Chicken nuggets and potato crisps

For the kids – but low-fat baked, not fried
For 10 (children’s) servings:
1 kg chicken breast fillets
2 eggs
salt
freshly ground pepper
100 g finely grated Parmesan
150 g instant mashed potato powder
20 g paprika powder

1 kg potatoes, weighed when peeled
2 tbsp rapeseed oil
salt
freshly ground pepper
Paprika or curry powder (to taste)

SAGA Cooking Paper
Line two baking trays with SAGA Cooking Paper. Preheat a fan-assisted oven to 180°C.

Cut the chicken breast fillet into strips about 2 cm long and season with salt and pepper. Whisk the eggs well and brush the chicken strips with them.

Mix the Parmesan with the instant mashed potato powder, paprika powder and pepper. Coat the chicken strips with the mixture.

Cut the peeled potatoes into thin slices, place in a bowl and drizzle with 2 tbsp oil. Season to taste - also with the paprika or curry powder if you wish.

Place the coated chicken strips on one baking tray and the potato slices on another and bake in the preheated oven for 25 to 30 minutes.

Meanwhile, prepare the paper cones. Cut the Cooking Paper into square sheets (38 x 38 cm) and then cut again to make two triangles. Twist each triangle into a cone and tuck in the pointed corners. To serve, place each cone in a glass or mug and top them up with the chicken nuggets and potato crisps.

Tip: Goes well with low-fat cream cheese with herbs.