Line a large cookie sheet with parchment paper. Set aside. Mix together graham crackers, 1 cup potato chip crumbs, butter, peanut butter and powdered sugar in a large bowl.
Using a tablespoon, scoop out a rounded amount of the peanut butter mixture and roll it into a ball. Place on the prepared cookie sheet. Continue until the mixture is gone. Place the cookie sheet in the freezer for 15 minutes to allow the truffles to set up and harden a bit.
Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring each time, until just melted.
Dip truffles into the chocolate and roll around until coated with two forks. Remove truffle from the chocolate by scooping under it with a fork and tap on the edge of the bowl to remove any excess chocolate. Place back on the parchment lined cookie sheet and sprinkle with the reserved potato chip crumbs. Repeat until all the truffles have been coated. Place in the refrigerator for 30 minutes to allow the chocolate to harden. Store in an airtight container in the refrigerator.