Chips del Diamant

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There is one ingredient we have sadly neglected to feature in this blog, and I believe it is high time we did. Like, way beyond time. Queen of her kind, mistress of versatility (versatileness? Am I making these up?), and, let’s face it, deserving of a whole food category all to herself. I am talking, of course, of the potato chip. And in case you were wondering, yes, she is a girl. Nay, not a girl, a goddess. An ancient fertility goddess. Those would be the chubby, stone age ones. I was totally born in the wrong age.

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Also, I am completely, utterly, undeniably, incontestably, irrefutably, redundantly addicted to them.

Which is why I never buy any. You see, when I do, I quite forcibly tear open the bag, bury my head in it, and keep munching until it comes out the other end. I then proceed to wear the empty bag around my neck like a hunting trophy. Eating potato chips brings out my inner caveman. My primitive, hairy inner caveman. For all these reasons, I don’t often eat potato chips, but when I do, I do so in a horrifyingly violent manner.

Consequently, only one thing remains to be done: create the mystical bridge between worlds, unleashing a magic of unspeakable power. This is what alchemists hunter after for centuries on end. This is what they were really doing on Atlantis. This is the missing link in the evolutionary theory of cooking. What am I saying? This is the crowining glory of culinary evolution.

I give you, potato chips and cheese.

Let me rephrase that.

Airy, crispy, salty potato chips, and creamy, melty brie. And just in case this isn’t enough to have ya’ll drooling all over your keyboard as you read, we’ve added a finishing flourish of olive tapenade.

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One last confession before we delve into the depths of this magnificent appetizer: I am not, sadly, the inventor of this brilliant combination. This is a copycat version of a dish they serve at a lovely little place at the heart of my favourite ‘hood in town. They have no webpage, but you can find them here: https://www.facebook.com/pages/Caf%C3%A8-Restaurant-Diamant/135003486558228.

Now get yourself in the kitchen and start cooking. I promise you won’t regret it.

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Chips del Diamant

Servings: 4

Prep time: 30 minutes

You will need:

  • 1 bag of your favourite neutral potato chips
  • 200 gr Brie, sliced, and cut into large squares (it is best to slice the cheese when just out of the fridge, as it tends to get sticky)
  • 1 jar olive tapenade
  • pepper, optional

We’ll start with the chips.

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Wait, wait, here is another picture. They’re just so pretty.

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Olive tapenade, on the other hand, does not photohraph well. Not at all. It looks disgusting, no matter what you do. But it isn’t. Do not be fooled. It looks like a little bird regurgitated it onto the spoon, but it tastes like the very essence of the Mediterranean, blended to perfection.

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And then there’s Brie. Brie is a total babe. Brie is ridiculously photogenic.

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Now, to the actual recipe.

First, you place a layer of potato chips on an oven-safe platter. Then you top that with a layer of cheese.

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Now sprinkle some olive tapenade over the cheese, then repeat the procedure: Potatoes, cheese…

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…and tapenade. Here you can see the first and second layers:

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Now, you can repeat this as often as you like, but I found that two layers did just fine.

If you’d like to add a little extra kick, you can sprinkle some freshly ground pepper over the whole creation at this point.

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Finally, place the platter in a preheated oven (on high) and leave in until the cheese is nice and melty and the chips begin to brown just a little bit around the edges.

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I am toying with the thought of turning this whole dish into a dip for potato chips… I’ll get back to you on that. Pinky promise.

These taste best when still warm, but not too hot.

Enjoy!

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3 thoughts on “Chips del Diamant

  1. Pingback: Baked Cherry Brie Bites | May the cheese be with you

  2. Pingback: Zucchini Goat Cheese Patties | May the cheese be with you

  3. Pingback: Brie en croûte | May the cheese be with you

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