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.
Add your chocolate chips to a small bowl. Microwave in 30-second increments, stirring each time to melt completely. Mine took about a minute.
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.
Bake for 10 minutes or until crispy. Let cool completely before enjoying!
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.