Caramel Chocolate Covered Potato Chips

(1 vote)
3 minutes
May 17, 2021
Carole Jones

I am in the process of trying to solve some stomach issues for Jones baby #5.  Last week, we eliminated dairy and then reintroduced it to see if that was the culprit but no luck.  Our next attempt was to tackle gluten and this week has been a lot more difficult for him than the dairy.  Being gluten intolerant myself, I totally empathize with my little dude.  It is miserable.
Caramel Chocolate Covered Potato ChipsIn an attempt to bring some fun to his lousy week, I whipped up these killer gluten-free treats 🙂  I would normally have used pretzels for that addictive sweet and salty combo, but pretzels are a no-no this week.  Caramel Chocolate Covered Potato Chips are born!

Caramel Chocolate Covered Potato ChipsThese honestly couldn’t be more simple and no need to turn on your oven or stove during a hot summer day!  Just two bowls and a microwave 🙂

Caramel Chocolate Covered Potato Chips My main tip for this recipe is to only coat one side of the chip with the caramel and chocolate or it will get a bit soggy.Caramel Chocolate Covered Potato ChipsThese will last for a couple days in an airtight container but are best the day they are made.
Caramel Chocolate Covered Potato Chips

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Caramel Chocolate Covered Potato Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


  • 25 rippled potato chips
  • 15 Kraft caramels
  • 3.5 ounces quality dark or milk chocolate
  • 1/4 tsp of coconut oil or shortening
  • Chopped peanuts, optional


  1. Unwrap the caramels and put them in a small microwave safe bowl with 1 tsp of water. Microwave on high for one minute then stir until combined. Use the spoon to spread a thin layer of caramel on one side only of a potato chip. Place it on some wax paper to harden and repeat with remaining chips.
  2. Place the chocolate in a small microwave safe bowl with the coconut oil. Heat on high for one minute. Stir well and microwave for another 30 seconds if it is not completely melted. Use the spoon to place a thin layer of chocolate over the caramel on the chips then sprinkle on the chopped nuts if using. Allow the finished chips to sit in the fridge for 15 minutes so the chocolate firms.


  • Serving Size: 1/5th
  • Calories: 339
  • Sugar: 19g
  • Sodium: 213mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


9 years ago

These look really good. Sweet and Salty..Thanks for sharing.

9 years ago

Thanks Sharon! They are dangerous for sure so be warned 🙂 Carole

Rodir Blog
7 years ago

Figi Apos S Chocolate Covered Potato

[…] using. Allow the finished chips to sit in the fridge for 15 minutes so the choc […]

4 years ago

I love a good salty-sweet combination, and Chocolate Covered Potato chips are a 5-star salty-sweet combo in my book. Butyou know what makes a chocolate covered potato chip even better?

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