Name: Loaded Patatas Bravas Chips
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 10 servings
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, chopped; 1/2 small onion, chopped; 1/2 teaspoon kosher salt; 1 tablespoon tomato paste; 1/2 teaspoon pimentón dulce (sweet smoked Spanish paprika); 1/2 teaspoon pimentón picante (hot smoked Spanish paprika); 1 cup cherry tomatoes, halved; 1 tablespoon all-purpose flour; 1 teaspoon sherry vinegar; 1/2 teaspoon lemon zest plus 1 1/2 teaspoons lemon juice; Large pinch kosher salt; 1 large egg yolk; 1 clove garlic, finely grated; 1/4 cup canola oil; 1/4 cup olive oil; Pinch cayenne pepper; Ten 1-ounce bags kettle-cooked potato chips; 1 cup pitted Manzanilla olives, drained and coarsely chopped; 1 cup Guindilla or piparra peppers, stemmed and chopped; 6 ounces Serrano ham, torn into bite-size pieces; 1 small wedge manchego cheese; 1/4 cup chopped chives

Directions

Special equipment:

an immersion blender; 2 piping bags or squeeze bottles

For the salsa brava: Heat the olive oil in a small saucepan over medium heat. Add the garlic, onion and salt and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes. Add the tomato paste, pimentón dulce and pimentón picante and cook, stirring, until slightly darkened and the spices are fragrant, about 1 minute. Add the tomatoes and 2 tablespoons water. Cook, stirring occasionally and crushing the tomatoes with a wooden spoon, until the tomatoes are completely broken down and the mixture is thick and saucy, 6 to 8 minutes. Add the flour and continue to cook for 1 minute.
Transfer the mixture to a tall, wide glass or liquid measuring cup and add the sherry vinegar and 2 tablespoons water. Using an immersion blender or mini chop, blend until mostly smooth and slightly lightened in color. If the mixture is too thick to blend at this point, add up to 1 more tablespoon of water. Let cool completely, then transfer to a piping bag or squeeze bottle.
For the aioli: Add the lemon juice, salt, egg yolk and garlic to a medium bowl and whisk to combine. Wet a kitchen towel and shape it into a ring around the bottom of the bowl to stabilize it. While whisking constantly, slowly drizzle in the canola oil, followed by the olive oil, until the mixture is thick and emulsified. Stir in the lemon zest and cayenne. Transfer to a piping bag or squeeze bottle.
For the loaded chips: Gently crush the bags of chips to make them easier to eat with a fork. Using scissors, cut about 1/2 inch from the top of each potato chip bag. Add a heaping 1 tablespoon each of the olives, peppers and Serrano ham to each bag. Fold the top of each bag over and shake gently to distribute the toppings among the chips. Tuck the bottom corners of each bag inward and up underneath the base of the bag to round out the bottom and create a flat, stable surface. Drizzle each bag with some salsa brava and aioli. Using a rasp grater, finely grate the manchego over the top, then sprinkle with the chives. Serve immediately with forks.

Cook’s Note

The salsa brava and aioli can be made up to 1 day ahead and refrigerated. Bring the salsa brava to room temperature and stir before using. The assembled chips are best served immediately so they stay crisp. You may not use all the sauce for topping the chips. Extra aioli and salsa brava can be stored in airtight containers for 2 days.