Chorizo chips are my go-to trick when a dish needs that final "restaurant-style" touch. Pop thin slices of chorizo in the oven for under 10 minutes and you've an instant garnish that adds crunch, colour and flavour to soups, risottos, fish dishes and salads.
Why Chorizo Chips Work So Well as a Garnish
Chorizo chips - or crisps - tick all the boxes of a great finishing touch:
- Crunchy texture (without breadcrumbs or croûtons)
- Deep supporting flavour from paprika and pork
- Instant visual impact - those red wafers look very chef-y
- No prep if you use pre-sliced chorizo
And unlike many garnishes, they don't distract from the dish - they support it. No frying. Just instant crunch and colour. I also love to add toasted pumpkin seeds.
Chorizo sold in supermarkets has packets already sliced very thinly. That means there's often nothing to do except lay the slices on a tray and bake.
Good-quality artisanal chorizo is lovely - but this trick works brilliantly with everyday chorizo too, which is exactly why it's so useful.
French Chorizo
Most chorizo is Spanish-style (smoky paprika, often a bit spicier). Choose your own style of heat from strong to mild.
If you can find it, French chorizo from the Ardèche crisps particularly well. Artisans such as Adrien Peyrolles and Teyssier make chorizos that are slightly milder and beautifully balanced - ideal when chorizo is used as a garnish.
That said, sliced supermarket chorizo works perfectly here.
How to Crisp up Chorizo Slices
Spread thin chorizo slices in a single layer on baking paper and bake until just crisp, then transfer immediately to kitchen paper to absorb excess fat.
Ideas How to Use Chorizo Chips
Crispy chorizo slices are great on their own served with drinks or use them as a simple garnish for any of the following:
- Soups & veloutés - instant crunch and colour, great with broccoli cheese soup or cauliflower cream soup (crème Dubarry).
- Risottos - especially chorizo risotto or simple vegetable risottos
- Fish dishes - surprisingly good with monkfish or shellfish
- Salads - scatter just before serving, even on a simple green salad
They're also excellent with dishes like lotte à l'armoricaine, where the smoky paprika flavour complements the sauce beautifully.
Chorizo Chips
Ingredients
- 100 g (3½oz) chorizo sausage (or pre-sliced in wafers)
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6). Thinly slice the chorizo and spread them out in a single layer on a baking sheet covered with parchment paper.
- Cook in the oven for 6-8 minutes, turning them over half-way through cooking. They should be slightly darker. Remove from the oven and immediately place them on absorbent kitchen paper to remove extra fat. The chips with crisp up immediately as they cool.
