Toss the potato chips with the oil, then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–40 minutes, turning occasionally until golden and crisp.
Meanwhile, toss the breadcrumbs with the lemon rind and parsley on a plate. Lightly coat the fish goujons in the flour, then the beaten egg, and finally the breadcrumbs. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for the final 20 minutes of the chips' cooking time, until the fish is opaque and cooked through.
Roll 4 sheets of A5 paper into cones and seal with tape. Place in a bottle holder to help load each with chips, and place 4 goujons on top. Allow the kids to eat these healthy fish and chips with their fingers, dipping them into the ketchup for good measure!