Chips à la Maille
- Preheat oven to 180°C.
- Spoon Maille Wholegrain Mustard into flat-bottomed bowl. Add potato chips and QUICKLY but gently toss with clean hands. Then, spread out in a single layer on a non-stick baking sheet (silicone mat preferred).
- The chips should NOT saturate with Mustard, you just want a very small ‘touch’ on each chip.
- Bake, stirring once, for about 4 minutes, then grill on low for 2 minutes. Watch carefully to avoid burning!.
- Let cool and serve. Eat within 24 hours.