A two-ingredient sweet and salty snack: individual Pringles dipped in melted chocolate, then set on a tray straight from the freezer so the coating firms up in seconds without dripping. The chilled tray is the trick that makes this work. Prepare it by freezing a thin layer of water under a second tray while you melt about 100 g (3½ oz) of chocolate in the microwave for around 1 minute, stirring until smooth. Shake off the excess after each dip to keep the shell thin. You will know they are done when the surface turns from glossy and wet to matte. Milk, dark or white chocolate all work here.
Instructions
- 1
Pour a thin layer of water into a shallow tray, sit another tray on top, and put it in the freezer to create a cold work surface.
- 2
Break one chocolate bar into small pieces, place in a glass, and microwave for about 1 minute until fluid and glossy. Stir until smooth.
01:00 - 3
Dip each Pringles chip into the melted chocolate, covering most of it. Shake off the excess and lay it on the chilled tray. The cold surface sets the chocolate in seconds — no dripping, no waiting.
- 4
Once the coating stops looking wet, they’re done. The thin chocolate shell lets the chip flavor and salt come through much louder than the tube method. Enjoy!
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Frequently Asked Questions
Why use a frozen tray?
A chilled surface sets the chocolate in seconds, so the shell stays thin with no dripping or waiting. Make one by freezing a thin layer of water under a second tray.
What chocolate works best?
Any bar that melts smoothly — milk, dark or white. Keep the coating thin so the chip’s salt and crunch still come through against the sweetness.
How do I store them?
Keep them in a single layer in the fridge or a cool spot, and eat within a couple of days while the chips are still crunchy.
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