How to Make ARTICHOKE CHIPS. The Best Chips in the World!
Crunchy, golden brown and addictively delicious: Chips de Alcachofa are, in my opinion, the best chips in the world. In Spain, I love snacking on them with a glass of vermouth, during ‘la hora de vermut’. That’s the magical time slot between lunch and dinner (around 1:00 to 4:00 p.m.), when you’re not hungry yet, but do feel like something delicious. And why should you only enjoy something this tasty in Spain? Here’s how to make artichoke chips at home!
Tapas at their best: pica pica with a crunch
Spanish food culture revolves around sharing, drinks and relaxation. Pica pica are small tapas dishes that you eat with a cocktail stick or small fork. These artichoke chips fit in perfectly. They’re not only ideal with drinks, but also surprisingly delicious as a starter or a crunchy topping for a fresh salad.
Even better: they’re so simple to make that afterwards you’ll wonder why you haven’t been doing this for years.
The magic of the artichoke
The artichoke may not be the most approachable vegetable (read: you have to put in a little effort), but trust me: it’s worth it. Once you’ve made your way through the outer leaves, the heart remains. Slice that heart paper-thin, fry it until golden brown and sprinkle it with a pinch of salt. Crispy heaven.
The recipe: Chips de Alcachofa (artichoke chips)
So: get those artichokes off the shelf, heat the oil and get started. And above all, don’t forget: chips are officially healthy when they’re made from vegetables, right?
Preparation for 4 people
- Remove the tough outer leaves from the artichokes until you reach the softer core. Cut this small bulb in half or into quarters.
- Scoop out the choke and cut the pieces into paper-thin slices.
- Heat the oil in a heavy-bottomed pan to approximately 175 °C.
- Fry the artichoke slices in small batches until golden brown and crispy. Drain on kitchen paper.
- Sprinkle with salt and serve warm or at room temperature.
Serve it like a Spaniard
Want real Spanish flair at the table? Serve your Chips de Alcachofa with a glass of vermouth, some manzanilla olives and a slice of orange. The true pro even eats the orange with the peel still on. A cold glass of cava or a crisp white wine works too.
Tapas de Verduras cookbook
This recipe comes from the new cookbook Tapas de Verduras by chef Johan Björkman. In this book, the Barcelona-based chef shows that Spanish tapas aren’t just about chorizo and sardines, but also include exciting vegetarian dishes packed with flavour.
During his first visit to Barcelona, Johan discovered that surprisingly little was being done with vegetables in restaurants, despite the enormous abundance of fresh produce. Tapas de Verduras is his ode to vegetables in all their forms – fresh, summery and, above all, easy to make at home.
Title: Tapas de Verduras
Author: Johan Björkman
Price: €24.95
Publisher: Good Cook
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