90g packet sea salt kettle chips
600g chicken mince
1 cup fresh breadcrumbs
1 tablespoon taco seasoning mix
1⁄4 cup finely chopped coriander or parsley
Preheat oven to 180C (160C fan forced). Line a flat baking tray with baking paper. Crush sea salt kettle chips and set aside.
Combine chicken mince, breadcrumbs, Taco seasoning mix and finely chopped coriander or parsley in a bowl. Using slightly wet hands, roll chicken into walnut size balls. Roll in the crushed chips pressing on to cover the balls.
Place nuggets onto prepared baking tray. Push a paddle pop stick into each ball so it reaches the base. Bake for 20 min. Serve with tomato salsa and salad pieces.