Iberico & Manchego Stacked Kettle Chips

Servings: 4

Ingredients

• 150 grams kettle-cooked potato chips, lightly salted

• 100 grams jamón ibérico, thinly sliced

• 12 oil-packed anchovy fillets

• 75 grams Manchego cheese, shaved into thin shards

• 16 Castelvetrano olives, pitted

• 3 tablespoons capers, drained and patted very dry

• 3 tablespoons extra-virgin olive oil, for frying the capers

• 1 lemon, zested

• 0.3 teaspoons flaky sea salt

Steps

1

Warm the chips: Heat the oven to 150°C / 300°F. Spread the 150 grams kettle-cooked potato chips, lightly salted in a single layer on a baking sheet and warm for just 3 to 4 minutes 04:00 — long enough to take the chill off and revive the crunch, not long enough to color them. They should smell toasty but stay pale.

2

Fry the capers: While the chips warm, heat the 3 tablespoons extra-virgin olive oil, for frying the capers in a small skillet over medium-high until shimmering. Add the 3 tablespoons capers, drained and patted very dry and fry, swirling the pan, until they burst open into crisp little flowers, 1 to 1m 30s 01:30. Lift out with a slotted spoon onto paper towel; reserve the lemony caper oil for drizzling.

3

Build the first layer: On a wide serving plate, lay down a base of warm 150 grams kettle-cooked potato chips, lightly salted. Drape torn pieces of 100 grams jamón ibérico, thinly sliced over them, lay down a few 12 oil-packed anchovy fillets, scatter shards of 75 grams Manchego cheese, shaved into thin shards, then tear the 16 Castelvetrano olives, pitted and tuck the pieces into the gaps. Shower with some of the fried capers.

4

Repeat, then finish: Repeat the same sequence — chip, ham, anchovy, Manchego, torn olive, capers — building upward until everything is used, finishing with a few chips on top so the surface stays crisp. Zest the 1 lemon, zested generously over the whole plate, drizzle with a little of the reserved caper oil, and finish with 0.3 teaspoons flaky sea salt. Serve at once.