Long before ‘small plates’ consumed restaurants in the United States, Spaniards had a menu of delicious tapas to enjoy with a glass of Rioja or Priorat wine. My good friend in Madrid, Arancha, was aghast that I would go to Museo del Jamon for tapas, so she sent me over to Calle Cave Baja, a vibrant street with some of the best tapas restaurants in the city. I never went back to Museo del Jamon again.
One of the simplest tapas to make is a roasted chorizo sausage served over potato chips. You should also pour all the drippings over the chips before serving.
Be sure to get your chorizo sausages from your butcher and use kettle cooked potato chips.
- 3-4 Chorizo Sausages brushed with olive oil
- 1 bag of Cape Cod kettle cooked potato chips, or something similar
Tine to Cook
- Turn the oven to 400 degrees, brush the sausages in olive oil and place on a baking sheet lined with parchment paper
- Roast for 15 minutes, turning them half way through cooking
- Let the sausages rest for 5 minutes and during that time put the chips in the oven to warm
- Take chips out of the oven and chop the sausages in 1/2 inch pieces, toss on top of the chips and pour the remaining oil over the chips