These #Spanish #chips are pretty damn #fancy! #OliveOil, #himalayansalt, #noadditives and all that jazz. On the oily side, salted (too) lightly (I added extra salt and it was fine). Quality and pretty #delicious, but nothing to write home about. Rating: 7/10. #spain #crisps #junkfood #potatochips #sannicasio #handcooked #extravirgin #piegodecórdoba #cordoba #cordobaspain
Olive oil or other vegetable oil (it was the only kind of oil I had)
1 clove of garlic, crushed (optional)
Your favorite herbs (try rosemary or thyme)
Clamato Rimmer Seasoning Salt (use whichever salt you like/have)
- Don’t waste your time on peeling the potatoes. Just cut them in 1/8-inch thick round slices.
- Add about 2-3 cm of oil to a pot or sauté pan. Add the crushed garlic to the oil.
- Cook the potato slices in hot oil for 5-10 minutes until golden brown. Stir occasionally.
- Drain on kitchen towel.
- Add the seasoning and herbs.
Use of olive oil in the preparation of potato chips is indeed a great step taken by the potato chips industry. Olive oil brings a new layer to the flavor of the original ready salted chips. My suggestion: do not eat these when drunk. It’s pointless. You won’t taste the gentle and fresh goodness of olive oil.
Tasteful packaging, subtle aroma and flavor make any chips by the brand suitable both for serving at the table for guests and your own closet eating enjoyment. I wouldn’t lie if I called them “Italy’s best”. Since there’s nothing like Italian food… there’s probably nothing like authentic Italian potato chips as well.
Bought in Rome, Italy.
My rating: 8.5/10.