Do ahead: Combine soy milk and lemon juice in a medium-sized bowl. Let sit for 10 minutes until milk seems to curdle a bit. Add chicken and spices. Then marinate your chicken for at least 30 minutes. Overnight is also fine.

Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with foil and grease them.

Now for the fun part. Crush those chips! The kids can help—because it’s impossible for them to be too broken. The more crushed they are, the better they will stick to the chicken. Smash, smash, smash. Yes, for a better crumb you can dump them into a food processor and pulse, but I find that letting the kids get involved makes it more likely that they will actually eat the chicken. (Note: A five-ounce bag of potato chips is too small, but a 14-ounce bag is too big. You can crush the whole bag and save half for the next time.)

Remove chicken from marinade and coat in crumbs, pressing to adhere. Place on baking sheet. Spray very, very generously with nonstick cooking spray. Sprinkle the whole thing with garlic salt (omit if using flavored chips).

Bake for 20 minutes, until crispy and golden. Enjoy plain or with a dip and fries on the side.