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best recipe for Potato Chip Clusters

Potato Chip Clusters

Course Candy, Dessert
Cuisine American
Keyword potato-chip-candy, potato-chip-clusters, potato-chips
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings 36 clusters
Calories 91kcal


  • 3 (4 oz each) white chocolate baking bars i.e. Ghiradelli chopped
  • 1 cup butterscotch baking chips
  • 1 tablespoon solid vegetable shortening
  • 2 cups crushed wavy potato chips
  • ½-3/4 cup salted peanuts (roughly chopped)


  • Line 2 large baking pans with wax paper.
  • In a double boiler over simmering water, melt together white chocolate, butterscotch chips and shortening until smooth. This will take several minutes.
  • Remove from the heat, add potato chips and peanuts. Mix until evenly distributed and ingredients are coated.
  • Use a tablespoon to drop in clusters onto wax paper lined pans. Chill for 2 hours or until set.
  • Store leftovers in an airtight container chilled in the refrigerator. Bring to room temperature for serving.
  • These potato chip clusters can be frozen for up to 2 months.


  • I find it helpful to leave the bowl over the hot water while dividing into clusters, to keep the mixture warm while you work. 
  • You can substitute 1 tablespoon coconut oil in place of shortening, if desired.


Serving: 1serving | Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg