John Myers
Ingredients for 1 servings:
- 1 ring/s Chorizo , 250 g
- n. B. Herbs of your choice (e.g. parsley, coriander, basil)
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes
very quick and easy and still a hit
Cut the chorizo into slices (thickness according to personal taste, about 1/2 cm), place them in a microwave-safe dish—I usually just use a plate and cover with kitchen paper. Microwave for a few minutes, depending on the quantity and appliance (about 2-3 minutes as a guide), until most of the fat has rendered and only crispy “chips” remain. You can also cook the chorizo this way in two batches. The whole thing can also be done in the oven, but it will take a little longer. Drain the fat (there’s quite a lot!) and garnish with herbs such as parsley, coriander, or basil to taste. The chips are not only suitable for a tapas buffet (hence the “1 portion” indication), but also with vegetables, rice, or potatoes. Despite their super quick and easy preparation, these chips are a hit at my tapas buffet and a very good alternative to the traditional red wine-fried chorizo. The preparation is much easier, and the result is as crispy as chips. I discovered this version when I needed something really quick and didn’t have time to patiently fry them in a pan.
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