Drizzle a large sheet tray with the avocado or canola oil.

Place the sheet tray into the oven. Set the oven to preheat at 425 degrees. You want the sheet tray in there to preheat it along with the oven and get the oil hot.

Slice your potatoes. Slice them into 1/4 inch disks. You don't want them super thin. These chips will be crisp on the outside and softer on the inside.

When the oven is preheated, remove the sheet tray. Sprinkle an even coating of salt and pepper directly on the sheet tray.

Line up the potato disks in a single layer. Spray the tops with cooking spray then sprinkle salt and pepper on top.

Bake for 20 minutes. Flip them. Then bake another 15 minutes. The potatoes should be crisp on the outside and softer on the inside. Let the 2nd side go longer if they aren't yet to that crisp stage. Remove the sheet tray from the oven and allow them to sit on there for 5-10 minutes while you make the sauce.

The honey mustard sauce is very forgiving. You can adjust to your tastes. Simply mix the eggless mayo (I like Just Mayo Brand), mustards and honey or maple syrup together. Add more honey or maple syrup if you like a sweeter sauce. Add a pinch of salt at the end if you feel it needs it. Just give it a taste.