Irish Charcuterie Chips — Acid League
Irish Charcuterie Chips
Categories
Date: Mar 16
Written By: Loritta Lin
Yields 4-5 servings
We made the viral charcuterie chips, but made them Irish for St. Patrick’s Day! Obviously, they are not authentically Irish, but they incorporate elements of quintessential Irish foods: potatoes, corned beef (with pickles and mustard if eaten in a sandwich), Irish cheddar, and of course, a green sauce (chimichurri-inspired, but creamy)!
Assembly
Step 1 Creamy herb sauce: Using an immersion or countertop blender, blend all sauce ingredients until smooth. Season to taste and set aside.
Step 2 To assemble: Open the bag of chips by cutting open the front side of the bag into 4 flaps (alternatively, pour chips onto a serving platter and spread out evenly).
Step 3 Lay out corned beef and sliced pickles evenly on top of the chips. Using a squeeze bottle, drizzle creamy herb sauce evenly onto the chips. Grate cheese over top and serve immediately.
Ingredients
Creamy herb sauce:
- ½ cup + 2 tbsp Thick sour cream
- ¼ cup Parsley, leaves only, rough chop
- 2.5 tbsp Cilantro, leaves only, rough chop
- 1 tbsp Meyer Lemon Honey Living Vinegar
- 1.5 tbsp EVOO
- 2 tsp Sweet pickle juice
- 1.5 tsp Hot Deli Mustard
- ½ small Thai chili, chopped (optional)
- Salt, to taste
Other Ingredients:
- 1 large bag Kettle-cooked potato chips
- 100 g Corned beef, thinly shaved/sliced
- 12-15 Sweet pickle slices, pat dry with paper towel
- Aged Irish cheddar, grated