1 bag of Frito Scoops or make your own
3 cups semisweet or milk chocolate chips (I used Ghirardelli)
4 tablespoons vegetable shortening
Place the chocolate chips and shortening together in a medium microwave safe bowl.
Line a baking tray with parchment paper or aluminum foil and make room in the refrigerator or freezer for it.
Heat in the microwave 30 seconds at a time, stirring after each time. The chocolate and shortening should start to melt after about 2 to 2 1/2 minutes.
Continue heating and stirring until the both ingredients are completely melted and can be stirred to create a smooth sauce.
When the chocolate is ready, begin dipping the fritos in it, one at a time. Dip only halfway so that you have a part of the chip to grab when served.
After dipping the frito, place it on your lined baking tray. Repeat until you run out of chocolate.
Place the tray in the refrigerator or freezer for at least 15-20 minutes. When the chocolate is solid, place the jets in a gallon ziptop bag and store in the refrigerator until ready to serve.