Recipe

Beachside Chips with Lomo

Three ingredients, zero cooking, maximum snack appeal.

Lomo, briny olives, and crispy chips are all you need.

5 Minutes • Serves 3

The easiest snack of the summer, and possibly the one you’ll make on repeat. Crisp potato chips get topped with thin slices of Lomo Ibérico and briny olives for the ultimate salty, savory bite. No cooking, no fuss, just three ingredients and a snack that disappears almost immediately.

 

Ingredients:

  • 1 bag crisp potato chips
  • 4 oz Lomo Ibérico, thinly sliced
  • ½ cup briny green or Castelvetrano olives
  • Flaky sea salt, optional

 

Directions:

  1. Grab your chips. Arrange the potato chips on a large serving platter or shallow bowl.
  2. Add the Lomo. Tear or fold the thinly sliced Lomo Ibérico into bite-sized pieces and layer over the chips.
  3. Add the olives. Scatter the olives throughout, making sure every few chips gets a little salty, savory goodness.
  4. Finish + serve. Add a light sprinkle of flaky sea salt, if needed, and serve immediately.

Tip: Keep it casual. No plates required. Just grab a chip and go.

Further Reading
Spanish Charcuterie Skewers - 3 Ways →
Gambas al Ajillo con Chorizo →