Pile Of Chips Recipe

Prepare potatoes

Wash (and optionally peel) the potatoes. Using a mandoline or a very sharp knife, slice the potatoes 2–3 mm (about 1/8") thick. Keep slices uniform so they fry evenly. Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Rinse the potato slices under cold running water until the water runs clear. Drain and spread the slices on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil to spit and prevent good crisping.

Heat the oil

Pour the oil into a heavy-bottomed pot or deep fryer to a depth of about 4–5 cm (1.5–2"). Heat to 175°C (350°F). Use a thermometer for accuracy.

Fry in batches

Fry the potato slices in small batches so they have room to move. Fry for 3–5 minutes, turning occasionally, until they are golden and crisp. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet (or paper towels) to drain. Immediately sprinkle lightly with fine sea salt while still hot. Continue until all potatoes are fried.

Keep warm and extra-crisp

If serving all at once, keep the cooked chips in a single layer on a baking sheet in a warm oven at 90–100°C (200–210°F) to stay crisp while you finish toppings. Do not stack tightly.

Prepare toppings

While frying the chips, arrange the Jamón Ibérico on a platter or loosely crumble/tear larger slices into bite-size pieces. Halve the Gordal olives and drain the guindilla peppers on paper towel. Finely chop the parsley and measure smoked paprika.

Build the pile

Pile the warm chips on a large serving platter in a loose mound so air can still circulate. Scatter the torn Jamón Ibérico over the top, followed by halved Gordal olives and whole or halved guindilla peppers. Aim for a rustic, generous scatter rather than precise placement.

Season and finish

Lightly dust the piled chips with smoked paprika (start with 1 teaspoon and add more if desired). Sprinkle the chopped parsley and finish with a few turns of cracked black pepper. If using, dot or drizzle the garlic aioli around the edge or serve in a small bowl for dipping. Serve lemon wedges alongside for anyone who wants a squeeze.

Serve immediately while the chips are hot and crisp. The contrast between warm chips and silky Jamón Ibérico is best fresh. Leftover chips will soften; store any uneaten jamón, olives, and peppers refrigerated in separate airtight containers for up to 2–3 days. Re-crisp leftover plain chips in a 200°C (400°F) oven on a single layer for 4–6 minutes.