2 bags 240 g Miss Vickie's potato chips, jalapeño flavored

2 eggs

Salt

12 skinless chicken drumsticks

Preheat the oven to 180 °C (350 °F).

In a food processor, pulse the chips until they are finely crushed. You will get about 1 litre (4 cups) of crushed chips.

In a bowl, whisk together the eggs and salt.

Dip the drumsticks in the eggs, then coat generously with the potato chips.

Place the drumsticks on a baking sheet lined with parchment paper. Bake in the middle of the oven for about 45 minutes, turning them halfway through cooking.

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