Pipers Crisps Kirkby Malham Chorizo (Pack of 24)

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Once you’ve grilled your chorizo chips to perfection, there are a few things you can do to ensure they stay delicious until you’re ready to enjoy them. Full of garlic, paprika, salt and rich pork, chorizo has the ability to infuse any dish with its incredible flavour, gently rendering its bright red oils into sauces or offering up crisp bites of deliciousness. We get through an awful lot of it in the UK for this exact reason – it's so easy to make a dish taste good by just adding some of this magical cured sausage into the pan.

Slice the chorizo into thin slices and arrange the slices on the baking pan. Make sure they're not overlapping and have space in between to ensure even baking. Step 3 As a chef, I firmly believe that there are no rules in cooking, only inspired improvisations. That’s why I encourage you to try different variations of this recipe and make it your own. Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown.

If you’re not a fan of chorizo sausage, you can substitute it with spicy Italian sausage for a different flavor profile. You can also use cooked chorizo slices instead of grilling fresh ones or Spanish chorizo if you prefer a milder heat. Take advantage of the ingredient substitution options to discover what other exciting flavor combination you can create with chorizo sausages. Experiment with adding grilled chorizo chips into different recipes such as tacos, nachos, shrimp, carnitas, skewers or even queso dips for a delightful spin to your usual Mexican meal.

If you have some crisps left over, highly unlikely as we know from experience, there are a number of nifty things you can do with them when preparing a meal.For a delicious and nutritious twist, try using sweet potato or kale chips as an alternative to traditional potato chips. You can mix and match different types of chips for a colorful and crunchy dish.

When combined with crispy potato chips or grilled chorizo slices, the result is pure magic! The flavors blend together for an unforgettable taste that will leave a lasting impression on your taste buds. You can also slice chorizo sausage into thin pieces to make delicious healthy chorizo chips. First, preheat your grill to medium-high heat (about 375°F). This will ensure that the chorizo cooks through and browns nicely without drying out. One tip for reheating is to avoid overcooking the chorizo slices. If they get too crispy or burnt, they may lose their juicy and flavorful qualities. Another tip is that if you want to add some more smoky flavor, add a few wood chips to heat source.When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. To get started, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan with baking paper. Step 2 Charcuterie and cured meat is one of the most exciting elements of food culture – where else can you find such a vast cacophony of flavours and textures made with just a handful of ingredients? A lot of that is down to the skill of the producer and their years of experience, and you'll find some of the most accomplished in the world. But while there are hundreds of different cured meats produced in the country, it's chorizo that we use more than anything else. Finally, let your chorizo sausage rest for a few minutes before slicing them into chips or crisps. This will help retain their juices and ensure a tender texture. If you have leftovers, store them in the refrigerator for up to three days. To reheat, simply place the chorizo chips on the grill or in a hot oven until they are heated through.

To make the best-grilled chorizo chips, I have some tips to guarantee that you’ll get perfect results every time. Grilling chorizo is similar to grilling any other sausage, but there are a few specifics to keep in mind. Here’s how you can ensure your grilled chorizo chips come out perfect: Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. If you're making a fish pie, cauliflower cheese or macaroni cheese, why not add some crunch on top with a few smashed-up crisps? You can grate some cheese and add that to the mix as well. You could do the same with pasta.

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If you're having a steak, instead of having to fry chips, why not consider serving some quality crisps as a side? Pubs do it, so you can too. See our list of top UK butchers for buying the perfect steak online. As the fatty chorizo releases lots of delicious flavoured oils as it cooks, try stirring the residue oil through softened butter and fold through crumbled pieces of chorizo crips to create a richly flavoured compound butter. When it comes to charcuterie – that age-old method of combining ground meat with salt, stuffing it into casings and leaving it to dry and cure – no one does it quite like the Spanish. Iberico, lomo, fuet, Serrano, Bellota: these words (among many others) are synonymous with quality and, along with hundreds of others, make up the incredible selection of Spanish cured meats (plus the regions they come from). None, however, have captured our hearts quite like chorizo. Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. These grilled chorizo chips also pair well with a variety of beverages. For something light and refreshing, try serving them with a crisp lager beer or sparkling lemonade. If you’re looking for something bolder and more complex, try pairing them with a rich red wine like Tempranillo. Trust me; your taste buds will thank you for it!