Chicken Tenders & Kūmara Chips With Avocado Mayo

Instead of ordering fish and chips make this easy recipe that the whole family will love. Eat it at home or wrap it up and enjoy at the beach.

1 box Waitoa Gluten Free Chicken Tenders
Olivado Extra Virgin Avocado Oil
2 Orange kūmara (about 500g), sliced into 1 cm chips
1 tsp Paprika (optional)
2 tsp Lemon pepper
Avocado Mayo:
2 NZ Avocados, scooped
2 tsp DYC Apple Cider Vinegar
2 tbsp Superb Herb Italian Parsley
2 tsp Lemon juice
2 tsp Olivado Extra Virgin Avocado Oil
1 Garlic clove, crushed
Salt & pepper, to taste

KitchenAid Cordless Food Chopper

Preheat the oven to 200°C. Line 2 baking trays with baking paper.
In a large bowl toss prepared kūmara with oil, paprika (if using) and lemon pepper.
Lay chicken tenders on a baking tray and kūmara chips on the other. Bake chicken and kūmara for 20-25 minutes, flipping halfway, until golden and cooked.
Blend avocado mayo ingredients until smooth. Season to taste with salt and pepper.
Serve chicken and chips with avocado mayo. Yum!
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