In a large mixing bowl, beat peanut butter and butter until smooth.

Gradually add the powdered sugar, beating until combined.

Add vanilla.

Add 2 cups potato chip crumbs, and beat until combined – dough should roll into balls easily.

Line a large baking sheet with parchment paper.

Using a spoon or cookie scoop, scoop dough by tablespoonful, and roll into balls.

Place in the freezer for 15-20 minutes.

Meanwhile, melt the chocolate.

Heat chocolate in a medium saucepan over low heat until melted and smooth.

Using a fork or toothpick, dip balls one at a time into the melted chocolate, let the excess drip off, and return it to the baking sheet to set.

Using remaining 1/4 cup potato chip crumbs, sprinkle each truffle with crumbs.

Allow to set before serving, about 10-15 minutes.