Line a plate or a tray with wax paper. Wash the strawberries and pat them dry with a paper towel.
Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave in 30-second sessions, stirring after each session. They should be mostly melted after three such sessions.
Stir the oil into the melted chocolate.
Dip each strawberry into the melted chocolate. Lift up and twist around to get rid of any excess chocolate. Place on the wax paper.
Chill the strawberries in the fridge for 30 minutes before serving.
Video
Notes
*You won't use all the chocolate, but you need all of it to properly dip the strawberries. I usually use about 2 oz of chocolate. The nutrition info reflects that.I prefer to use medium-sized strawberries when making this recipe. The big ones may seem impressive, but they're inside can be white and watery.You can keep the leftovers in the fridge, in an airtight container, for up to two days. But it's best to eat them on the day you make them, or they could become mushy. I don't recommend freezing the leftovers.