Salted Chocolate Tart with Kettle Chip Crust


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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.

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 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)

Salted Chocolate Tart with Kettle Chip Crust

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Gaby Dalkin
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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.
Salted Chocolate Tart with Kettle Chip Crust: Chef Vision

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  1. Corey

    I’ll be giving the crust a try sometime soon, but using the Maple Bacon Kettle Chips for an egg custard. Also thinking of doing a lemon tart with one of the Chili varieties of chip.

  2. Jessica | Defining Wonderland

    I made this last night to take to a BBQ today. When I told folks what I was bringing, the response was, “Holy crap, that sounds amazing!” Thanks for posting and I do have a question: have you ever tried topping the tart with some whipped cream or vanilla ice cream? I was wondering if that would help cut the richness of the chocolate.

    • Gaby

      I’ve served it with vanilla bean ice cream and you’re spot on! It helps balance out the chocolate. Either way – I love it!!

  3. Toni

    Here’s a dumb question…for the chocolate filling, the instructions say to add the egg, vanilla, and salt to the melted cream/chocolate. I’m assuming there has to be some sort of wait time for the chocolate to cool off so the egg doesn’t cook…? Or does the cream/chocolate not get that hot…? Thanks!

    • Gaby

      Hi Toni,

      when you’re at this step, you’re essentially tempering the eggs into the chocolate and getting them luke warm before you pop it into the oven and let the entire thing bake! 🙂 Hope this helps

    • Toni

      Thanks Gaby! I made this today, and it’s currebtly chilling in the fridge. I don’t have a real food processor, so I used my immersion blender “processor” attachment in small batches. The crumbs never got small enough, so my crust : filling ratio might be off. I had a little over 3/4 cup of ganache left over! Any reason why?

  4. Becky

    Hi! Just found this on pinterest and it looks great for Thanksgiving. I’ve never made a tart before so I have an excuse to buy a new baking utensil – yay! Should I get a pan with a permanent bottom (I don’t know how else to describe it!) or a removable one?

    • Gaby

      I use the tart pan with the removable bottom!! Easier to serve 🙂

  5. Mark

    Made this Yesterday, LOVED it. For some reason my store didn’t have the sea salt chips so went for the Jalapeno, gave it a nice bit of heat. good idea using chips, I’m already thinking of what to use next. Thanks

  6. Sophie

    If I dont have time to refrigerate overnight, could i put it in the freezer for a few hours before serving? Or would you suggest something else?

  7. Corey Muller

    this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?

  8. Corey Muller

    this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?

  9. Corey Muller

    Also should it stay in the fridge until serving or will it be too tough to cut?

  10. Nicky L.

    Anyone at high altitude have experience with this recipe? Anything resembling a custard (the filling has cream and eggs) can be tricky up here at 6500 ft. 🙂

  11. Chris

    Yum!! That with some fresh berries sounds delicious! Looking forward to making!

  12. Michelle G

    Made it. Took it to a dinner party. Rave, rave, rave reviews. It was incredible!

  13. Erin

    When baking the crust, should I fill it first with baking beans, or is this step unnecessary?

    It looks amazing!

    • Gaby

      no need for baking beans but you’re welcome to use them if you prefer!

  14. Bo

    They only sell 3 flavours of Kettlechips here but the packaging looks very different from yours so if you wouldn’t mind sharing just how large ‘sharing size’ is, that would be lovely. The recipe looks great and I would love to make it myself.

  15. Linda

    This recipe was awesome! The crust fell apart quite a lot but tasted amazing! But definitely best served with vanilla ice cream or vanilla sauce.

  16. Shirley Oakley

    Is 8.5 oz. the sharing size? Please hurry, i am making this right now

  17. Alena

    Have you ever tried this with sweet potato chips? Think it would add a nice holiday twist!

  18. jenn

    Hi Gaby! I don’t have a tart pan…can I sub in a pie plate? Looking forward to making this for new years!

  19. Susan

    So, i accidentally grabbed sea salt and vinegar chips and didn’t have time to get another bag. Went ahead and made it any way…… hopefully the vinegar won’t ruin it. Should I even serve it?

  20. Wynne

    Can I use good chocolate rather than chocolate chips or is there a reason you chose chips?

    • Gaby

      good chocolate totally works – just chop it up into small pieces before melting! I just like the chips because it eliminates that extra step but either would work!

  21. Karen Brady

    Made this last night for a dinner party. AMAZING! You combined my two favorites: chocolate and potato chips! And it was really easy to make too! Thank you soo much! I posted a pic on Instagram. Will definitely be making this again along with your BLT Guacamole! Outstanding!

  22. Mary

    What do you think of making this with dark chocolate instead of semi sweet? Planning to make this for my Mom’s birthday next weekend.

  23. Tinisha

    My chocolate filling looks more like brownie mix, but not as smooth. Did I do something wrong? It was thick and almost textured. I had the heat on medium as the directions instructed, but it seemed too hot maybe? It’s baking now so we will see. It tasted fine.

    • Gaby

      the filling is thick! when you add the ganache is will be smooth on top

  24. Annalisa

    I made this gluten free with 2 tablespoons corn starch and 2 tablespoons gluten free ap flour in place of the 1/4 c ap flour. I thought cornstarch would absorb some of the grease better than using all gf ap flour. We will see how it turns out. Hopefully dearlicious. I also used a bigger pan for thinner pieces (10” springform pan). This is a trick I learned from my sister in law when making really rich desserts (stretch the love, more pieces and slice em thin). I baked it for a little less time on crust (10 min) and filling (17 min) since it was a little more spread out.

  25. Maureen

    This looks amazing! If I were to try and make this egg-free, do you have a recommended replacement? I was thinkkng aquafaba or a flax-egg would probably be best for consistency.

    • Gaby

      I haven’t tried it so I don’t have any insight unfortunately!