Separate the yolk and the white of the egg, then place the yolk in a large bowl. (You can discard the egg white or keep it for meringues, bread and pastry glazing or you can make a lovely cake frosting with it).

Add your Dijon mustard to the bowl, then whisk into the egg yolk.

Start adding your grape-seed oil a LITTLE bit at a time whisking through on each occasion. Be patient and do not add too much oil in one go, or else your mayonnaise will split. Keep the cycle going until all of the oil is incorporated.

Next, add your hot sauce and lemon juice and stir through. Season to taste with salt and pepper. Transfer to a container and cover with a lid, then store in the fridge until needed.

Pre-heat the oven at 190 degrees Celsius.

Cut the potatoes into fairly thin chip shapes, but not too thin otherwise the potato can burn easily in the oven.

Once you have cut all of your potatoes, spend 1-2 minutes patting them dry with kitchen paper.

Put your chips in a colander, then place the colander in a large bowl. Add your grape-seed oil, smoked paprika, garlic powder, cumin, nutmeg, dried thyme and a good pinch of salt and pepper. Then mix it all together, ensuring that all of those chips are evenly coated in the herbs and spices.

Transfer the chips to a large tray lined with baking paper. Ensure that all of your chips are spread out and aren't touching each other, or else they will steam in the oven rather than bake.

Place in the oven more toward the top area and bake for 40-45 minutes. Turn the chips over half way through the cooking process.

If you feel that your chips are not crispy enough, keep baking them for another 5-10 minutes, but keep an eye on them.

Transfer your chips on some baking paper to drain, then serve with the chili mayo.