Blanch in salted boiling water, until almost cooked, then submerge in ice-cold water. Add the chips to the hot oil and, when cooked and crispy, drain on paper towel and season with salt. To serve: ...
Most recipes I've made with similar sauces have soy, honey, garlic, and maybe some sesame oil. This one had a sneaky flavor booster—Dijon mustard. I know Dijon sounds like it would be out of place ...