In a small heavy saucepan, melt the chocolate and shortening over low heat, stirring occasionally until the chocolate starts to melt. Immediately remove the chocolate from the heat and stir until smooth.
Dip about one-third of the potato chip into the melted chocolate. (Handle carefully so chip doesnt break.) Holding chip over saucepan, allow excess chocolate to drip off. Place on a waxed-paper-lined baking sheet. Repeat with remaining chocolate and chips. Let stand at room temperature until chocolate sets. (Dipped chips may be stored in an airtight container up to 24 hours.)