Crush your potato chips by placing them in a plastic storage bag and gently hitting them with the back of a measuring cup. Measure out 5 cups once crushed (or weigh out 210 grams).

Add the chocolate chips to a large microwave-safe bowl.

Heat the chocolate chips in 30-second intervals in the microwave until the chocolate easily melts and stirs into a smooth consistency (typically 4-5 intervals).

Line a rimmed baking sheet with parchment paper (or a silicone baking mat).

Spread the chocolate and potato chip mixture into a single layer (about ¾” thick), taking care that there are minimal gaps. Fill any gaps as you go using the potato and chocolate mixture. You will not fill the baking sheet; the rectangle should be about 12-15” x 8”.

Transfer to the refrigerator to chill for 2-3 hours, or until firm.

Once hardened, remove from the refrigerator and transfer the parchment (and bark) to a cutting board. Use a sharp knife to divide the bark into smaller pieces (I aim for about 16 squares)

Transfer to an airtight container lined with parchment paper and store in the refrigerator for up to 1 week, or in the freezer for up to 2 months (place it in a tightly sealed plastic freezer bag first).