75Tostitos "Hint of Lime" tortilla chips (This is roughly one 13-ounce bag of chips, which includes whole and broken chips. If you want to be able to pick the most perfect, intact chips you can have a second bag of chips handy.)
Line 3 or 4 baking sheets with waxed paper. Set a wire rack into one of the lined pans.
Heat water in the bottom of a double boiler. Bring to a simmer. Add the chocolate to the upper pan and stir until melted and smooth. (If you don't have a double boiler, use a heatproof bowl set over a pan of simmering water.)
Work carefully so that the chocolate will not drip on your skin. Hold one chip over the pan of chocolate. Use a small ladle or spoon to pour chocolate over most of the chip. Coat both sides of the chip, allow the excess to drip off and then place the chip on the cooling rack. Repeat these steps with more chips.
When the rack is full, transfer the cooling chips to the waxed paper-lined baking sheets, making the rack free to hold more chips. Repeat with the rest of the chips and chocolate.
Allow the chips to cool completely at room temperature until the chocolate is set and firm - about 40 minutes to an hour.
The chips taste best when enjoyed the same day. However, extras can be stored in an airtight container at room temperature for 1-2 additional days. The chips will be slightly chewier but still tasty.
Be careful when dipping the chips or ladling chocolate over them not to let the hot, melted chocolate touch your skin. If you prefer, you can lay the chips out on a wire rack and drizzle the chips with chocolate.