Line a baking sheet with parchment paper or a silicone baking mat. Measure 4 cups of ridged potato chips into a large bowl and gently crush them with your hands until you have smaller pieces (about the size of a nickel or dime), not fine crumbs. If using nuts or toffee bits, measure them out and set aside.

Add the chocolate chips and coconut oil or shortening (if using) to a microwave-safe bowl. Heat on 50% power for 30 seconds, then stir well. Continue heating in 15–20 second bursts at 50% power, stirring after each round, until the chocolate is smooth and glossy. Stop while there are still a few soft pieces and stir until they melt from residual heat.

Alternatively, set a heat-safe bowl over a pot of gently simmering water (double-boiler style), making sure the bottom of the bowl does not touch the water. Add the chocolate and coconut oil or shortening and stir gently until just melted and smooth, then remove from heat.

Stir the vanilla extract and fine sea salt (if using) into the melted chocolate. Taste a small amount and adjust the salt only if needed, keeping in mind the saltiness of your potato chips.

Pour the melted chocolate over the crushed potato chips in the large bowl. Using a spatula or large spoon, gently fold the mixture together, coating all the chips without crushing them too finely. If using chopped nuts or toffee bits, fold them in now so they are evenly coated in chocolate.

If using mini marshmallows, let the mixture cool for 1–2 minutes so the marshmallows don’t melt, then gently stir them in. Sprinkles can be stirred into the mixture at this point if you prefer them mixed throughout.

Using a tablespoon or small cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet, aiming for 1–2 bite clusters (about 1 1/2 tablespoons each). Shape gently as needed and press any loose chips back into the chocolate so each cluster holds together well.

While the clusters are still soft, sprinkle the tops with flaky sea salt, extra sprinkles, or a drizzle of contrasting melted chocolate if desired. Transfer the baking sheet to the refrigerator and chill for 20–30 minutes, or until the clusters are firm to the touch. Alternatively, let them set at cool room temperature for 45–60 minutes.

Once set, peel the clusters off the parchment and arrange on a serving plate or pack into an airtight container or mini cupcake liners for gifting. Store at cool room temperature for 3–4 days, or refrigerate for up to 10 days. For longer storage, freeze in layers separated by parchment for up to 2 months.