This salami and potato chip tower, inspired by Korean honey butter chips, is a stunner at any festive occasion. It’s gorgeous to look at, delicious to eat (and eat and eat), and so much fun to make. Crisp up salami slices in a skillet, mix with store-bought potato chips, drizzle everything with spiced honey butter, and build a tower as high as you can go, following the architectural lead of Ernesto’s, a Basque restaurant in Manhattan. These chips will go well with any drink, but we highly recommend a martini or a crisp beer.
Recipe information
Total Time
20 minutes
Yield
6–8 servings
Ingredients
2
8
⅔
½
1
1
Need to make a substitution?
Preparation
Step 1
Place potato chips in a large bowl. Working in batches if needed, cook salami in a single layer in a dry large skillet over medium heat, turning occasionally with tongs and reducing heat to medium-low to prevent burning if needed, until crisp, about 5 minutes per batch. Add salami to potato chips and toss gently to combine.
Step 2
Add honey, butter, cayenne, and 1 tsp. black pepper to fat in skillet. Cook over medium heat, whisking constantly, until butter is melted and mixture is bubbling vigorously, about 3 minutes.
Step 3
Drizzle half of honey butter over chip mixture and toss with a wooden spoon or heatproof rubber spatula to combine. Drizzle remaining honey butter over and toss again until honey butter evenly coats chips and salami. Pile chip mixture in a shallow bowl or on a large plate to build a mound as high as you can go. Sprinkle with sea salt and more black pepper.