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.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 whole	orange kumaras (about 500g), sliced into 1cm chips
drizzle	Olivado Extra Virgin Avocado Oil
1 tsp	paprika (optional)
2 tsp	lemon pepper
1 box	Waitoa Gluten Free Chicken Tenders

Avocado Mayo

2 whole	NZ Avocados, scooped
2 tsp	DYC Apple Cider Vinegar
2 Tbsp	Superb Herb Italian Parsley
2 tsp	Olivado Extra Virgin Avocado Oil
2 tsp	lemon juice
1 whole	garlic clove, crushed
Salt and pepper, to taste

Equipment

KitchenAid cordless 5 cup food chopper

Directions

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