This is pure sin! Be prepared to watch these chips disappear... quickly!!!

Choose the best potato chips from the bag. We loved using the largest chips. Arrange the chips on wax paper. In the microwave for 20 seconds, melt the caramel bits with 1 tbsp of whipping cream. Or, follow package directions if you are using another type of caramel. Bring it to a smooth consistency so you can easily take a teaspoon full and drizzle all over the chips. It doesn't have to be perfect, just make sure to get all the chips covered with a few drizzles. In a double boiler, mix 6 oz of semi-sweet chocolate chips (or any other chocolate) with 3 tbsp of whipping cream. Get it to a nice and creamy consistency so you can easily drizzle the chocolate. Take a teaspoon and start drizzling all over the chips. Again, there is no skill to this, perfection is not part of this recipe. Once the chocolate is drizzled, immediately cover the chips with the crushed almonds. Use as little or as much as you want. This dessert is best served immediately.

Transfer the chips from wax paper to a pretty white dish. Make sure to provide some napkins since the chocolate won't be "set" and may drip a bit.