Place the potato chips in a plastic bag. Whack. Hit. Pound the chips until they are fine crumbs. Watch the bag as it could tear with the sharp chips. Another way, would be to roll a rolling pin, can or bottle over the bag. Or if this seems too messy- throw them in a food processor and blend until crumb like.

On a plate, toss together the potato chips and panko crumbs. Whisk together the mustard and beaten eggs in shallow bowl. Dip the tilapia pieces into the mustard-egg mixture. Shake off the excess and place in the crumb mixture. Adhere the crumbs, pressing in slightly.

Place on a baking sheet lined with foil or parchment. Now preheat the oven to 475. This will give the coating a few minutes to dry itself onto the fish. Just before placing in the oven, spray the fish with the olive oil spray. Flip over the fish pieces, spray again lightly with the olive oil. Roast for 5-8 minutes. Flip over the fish and bake for 4-6 more minutes until the fish is golden and flaky when broken. Or slightly firm when you touch it in the center.