Spanish Nachos

My summer snack I’ve had on repeat: Spanish Nachos. Drastically lighter and more refreshing than traditional bar nachos—they are a stunningly simple dish that looks impressive and comes together in 10 minutes. Crispy, twice-baked kettle-cooked paprika chips are layered with tangy pickled peppers, salty smashed green olives, and savory Spanish ham, then finished with a generous shaving of nutty Manchego cheese. The poolside never looked so good.

INGREDIENTS

• 1 bag kettle cooked potato chips

• 1 tablespoon sweet paprika 

• Pitted, smashed green olives

• Pepperoncinis, thinly sliced

• Manchengo cheese, freshly grated 

• Serrano ham (or iberico or prosciutto) 

INSTRUCTIONS

• Preheat the oven to 400 degrees F. Transfer the chips to a baking sheet, sprinkle paprika, and bake for 5-8 minutes or until warm, but not browned.

• Add one layer of the hot chips to the serving plate, then follow with the ham, peppers, olives, and freshly grated cheese. Continue layering until piled high and serve alongside a spritz.