Garnacha Day — Spanish Nachos with Figs and Iberico Cheese
Recipe Type: Appetizer
Cuisine: Spanish
Homemade potato chips are piled with chorizo, Iberico cheese, olives, figs, and more for an appetizer great for game day or a casual dinner with wine.
  • 3 large Russet (or other white) potatoes
  • Olive oil
  • Salt
  • 8 ounces chorizo, sautéed and broken into pieces
  • ⅓ cup chickpeas, chopped
  • ¼ cup green olives, diced
  • ¼ cup large capers, diced
  • 1 cup grated Iberico cheese
  • 4 figs, cut into quarters
  • ½ cup yogurt (preferably European style)
  • ¼ teaspoon paprika
  1. To make the potato chips- Peel and thinly slice each potato. Place in a large bowl and cover with lukewarm water. Allow them to sit for about 30 minutes, then drain and rinse in a colander several times. Leave the potato slices sitting in the colander for approximately another 30-60 minutes.
  2. Once the slices have drained, preheat your oven to 375 degrees. Lay the slices out in a single layer on an unlined, but lightly greased, baking sheet (you’ll either need two baking sheets or you’ll have to bake the chips in batches as you’ll have too many for one baking sheet). Drizzle with olive oil and sprinkle with salt, then begin baking. After 10 minutes, flip them over, then continue baking for about another 10 minutes, or until the chips have turned golden brown and crispy.
  3. While the chips are baking, it is a perfect time to sauté the chorizo, grate the cheese and chop the other ingredients, if you haven’t already done so. It’s also a great time to mix up the sauce by stirring the yogurt and paprika together in a small dish.
  4. Once the chips have finished cooking, sprinkle the chorizo and cheese on top. Place them back in the oven for about another 10 minutes, or until the cheese has melted.
  5. At this point you can either leave the chips on the baking sheet or transfer them to a serving dish. Top them off with the chickpeas, olives and capers. Then drizzle with the yogurt sauce and finish with the figs. Serve immediately.
  6. The chips can be made up to 24 hours in advance. Just store them in an airtight container and then reheat them on a baking sheet at 350 degrees for about 5 minutes before adding on the toppings.
  7. The yogurt sauce can be made in advance and stored in an airtight container in the fridge.
Recipe by Honest Cooking at