Stir 8 ounces chocolate until melted in a medium glass bowl set over a saucepan with lightly simmering water (not touching the bottom of the bowl). Remove from the heat and stir in the remaining 4 ounces chocolate. Cook's Note: This will cool the chocolate down and help it set.
Dip each potato chip halfway into the melted chocolate. Place on a waxed paper-lined baking tray and place in the refrigerator until hardened, about 20 to 45 minutes.
Recipe courtesy the Neelys
Recipe courtesy of Emeril Lagasse