There’s a new trend in town, taking a common snack to the next level. Foodies are starting with a big bag of potato chips, and then loading them with cold cuts, cheeses, and a range of sauces.
Some content creators refer to them as ‘charcuterie chips’, while others go with the Aussie term ‘chippy boys’.
On Sunday, home cook, recipe developer and TV personality Anna Simon showed Sunrise how to make these easy, fun, and absolutely delicious snacks.
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Extra Olive Oil & Whipped Ricotta Dip
Ingredients
- 500g Ricotta
- 3/4 cup Parmesan cheese
- 1/4 cup or a little more of good extra virgin olive oil
- Tomatoes on the vine baked
Method
- Bake the vine tomatoes with salt and pepper, springs of thyme with garlic and olive oil.
- Cook until they start to blister.
- Set aside to cool.
- Blend ricotta, Parmesan, and oil (make sure it’s a good evo) until it has a smooth consistency add salt.
- Transfer to serving bowl and top with tomatoes and juices from cooking.
- Sprinkle with fresh Thyme
Smoked Salmon & Whipped Avocado Crème Chips Board
Ingredients
- 250g crème fraîche
- 1 ripe avocado
- Juice of ½ lemon
- Salt, to taste
- Thick-cut salted potato chips
- Smoked salmon slices
- Spanish onion, finely sliced
- Capers
- Fresh dill sprigs
Method
- In a bowl, whip the crème fraîche with avocado, lemon juice and salt until smooth and creamy.
- Spread the salted chips out on a large board or platter.
- Tear the smoked salmon into pieces and scatter generously over the chips (don’t be shy).
- Spoon and drizzle the avocado crème fraîche all over like a dip or sauce.
- Top with sliced Spanish onion, capers and fresh dill sprigs.
Italian Festa chip board
- Prosciutto
- Sun-dried tomato strips
- Giardiniera
- Sicilian olives
- Freshly grated Parmesan
Sweet & salty chip board
- Melted chocolate (any kind, I used milk)
- Warmed peanut butter
- Chopped salted nuts
