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If your popcorn is not already popped, see notes. Take all 5 cups of popped popcorn and add to a large bowl. Preheat your oven to 320 degrees F and line a large baking sheet with parchment paper.
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Add your chocolate chips to a small bowl. Microwave in 30-second increments, stirring each time to melt completely. Mine took about a minute.
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Pour your melted chocolate over popcorn in bowl, stirring to coat. Spread covered popcorn in a single layer over your baking sheet. Try not to overlap kernels if possible, as we want them to crisp up nicely. Sprinkle all popcorn with Morton Fine Himalayan Pink Salt.
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Bake for 10 minutes or until crispy. Let cool completely before enjoying!
Tip:
To pop your corn on the stove, add 1/2 cup dry kernels and 2 TBS neutral oil to a large sauce pot with a lid. Heat over medium-high until you hear a few kernels pop open. Once the popping begins, shake the pot continually over the heat until popping stops. I recommend wearing oven mitts during this process.
