? It is heaven.

  3. Annette Franklin

    amazing …kettle chips are my fave…you did to mention black pepper!!

    this sounds incredible…i love seeing all of your creations…thank you for sharing

  4. Helen Kennedy

    This sounds amazing. I’m not sure the Other Half would like the potato chip base, but he doesn’t need to know… 😎

  5. Meagan @ A zesty Bite

    This tart is gorgeous. What a great combo chips and chocolate!!!

  6. Courtney @ Pizzazzerie

    This is seriously so gorgeous! Almost too pretty to eat – almost! Yum!!!

  7. Heather Christo

    I LOVE these chips!! Sea salt and vinegar and jalapeno are my very favorite. But this tart is totally out of this world!!

  8. Julie @ Table for Two

    oh my gawwwwd. this looks like the most amazing tart i’ve ever seen!! i want a LARGE slice!

  9. Carmen Carlton

    This looks just like the kind of chocolate dessert I’ve had in mind to share at the family Christmas get-together. So I am eager to make this.
    I do have a question though. How many ounces in that “sharing” size bag of Kettle Chips? I can only get the regular 8.5 oz. bag at my local supermarket.

  10. Carmen Carlton

    Oooops!!! I just noticed that my 8.5 oz bag IS the “sharing” size. My bad…

  11. Lisa [With Style & Grace]

    No way? Kettle chip crust?? This sounds too good to be true.

  12. Chris

    Should the tart be removed from the pan before chilling and serving? Just not sure if the crust will hold up if I try to remove it before, but I don’t want it to get soggy either.

    • megan

      I think I may have messed up (typical!) somehow. My crust is cooling right now but was awful tggreasy/ buttery when I put it in the oven. Still looks kind of greasy and doesnt look at all like it will hold up. What happened? Any help would be great – Im taking to a NYE party tomorrow

    • Gaby

      Hi Megan! The crust is a bit greasy – it’s the nature of using potato chips. But it should hold up once it’s baked! And then when you add the chocolate ganache topping it will hold it together too!

      I usually leave it in the pie/tart pan when I cut it just to let it hold it’s shape!

    • Jennifer

      When I pulled the crust out of the oven it still isn’t very solid — hope the filling will spread without pulling it apart. Cross your fingers!

  13. Kate Ramos

    This takes the whole chocolate covered potato chip thing to a entirely new, and devilish level. You are a crazy genius.

  14. Kathy – Panini Happy

    Oh, I’m ready!! What an amazingly inventive idea. And how much fun to go to Kettle Chips HQ, I’m quite sure I would love that!

  15. Laura @ Laura’s Culinary Adventures

    This is one of the most beautiful ideas I have ever seen!

  16. » Happy Holidays! May I Have The Ring

    […] chocolate tart with a potato chip crust is […]

  17. Margaret

    Its sitting in my fridge cooling as I type! Had some extra melted white chocolate so drizzled that on top and didn’t have a tart tin so used a glass pie plate. Pretty sure it will still be yummy! Thanks for the great recipe!

  18. Miargaarmiga

    Mine is in the oven as I type! My only problem is that I have to wait until tomorrow to eat it! If it is 1/2 as good as the spatula I just liked it will be amazing!

  19. Alex

    This tart looks so delicious that I decided I had to make it for Xmas dessert. I do have a silly question though. Do I need to prepare the tart pan in any way before putting the crust in? I wasn’t sure if it needed to be greased or anything so the crust doesn’t stick to the pan. I’ve never made a tart before so this should be interesting…

    • Gaby

      Hi Alex – there’s enough butter in the crust so you dont have to grease the tart pan! Merry Merry!

  20. Laura

    I just want to be sure I read it right. For the filling there is only 1/4 cup of cream, correct?
    My chocolate is a little lumpy but I added oil and it should bake okay. I hope. In the oven now. Can’t wait to try it!

  21. Natalia

    Do you have to let it chill overnight? If not overnight, how long does it need to be in the fridge for?

    • Gaby

      I let it set overnight when I make it – but if you don’t have time – I’d chill it for at least 2 hours before cutting! 🙂

  22. Ann M.

    I made this the other night and it was delicious… I had guests who couldn’t have eggs, so I substituted 1/2 cup of puréed tofu and it turned out great. Is there a secret for the crust? Mine was a little crumbly and doesn’t really stay on the tart when I cut it.

    • Gaby

      whoa! that is such a fun and unique substitution! love it!

      The crust is pretty crumbly – but that’s just what happens when you use potato chips 🙂

  23. Karen

    I just made this to take to Christmas dinner tomorrow. It looks delicious. I have a couple of questions. I used unsweetened chocolate for the ganache. Is that different than bittersweet? The ganache is pretty bitter, will that be balanced by the filling? I’d love to taste it before I take it, but obviously can’t.

    • Gaby

      Hi Karen! Yes, the unsweetened chocolate will make it a bit more bitter – but I bet it’s still going to be delicious and it will absolutely be evened out with the filling

  24. National Chocolate Day- great recipes and fun chocolate themed gifts! | Daily Holiday Blog

    […] Salted Chocolate Tart with Kettle Chip Crust by What’s Gaby Cooking […]

  25. weekend links | Good News Santa Barbara

    […] Salted chocolate tart with kettle chip crust.  Uh, yes please! […]

  26. Barbara Hanville

    I made this for a family get-together – everyone loved it. I do have a question though – the potato chip crust totally fell apart when I removed this from the tart pan – any suggestions for keeping it on the tart?

    • Gaby

      Hi Barbara,

      The crust easily falls apart – I left the bottom of my tart pan on the tart and cut it from there so it stays in tact!! Hope that helps 🙂

  27. Sara

    Chilling in fridge ready for New Year’s Day dinner. Can’t wait to try it!,,

    • Terra

      I know your question was forever ago, but I plan on using all purpose GF flour. All the other ingredients are already gluten free.

  28. Abby

    I made this for Christmas dessert and there was not a piece left — huge hit. My crust stayed together pretty well and the filling was extremely decadent. Thanks for the recipe!
    xx Abby | a geek tragedy

  29. Katie

    How do you think this would work with the Kettle Brand BAKED chips instead of the regular kind?

    • Gaby

      Hey Katie! I haven’t tested it that way but I think it would be great! Probably a bit less oily too – so that could be great!

  30. Megan {Country Cleaver}

    Don’t get in my way – I’m going straight for this whole tart!!!

  31. Dark Chocolate Tart with a Sea Salt Potato Chip Crust | OscarSuzy

    […] yeah, that happened. This is a slightly adapted recipe from a website called “What’s Gaby Cooking?” so kudos to her for coming up with one of the most delicious desserts I’ve tasted in a long […]

  32. Andrea

    This looks amazing! Do you think this would work in mini-muffin form? I’d love to make it for Easter (but am afraid if I make it as a tart some choc-o-holic (me!?) might overindulge! Thanks!

  33. Maryah Bell

    This was very tasty! We made some caramel to drizzle on top and mixed a little chilli powder and espresso into the ganache. It was great!

  34. Dannii D.

    I both love and hate you. But mostly, LOVE. I think I have dies and gone to sweet and salty heaven…..Thank goodness for you!

  35. Salted Chocolate Tart with Chip Crust | Recetas Favoritas

    […] Salted Chocolate Tart with Kettle Chip Crust […]

    • Gaby

      it should!! I haven’t tested it = but I bet it would be great

  36. Salted Chocolate Tart with Kettle Chip Crust | Food- Mafia

    […] Go to full Instructions […]