Then pop your corn using any method - a microwave collapsible popper or your own electric one, or by stove top. To pop it in a pan, line the bottom of an ordinary deep pot with a tbsp or two of olive oil, and heat but don't let it smoke.
Pour in popcorn kernels, shaking the pan occasionally to assist popping, and remove the pan from the burner when most are popped. Remove any kernels that are unpopped or burned. Put the popped popcorn in a deep bowl. You should have about 6-8 cups.
Prepare chocolate coating
Melt the chocolate chip in a pyrex measuring cup at 60 seconds in a microwave. Sprinkle in the salt.
Once melted, pour the hot liquid chocolate on popcorn in the bowl, and toss with two long utensils until the chocolate coats the popcorn.
Pour the coated popcorn on the cookie sheet, push it around so it is fairly evenly covering the cookie sheet.
Let it sit, uncovered, until the chocolate coating hardens. A few times at first, take a fork and make sure the popcorn isn't sticking to the parchment or to each other.
Once hardened, store in an airtight container in a dark cool area.