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Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.
Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool.
In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up.
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Warm Potato-Tomato Salad with Dijon Vinaigrette
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