Smoky Paprika Chips

Potato chips from Sal de Ibiza, seasoned with Pimentón de la Vera — the Spanish smoked paprika from Extremadura, which gets its characteristic depth from traditional smoking over oak wood. The seasoning adds a mild spiciness and a distinct smoky note without overpowering the crispy potato.

As an aperitif with a crisp Cava or Crémant, with a light beer, or as a snack alongside a light red wine from Spain—such as a young Garnacha from Aragon or a fruity Tempranillo. The combination of smoke and salty crispness also works surprisingly well with a dry Fino Sherry.