8 oz. (8 squares) semi-sweet chocolate
2 tbsp. shortening
7 1/2 oz. can stacked potato chips (Plain Pringles)

Or 1 1/3 c. semi-sweet chocolate chips.

Line cookie sheet with waxed paper. In small saucepan, melt chocolate and shortening over low heat, stirring constantly. Dip chips halfway into chocolate. Allow excess to drip off. Place on waxed paper lined cookie sheet. Refrigerate to set. 5 to 6 dozen dipped chips.