The good weather is here and chips are a must in our aperitif. Why not give them an original touch with these suggestions…
Salt and vinegar (2 options) :
– Make a mixture of a level tablespoon of vinegar powder and a level teaspoon of fine salt (if they don’t already have salt), sprinkle it inside a 150g bag of chips, mix well and they are ready.
– Make the chips at home. Wash, peel and cut two medium-sized potatoes with a mandolin, place them in a bowl, salt them and cover them with apple or white wine vinegar. After 30 minutes, drain and dry well. Fry them in a pan or frying pan with plenty of light olive or sunflower oil in small batches to prevent sticking. Remove them and place them on a plate with absorbent paper. Add salt, and optionally black pepper.
« Campesinas » :
– Make a mixture of one teaspoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried parsley, one teaspoon of dried oregano, one teaspoon of black pepper and one teaspoon of vinegar powder. Pour half of the mixture into a 150g bag of chips and shake well. The other half of the mixture can be kept in an airtight container for another time. You can substitute the dried herbs with fresh herbs and add others such as dill, rosemary and/or thyme.
Lime and chilli :
– Add lime zest and chilli flakes to a bag of chips. If you don’t have chilli flakes, you can opt for a few drops of Valentina sauce or Tajin powder, for example. These chips go perfectly with guacamole or sour cream.
Espinaler sauce and pickles :
– Serve the chips in a bowl and add Espinaler sauce (composed of vinegar, red pepper and other secret spices), olives and “piparras” on top or “gildas”. You can also add other pickles, such as gherkins or spring onions. An ideal combination to accompany a Martini or a cold beer.
Cacio e Pepe (2 options) :
– Add finely grated pecorino cheese and freshly ground black pepper on top of the potatoes.
– Heat the oven to 200°C, place 250g of fries on a baking tray in a single layer, grate 20g of pecorino over the top and bake for four minutes or until the edges of the potatoes start to brown. Remove from the oven, grate a further25 g of cheese over the top and add freshly ground black pepper. Leave to cool and turn them to a bowl.
Herb spread :
– Mix three tablespoons of sour cream (or 2 tablespoons of natural yoghurt and one tablespoon of crème fraiche, quark or cream cheese) with a good amount of chopped fresh dill, parsley, oregano and chives (coriander, sage, thyme, mint or rosemary are other options), salt and pepper. You can also add a teaspoon of onion powder or lemon zest.
Blue cheese and walnut spread :
– Mix 30g of Roquefort cheese (or Cabrales, Gorgonzola) with a tablespoon of cream cheese, a tablespoon of cooking cream and a handful of chopped walnuts. If you prefer a sauce, blend it all with four tablespoons of cream instead of one. Add white or black pepper.
Smoked trout spread :
– Crumble 250g of smoked trout or smoked salmon, place in a bowl and add 60g of sour cream and 60g of mayonnaise, mix well with the trout. Add the zest and juice of half a lemon and half a tablespoon of chopped fresh chives, add salt if necessary and black pepper. Serve in a bowl and finish with another half tablespoon of chopped fresh chives and, if desired, add two tablespoons of salmon roe.
Enjoy!
News source :
https://elpais.com/gastronomia/el-comidista/2022/09/30/articulo/1664526773_148181.html