1. In a medium sauce pan, heat the butter, sugar, vanilla, and vinegar over medium-high heat, stirring occasionally, until the mixture is a golden amber color and reaches 320 degrees F. This takes 10-15 minutes.

2. Line a cookie sheet with parchment paper. Place the Pringles crisps on the parchment paper, but not touching. Very carefully spoon the hot candy mixture onto one half of one side of the crisps. Use caution and do not get the very hot candy on your skin!

3. Set the candy drizzled crisps aside to cool and set.

4. In a microwave safe bowl, heat the chocolate chips in the microwave in 30-second increments until melted. Stir in the coconut oil until melted.

5. Pour the melted chocolate into a zip top bag. Cut off a tiny bit of the corner of the bag, then drizzle the chocolate over the potato crisps.

6. Refrigerate the crisps for 10 minutes, or until the chocolate is set.

7. Serve the crisps immediately or store in a sealed container until serving.