Combine all ingredients except the peppermint extract in a medium pot. Warm over low/medium heat until the oil and chocolate are melted. Turn the heat all the way down and stir until the sweetener dissolves. Stir in the peppermint extract at the last minute. Be sure not to overheat the chocolate or it will burn.
Pour the chocolate into a parchment lined baking pan or casserole dish (mine was 9x6) and place in the refrigerator for at least 3 hours or until it hardens completely.
Use the parchment paper to lift the chocolate out of the dish and place on a cutting surface. Use a sharp knife to cut into tiny little squares or rectangles. If the chocolate is too hard to chop, simply let it sit on the counter for about 20 minutes so it can soften enough to cut.
If the chips need to be chilled again before placing them in jars, simply lift the parchment back into the dish and chill. To transfer, simply fold the parchment up like a taco and pour the chips into food-safe gift jars and store in the fridge.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.