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Create a wreath template by drawing a circle, 180 mm in diameter, on a sheet of baking paper. Place the sheet, drawing side down, onto a flat tray and set aside until required.
Temper the dark chocolate by placing it into a microwave-safe plastic bowl. Heat in 30 second increments, stirring in between. Once you have 50 % solids and 50 % liquid, stir vigorously until the solids have completely melted. (Alternatively, place the milk chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50 % solids and 50 % liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.)
Slightly crush the potato chips before adding them to the bowl of tempered chocolate. Stir until the chips are completely coated in chocolate.
Using the prepared template, arrange the chocolate chips in a circle on the sheet of baking paper.
Before the chocolate sets, sprinkle the chocolate chip wreath with sea salt.
Allow to set at room temperature. The wreath can be kept at room temperature, in an airtight container, for up to a week.