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In a large, glass bowl, melt chocolate chips and coconut oil. To ensure the chocolate doesn’t burn, microwave it in 30-second bursts, stirring between until smooth.
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Dip potato chips into the chocolate. Gently shake potato chips above the bowl, allowing excess chocolate to drizzle off of the chip. Place dipped chips on a piece of parchment paper. Sprinkle with sea salt, if desired. Allow chocolate to harden in a cool location. Store in fridge for up to 1 week.
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