We loved this recipe from Party Popcorn. The salty, sweet combination is what makes this one a favorite. Plus, there’s that satisfying crunch of the potato chips. Definitely get the chips with the ridges as Ashton Epps Swank suggests. The thickness is key.
Ingredients
- 8 cups popcorn popped
- 1 cup milk chocolate melting candy
- 1 cup potato chips with ridges
- 1/2 teaspoon sea salt coarse
Servings:
Instructions
- Pour the popcorn into a large bowl and remove any unpopped kernels. Drizzle the olive oil over the popcorn. Sprinkle with the Parmesan cheese, Italian seasoning, and salt and gently toss to coat. Serve immediately.
- Pour the popcorn into a large bowl and remove any unpopped kernels. Place the chocolate melting candy in a medium microwave-safe bowl.
- Microwave on medium power for 1 minute. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
- Pour the melted candy over the popcorn, but do not stir yet. Crumble the potato chips over the popcorn bowl (it is okay to have big pieces). Using a large rubber spatula, gently stir to coat.
- Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat, and sprinkle with the sea salt, adding more to taste if desired.
- Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transferring to a bowl to serve immediately. The popcorn may be stored in an airtight container for up to 4 days.
