Lay’s® crispy potato salad
Trending crispy potato salad, with Lay’s instead of crispy potatoes
Original recipe (1×) yields 1 servings
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black olives, chopped1/4 tbsp1/4 tbsp
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pepper salami, chopped2 oz50 g
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dry cured ham2 oz50 g
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eggplant7 oz200 g
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grated zest and juice of 1 lime
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sweet chili sauce2 tbsp2 tbsp
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LAY'S® Classic Potato Chips2 cups2 cups
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Greek yogurt1/2 cup1/2 cup
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sprigs of mint22
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lemongrated zest and juice of 1/2grated zest and juice of 1/2
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of grated parmesan1 tbsp1 tbsp
Ingredients
-
black olives, chopped1/4 tbsp1/4 tbsp
-
pepper salami, chopped2 oz50 g
-
dry cured ham2 oz50 g
-
eggplant7 oz200 g
-
grated zest and juice of 1 lime
-
sweet chili sauce2 tbsp2 tbsp
-
LAY'S® Classic Potato Chips2 cups2 cups
-
Greek yogurt1/2 cup1/2 cup
-
sprigs of mint22
-
lemongrated zest and juice of 1/2grated zest and juice of 1/2
-
of grated parmesan1 tbsp1 tbsp
Cooking Guide
Wash the eggplant. Cut into 2x2 cm cubes. Put it in a bowl.
Add salt. Grate the zest of a lime and squeeze the juice over it.
Drizzle with 2 tablespoons of sweet chili sauce.
Mix it up by hand and pour onto a baking sheet lined with baking paper.
Bake at 200℃ for 15 minutes.
Place the dry cured ham (like prosciutto) in a baking tray lined with baking paper and dry it until crispy for 1 hour at 90℃.
Pour Lay’s Salted into a bowl. Add the olives and the pepper salami.
Spoon the baked eggplant cubes on top, then crush up the dehydrated ham with your hands.
Finally, mix everything together.
Then, make the dressing by mixing up the yogurt, grated lemon zest, lemon juice, and grated parmesan.
Finally, mix it into the chips.
Made with
LAY'S® Classic Potato Chips
