Chips Con Paleta Ibérica Recipe

Prep potatoes

Wash and peel the potatoes if desired (leave skin for texture if preferred). Using a mandoline set to a very thin setting (about 1.2–1.8 mm) or a very sharp knife, slice the potatoes into uniformly thin rounds. Place slices in a large bowl of cold water as you work.

Soak and dry

Soak the potato slices in cold water for 20–30 minutes to remove surface starch (this helps them crisp). After soaking, drain and transfer to several layers of clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to spit and make soggy chips.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1–1.5 inches (enough to float chips). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle steadily and sink then float.

Fry in batches

Working in small batches (6–8 slices at a time depending on pan size), fry potato slices, stirring gently with a slotted spoon or spider to prevent sticking, until edges are golden and centers are crisp, about 2–3 minutes per batch. Avoid overcrowding to maintain oil temperature.

Drain and salt

Using a slotted spoon, transfer cooked chips to a single layer on paper towels to drain. Immediately season lightly with 1/2 teaspoon of the finishing salt while still hot so it adheres. Repeat frying remaining slices.

Keep crisp

If making ahead, keep finished chips in a single layer on a rack in a warm (not humid) oven at 200°F (95°C) for up to 10–15 minutes to stay crisp. Do not stack while warm.

Combine smoked paprika, sweet paprika, and the remaining 1/2 teaspoon finishing salt and optional black pepper in a small bowl. Taste and adjust — the smoked paprika gives the characteristic Spanish flavor; increase slightly if you prefer more smoky punch.

When chips are hot and drained, place them in a large bowl or on a clean tray. Sprinkle the paprika mixture evenly over the chips and toss gently to coat. Do this sparingly to avoid overpowering the delicate ham.

Arrange the very thin slices of paleta ibérica on a serving plate. If slices are thicker, lay them flat and, if desired, briefly brush with a scant drizzle (about 1/2 tsp total) of extra-virgin olive oil to enhance gloss and flavor — do not soak; the ham should remain dry and silky.

To serve with chips: either (a) fan 6–8 chips alongside each small pile of ham so diners can make bites, or (b) place a few chips on top of the ham slices at the last moment for contrast. The salty, nutty ham pairs with the smoky paprika chips.

Arrange chips and paleta ibérica on a medium serving board or individual plates. Scatter any remaining chips around, sprinkle a final pinch of finishing salt and a light dust of smoked paprika if desired.

Add microgreens or parsley for a fresh note and place lemon wedges at the edge of the plate so diners can squeeze a drop of acid if they like. Serve immediately so chips remain crisp and ham maintains its delicate texture.