Chorizo Chips
Crispy chorizo chips are the easiest finishing touch: bake thin chorizo slices until crisp (under 10 minutes), then scatter over soups, risotto, fish dishes or salads for instant crunch and flavour.
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.
Notes
Don’t skip the kitchen paper step - it removes excess fat and keeps the chorizo chips light and crisp rather than greasy.
Storage: can keep in an airtight tin for up to a day. Any more, simply crisp them up again in the oven for 3 minutes.
Nutrition
Calories: 75kcal
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