Measure out half the chips and set aside for another use. Place the remaining chips in a plastic zipping bag and crush.
Line a baking sheet with aluminum foil and spray with non-stick vegetable spray. Arrange fish on foil and pat dry. Spread mayonnaise over top of each fillet; cover each completely with crushed chips.
Bake at 400 degrees for 10 minutes, or until just cooked through. Serve with tartar sauce.