Line a 11 x 15 inch jelly roll pan with parchment or wax paper.
Arrange 5 cups of potato chips on the paper. Crush the remaining 1 cup and set aside.
Melt the milk chocolate chips with 2 Tbsp of vegetable shortening in the microwave on 50% power. Heat in 20 second increments stopping to stir each time. Repeat until smooth. Drizzle over the potato chips. (Add 1-2 Tbsp heavy cream to thin further, if needed.)
Melt dark chocolate chips with 1 Tbsp vegetable shortening. Drizzle over the milk chocolate. (Add 1 Tbsp heavy cream to thin further, if needed)
Melt white chocolate in a double boiler with 1 Tbsp vegetable shortening. Drizzle over the chips. (Add 1 Tbsp heavy cream to thin further, if needed)
Sprinkle the remaining crushed potato chips on top while the chocolate is wet.
Place pan into the refrigerator chilling until set. Break or cut into desired size pieces.
Store at room temperature in an airtight container for up to one week.
When melting the chocolate, add cream in 1 Tbsp increments if needing to thin further.