Cut each strip in half (will yield 12 small rectangles, but
if you want to make small snack size croissants, cut the
small rectangle in half one more time to yield 24).
Place 1 heaping tablespoon chocolate chips
on the pastry rectangle.
Fold pastry rectangle in half, over the chocolate chips.
Use the pad of your finger or a fork to secure the edges.
Make two small cuts to the top of each pastry and transfer
the pastries to a parchment lined baking sheet. Bake for 20-23
minutes (rotating 180 degrees after 10 minutes) at 400 degrees.