Charcuterie Chips, Ola Mexicola Style

A bag of jalapeño chips, elevated. Think: bar snack meets tapas meets fiesta. Crunchy, salty, spicy - these “charcuterie chips” are a no-rules, last-minute crowd-pleaser inspired by our Ola Mexicola mood. Serve straight from the bag or dress them up on your favourite platter (or our Chunkito Tray).

Perfect with a Coconut Chilli Margarita in hand.

Recipe by Amber Phillips

Ingredients

• 1 bag jalapeño chips
  
• Pickled whole chilli peppers, whole, sliced or torn
  
• Anchovies (optional but encouraged)
  
• Jamón, thinly sliced
  
• Manchego, finely grated
  

Optional extras (if you’re feeling extra):

• Cracked black pepper
  
• Lemon zest
  
• Hot honey drizzle

Method

• Layer the base

Pour the jalapeño chips onto a platter or leave them in the bag for a more casual, let’s fiesta moment.

• Drape with jamón

Gently lay thin slices over the top - let it fall naturally, no perfection required.

• Add the heat + salt

Scatter over torn pickled chillies and anchovies, spacing them evenly so every bite hits.

• Finish with manchego

Grate the cheese generously over the chips, letting it catch on the edges and folds.

• Optional flourish

Add cracked pepper, a little lemon zest or a light drizzle of hot honey for extra depth.

Serve immediately. Eat messily. Repeat often.