Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set the sea bass on the parchment and pat dry with a paper towel.
Brush just the tops of the sea bass fillets with a thin layer of mayonnaise. Sprinkle the tops with salt and pepper.
Then place the potato chips in a food processor and pulse until the chips are broken into fine crumbs. (You can also crush the potato chips by placing them in a large zip bag and crushing with a rolling pin.)
Pour the crumbs on a plate. Press the top of each piece of sea bass into the crushed potato chips, then set them back on the parchment with the potato chip crust up.
Bake the sea bass for 10-15 minutes—10 minutes for thinner pieces and 15 minutes for pieces closer to 2 inches thick. Be very careful not to over to overcook. Sea bass is better enjoyed slightly undercooked than over cooked. Serve warm.
NOTE: If using a white fish other than sea bass, follow the same instructions and make sure not to over cook. Bake for 5-10 minutes for thin fish fillets, like mahi mahi, snapper, or grouper. Bake 10-12 minutes for thicker cuts of of fish like cod, and halibut. The fish should be flaking around the edges, yet still slightly soft in the middle.