Cannabis-Infused Chocolate-Dipped Potato Chips
A sweet-and-salty confection made by dipping crispy kettle potato chips into rich cannabis-infused dark chocolate. The result is a gourmet candy with bold texture contrast and effortless preparation.
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A Note on Dosing
This recipe makes 20 chocolate chips
Using 2g cannabis at 15% THC
≈300mg THC total
≈15mg per chip
Adjust potency by using fewer chips per serving.
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Terpene Pairing & Strain Suggestions
Myrcene – enhances chocolate richness
Caryophyllene – peppery contrast to salty chips
Limonene – bright sweetness balance
Look for strains with dessert or chocolate terpene profiles.
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Step 1: Decarboxylation
Ingredients
2g cannabis flower
Method
1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment lined tray
4. Bake 35–40 minutes
5. Cool completely
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Step 2: Infuse Coconut Oil
Ingredients
¼ cup coconut oil
Decarboxylated cannabis
Method
1. Melt coconut oil in saucepan on low heat
2. Add cannabis
3. Maintain 160–180°F
4. Infuse 2 hours, stirring occasionally
5. Strain through cheesecloth
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Step 3: Melt Chocolate
Ingredients
10 oz dark chocolate
2 tbsp infused coconut oil
Method
1. Melt chocolate using double boiler or microwave
2. Stir in infused oil
3. Mix until smooth and glossy
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Step 4: Dip the Chips
Ingredients
20 kettle-cooked potato chips
Method
1. Dip each chip halfway into chocolate
2. Place on parchment lined tray
3. Sprinkle lightly with sea salt
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Step 5: Set the Chocolate
Method
1. Refrigerate 15 minutes
2. Allow chocolate to harden completely
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Storage
Room temperature: 1 week
Store in airtight container.