Peel the oranges and arrange them on a lined sheet (I use a silpat, but parchment paper also works). If any are wet, use a paper towel to pat them dry. Chocolate will not adhere to the wet parts of the orange

Either in a heat-safe bowl over a double boiler (medium low heat) or by 30-second intervals in the microwave, melt the chocolate chips, stirring frequently to prevent burning.

Dip the orange slices into the chocolate, and wiggle them a little bit in the chocolate to create a smoother line of chocolate against the flesh of the orange and to make sure that the chocolate sticks. Gently shake off as much chocolate as you can (about 1-2 tbsps) or else you'll have too much chocolate on the orange piece.

Place on the lined sheet, and gently push the orange slice forward (in the direction of the chocolate-dipped side). This creates a cleaner dipped look because it moves the little pool of chocolate underneat it.

Let cool at room temperature for about 5 minutes, then put in the fridge to set (about 10-15 minutes). Enjoy cold! Store in an airtight container for 2-3 days otherwise the orange will dry out.