Crispy, salty potato chips dipped in glossy chocolate and sprinkled with crumbled bacon put these nibbles way ahead of the chip pack.

Chocolate-Bacon Chips

Line a baking sheet with parchment paper; set aside.

Sort the potato chips to find 50 whole, unbroken chips. Reserve remaining chips for another use.

In a small saucepan, combine chocolate chips and shortening. Cook over low heat until melted. Dip half of each chip into melted chocolate; place on prepared baking sheet. Repeat with remaining chips. Sprinkle bacon crumbles over the still-wet chocolate. Refrigerate chips for 15 minutes or until chocolate is set.

Ahead-of-the-Game Plan: Prepare chips the day before and arrange in a single layer in an airtight container. Cover and store at room temperature (do not chill) to preserve the fresh crunchiness of the chips.
