Mix the honey, brown rice vinegar and tamari in a bowl.
Use a teaspoon to scrape the peel from half your ginger. Grate it really finely, enough to fill up 1/2 tsp. Stir through the sauce with the sesame seeds.
And you’re done. If you like, chill your sauce in the fridge till the chips are ready for dunking.
DID YOU KNOW?
Sesame seeds grow in teeny tiny little pods, just like peas. Maybe they’re cousins.
Ginger has a great zingy taste – grate the other half into cakes, crumbles or into porridge.