Witches’ fingers with blood sauce

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5. Rub a little oil over a baking tray.
2. Put the chicken onto a chopping board and use a small sharp knife to cut into thin strips (you may need an adult to help you with this).
3. Put 3 tbsp tomato ketchup into a bowl, then add the chicken and mix to coat well.
4. Crush the crisps inside the bags until they are broken into tiny pieces. Tip the crushed crisps into a big bowl – make sure you take the small blue bags of salt out of the bowl!
5. Dip the chicken strips 1 at a time into the crisps to coat them, then put onto the baking tray. Wash your hands after handling raw chicken — this is very important.
6. Roast for 10-12 minutes, until the chicken is cooked through and the crispy coating is golden. Serve the chicken fingers with tomato ketchup for dipping.