normapattersonemmereeves

Ingredients

• 24 ounces (680.39 g) milk chocolate chips
• 2 tablespoons vegetable shortening
• 4.5 ounce (127.57 g) bag of ridged potato chips

Instructions 

• Line two baking sheets with parchment paper; set aside.
• In a medium heatproof bowl set over a small saucepan of barely simmering water, combine the chocolate chips and vegetable shortening, stirring occasionally, until completely melted and smooth.
• Drop a few potato chips at a time into the bowl and, using two forks, flip the potato chips over so they are completely coated in chocolate. Lift out of the chocolate, allowing any excess to drip back into the bowl, and place on the lined baking sheets. Repeat until you have used up all of the potato chips and/or chocolate. Allow to set at room temperature until the chocolate is firm, about 2 hours.

normapattersonemmereeves

Greetings.  I am Lady Norma Patterson.

I am a dancer and an artist in Fargo, North Dakota.

I am Filipina, Native American Indian, Hawaiian, African, and American.

I have a puppy named Jasper.