Irish Charcuterie Chips

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

1.5 tbsp EVOO

2 tsp Sweet pickle juice

1.5 tsp Hot Deli Mustard

½ small Thai chili, chopped (optional)

Salt, to taste

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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