- 3 cups kettle-cooked potato chips
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
- Arrange potato chips in a single layer on a waxed paper-lined baking sheet.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over chips. Refrigerate 5 minutes or until set. Yield: 6 servings.
Originally published as Chocolaty Chips in Taste of Home February/March 2015, p10
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