Heat oven to 325°F. Prepare batter using 1 tablespoon of oil (instead of 2 tablespoons), for a firmer-textured cake. Fold chips into batter and divide between pan halves. Place pans in baking stands on a baking sheet. Bake 35 minutes, or until a toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. With a serrated knife, level tops of cake halves. Invert halves onto wire racks; lift off pans and cool completely.