Spanish Charcuterie Crisps (Loaded Crisps)

Spanish Charcuterie Crisps (Loaded Crisps) is a simple and fuss-free method of creating a fabulous snack wherever you are.

The Perfect No-Cook Snack for the Seaside, a Picnic or in the Garden

I am a little late to the viral party for these Spanish Charcuterie Crisps (Loaded Crisps). They were all the rage, apparently, a few months ago on TikTok.

As I don’t have a TikTok account, and I won’t be getting one, I finally spied this fabulous idea for loaded crisps (potato chips) on Instagram.

I love this whole idea of charcuterie in a packet of crisps, especially when the crisps are my favourite Spanish brand, Torres Premium Potato Chips.

They do several flavours, from my favourite Black Truffle, and Hot Smoked Paprika, to the bizzare Fried Egg and Sparkling Wine flavours!

The whole concept of these Spanish Charcuterie Crisps (Loaded Crisps) is simplicity, and the fuss-free method of creating a fabulous snack wherever you are – at home, on the beach, or on a picnic.

So, I set out to create my own loaded crisps/potato chips snackage the other day, with a Spanish theme, using spanish crisps, chorizo, blue cheese, and antipasti pickles, and olives.

You can served these Spanish Charcuterie Crisps in the packet, as I have done, and which is such a great idea, or on a platter for a more refined buffet style way of nibbling.

I will be creating more of these loaded crisps soon, with more global cuisine ideas, such as English loaded crisps, French loaded crisps and maybe a Scandi inspired version.

These would be perfect for a camping or motor-home holiday, or for a day out at the seaside – just pack the crisps and loading ingredients, and don’t forget to take a pen knife to open the packet with, and to slice the charcuterie and cheese etc.

I hope you feel inspired to make these Spanish ones – I have made a list of what I used, but please do adapt them to personal likes (and dislikes) Karen

Culinary Notes

• Use any flavour crisps to taste.
• Do not “dress” them too far in advance, or the crisps will become soggy and soft.
• Serve with a good Spanish wine, a large Spanish style G & T, or even a jug of Sangria
• Serve straight from the packet, or if you want to serve them on a serving platter, repeat all of the above, after decanting the crisps onto the platter first, then “dressing” them.

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Spanish Charcuterie Crisps (Loaded Crisps) Recipe

Spanish Charcuterie Crisps (Loaded Crisps)

Yield:
4

Prep Time:
15 minutes

Total Time:
15 minutes

I am a little late to the viral party for these Spanish Charcuterie Crisps (Loaded Crisps). They were all the rage, apparently, a few months ago on TikTok.

As I don’t have a TikTok account, and I won’t be getting one, I finally spied this fabulous idea for loaded crisps (potato chips) on Instagram.

I love this whole idea of charcuterie in a packet of crisps, especially when the crisps are my favourite Spanish brand, Torres Premium Potato Chips.

They do several flavours, from my favourite Black Truffle, and Hot Smoked Paprika, to the bizzare Fried Egg and Sparkling Wine flavours!

The whole concept of these Spanish Charcuterie Crisps (Loaded Crisps) is simplicity, and the fuss-free method of creating a fabulous snack wherever you are – at home, on the beach, or on a picnic.

So, I set out to create my own loaded crisps/potato chips snackage the other day, with a Spanish theme, using spanish crisps, chorizo, blue cheese, and antipasti pickles, and olives.

You can served these Spanish Charcuterie Crisps in the packet, as I have done, and which is such a great idea, or on a platter for a more refined buffet style way of nibbling.

I will be creating more of these loaded crisps soon, with more global cuisine ideas, such as English loaded crisps, French loaded crisps and maybe a Scandi inspired version.

These would be perfect for a camping or motor-home holiday, or for a day out at the seaside – just pack the crisps and loading ingredients, and don’t forget to take a pen knife to open the packet with, and to slice the charcuterie and cheese etc.

I hope you feel inspired to make these Spanish ones – I have made a list of what I used, but please do adapt them to personal likes (and dislikes) Karen

Ingredients

• 1 x 150g packet of Torres Hot Smoked Paprika crisps, or flavoured crisps of your choice
• Spanish chorizo, sliced, to taste, about 50g
• La Peral Blue cheese, cubed or crumbled, to taste, I used about 75g
• Piquillo pepper strips in brine, to taste, about 12 to 14
• Caperberries, to taste, about 6 to 8
• Gordal Picante Olives, to taste, about 6 to 8
• Guindilla Chillies, to taste, about 4 to 6

Instructions

1. Lay the packet of crisps on a flat surafce, and carefully cut an “x” in the middle – then peel back the cut flaps and tuck them underneath the main packet of crisps.
2. Arrange the sliced chorizo over the crisps, then add the cubed or crumbled cheese.
3. Arrange the pepper strips over the crips, making sure they are drained first. Then add the caperberries, olives and finally the chillies.
4. Serve straight from the packet, or if you want to serve them on a serving platter, repeat all of the above, after decanting the crisps onto the platter first, then “dressing” them.
5. Serve with a good Spanish wine, a large Spanish style G & T, or even a jug of Sangria.

Notes

Use any flavour crisps to taste.

Do not “dress” them too far in advance, or the crisps will become soggy and soft.

Serve with a good Spanish wine, a large Spanish style G & T, or even a jug of Sangria

Serve straight from the packet, or if you want to serve them on a serving platter, repeat all of the above, after decanting the crisps onto the platter first, then “dressing” them.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 250Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g