Small Plates & Street Food · Spanish
Gilda Pintxos on Olive Oil Potato Chips
Each little skewer threads a fat green olive, a mild pickled guindilla pepper and a silvery anchovy into one salty, briny, tangy bite. Laid over crisp olive oil chips, they make the ultimate bar snack alongside a cold vermouth.
Test kitchen note: Wrap the anchovy around the olive rather than piercing it flat; it holds the skewer together and keeps each bite perfectly balanced.
Method 6 steps
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Blot the olives, anchovies and peppers on paper towels so the chips underneath stay crisp.
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Fold each guindilla pepper in half if long, then thread it onto a toothpick.
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Loop an anchovy fillet around an olive and slide both onto the same pick, finishing with a second pepper piece if you like.
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Whisk the olive oil and sherry vinegar together and brush lightly over the skewers for shine.
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Scatter the potato chips across a long platter.
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Lay the pintxos over the chips just before serving and add a few flakes of salt only if your chips are lightly seasoned.
That is the whole pie. Enjoy every slice.
Pairs well with
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