Chocolate Covered Potato Chips

For the dip method:
1. Sort through the potato chips for the whole, unbroken chips; put those in a bowl to use. Save the small chips for lunch!
2. Gently melt the chocolate chips in the top of a double boiler over simmering, not boiling water; stirring frequently.
3. Meanwhile line 3 sheet pans with parchment paper.
4. When the chocolate has melted bring the whole double boiler over to where you are working and leave the chocolate over the double boiler. This will give you more time to work with the chocolate.
5. Dip half of a potato chip into the melted chocolate, and then sprinkle Heath Bits over the chocolate. Lay the chip on a sheet pan. Repeat this with each chip.
6. Put the chocolate covered chips into the refrigerator to set.
7. Package as desired and store in a cool dry place.

For the drizzle method (you will only need two bags of chips for this method):
1. Sort out and keep the larger pieces of chips. For this method it doesn’t matter if they’re not whole. Spread the chips on 3 parchment lined sheet pans.
2. Gently melt the chocolate chips in the top of a double boiler over simmering, not boiling water; stirring frequently.
3. When the chocolate has melted bring the whole double boiler over to where you are working. Leave the chocolate over the double boiler, this will give you more time to work with the chocolate.
4. Use a spoon or a spatula to drizzle the melted chocolate all over the chips, and then sprinkle Heath Bits over the chocolate covered chips.
5. Put the chocolate covered chips into the refrigerator to set.
6. Package as desired and store in a cool dry place.

Note: If you prefer milk chocolate, then use 10 ounces of milk chocolate bars, not chips. Just break up the bars and melt as instructed above.