Let ice cream stand at room temperature 15 minutes to soften.
Meanwhile, line a jelly-roll pan with parchment paper, and place in freezer. Pour crushed potato chips into a shallow dish.
Scoop ice cream into 24 small balls using a 1 1/4-inch ice-cream scoop, and roll in crushed potato chips. Arrange on prepared pan in freezer. Freeze truffles 30 minutes. Serve immediately, or place in a zip-top plastic freezer bag, and freeze up to 1 month.