# Irish Charcuterie Chips

## Categories
- [Vinegar](/content/recipes/category/Vinegar/index.html)
- [Condiments](/content/recipes/category/Condiments/index.html)

**Date:** Mar 16  
**Written By:** [Loritta Lin](/content/recipes?author=66743646281cf84bd5f94b7d/index.html)

#### 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)!

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## 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](/content/products/livingvinegars/index.html)
- 1.5 tbsp EVOO
- 2 tsp Sweet pickle juice
- 1.5 tsp [Hot Deli Mustard](/content/products/condiments/index.html)
- 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

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