Preheat oven to 350°F (180°C).

In food processor, pulse LAY’S^® CLASSIC Potato Chips until they resemble coarse crumbs; set aside.

In bowl, whisk together flour, cocoa, baking powder and salt; set aside.

In separate bowl, stir together melted butter and sugar until blended. Stir in eggs and vanilla. Stir in flour mixture just until moistened. Fold in 1/2 cup (125 mL) LAY’S^® crumbs and 1/2 cup (125 mL) chocolate chips.

Scoop dough into heaping 1/4 cup (60 mL) rounds onto 2 parchment paper–lined baking sheets, about 4 inches (10 cm) apart.

Bake in batches for 8 to 10 minutes or until edges are set and a few moist crumbs adhere to toothpick when inserted into center of brownies. Let cool completely in pan on rack or refrigerate for up to 2 hours.

Meanwhile, in heatproof bowl set over saucepan of barely simmering water, melt remaining chocolate chips with coconut oil.

Using 2 forks, dip brownie rounds into melted chocolate, one at a time, letting excess drip back into bowl. Transfer to parchment paper–lined tray. Sprinkle with remaining LAY’S^® crumbs. Let stand until chocolate is set.