Preheat the oven to 375°F (190°C) and grease a sheet pan with the tablespoon of olive oil; set aside.
In a bowl, whisk together the melted butter and buttermilk until combined, then add the chicken strips and toss to coat completely; set aside to marinate briefly.
Place the Mediterranean veggie chips in a food processor and pulse until they form fine crumbs; transfer the crumbs to a medium mixing bowl.
Working with one strip at a time, roll each chicken piece in the chip crumbs, pressing the crumbs onto the chicken to adhere, then arrange the coated pieces on the prepared sheet pan.
Sprinkle the seasoned salt and black pepper evenly over the coated chicken pieces.
Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the coating is golden and crisp.
