Crispy truffle chips layered with rich Iberico ham, tangy guindilla peppers, briny olives, and a generous dusting of freshly grated Parmigiano Reggiano. A bold twist on classic nachos—elevated, indulgent, perfect as a snack or make in a bigger batch for sharing!
Torres black truffle chips
Estrella de Castilla Iberian jamón de cebo
La Explanada pimiento stuffed olives
El Navarrico guindillas
Parmigiano Reggiano
Preheat oven to 190˚C.
Cover baking tray with baking paper and spread chips evenly to cover the surface. Add the rest of the toppings according to preference. Grate on fresh Parmigiano.
Bake for 3–5 minutes, or until the chips start to turn golden and the cheese is just melted.
Serve immediately and enjoy!
Some other topping ideas:
- Ortiz anchovies
- Pons sweet garlic
- El Navarrico pimiento jam
- Estrella de Castilla Iberian chorizo
