Make your own baked potato chips on a stick instead of tearing open a package of potato chips for a healthier alternative. Although there is a faint hint of Mexican flavor in these chips, get creative and add other flavors that you enjoy. These are enjoyable and simple to make once you get the hang of threading the potato spirals onto the skewers.
| Prep Time: | 10 mins |
| Additional Time: | 14 days |
| Total Time: | 14 days 10 mins |
| Servings: | 8 |
Ingredients
- ¾ cup pimento-stuffed green olives, drained
- ¾ cup kalamata olives, drained
- 9 thin lemon slices
- 2 tablespoons capers, drained
- 1 teaspoon crushed coriander seed
- ½ teaspoon coarsely ground black peppercorns
- ½ teaspoon crushed red pepper flakes
- 1 cup good-quality extra-virgin olive oil
Instructions
- Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
- Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
- You can choose any olives that you like, just be sure that they’re brine-cured.
- These spiced olives will keep in the refrigerator for several months.
Reviews
I made this (without any reviews posted) for family and friends as Christmas gifts. I haven’t received any feedback from family, but we saved one jar for ourselves and are just now snacking on these spiced olives with Italian bread and it far exceeded my expectations, especially with all the spices. I followed the recipe exactly and it is not exceedingly spicy, and the lemon slices are sweet and delicious! I also used Lindsay red pepper stuffed green olives as most green olives are stuffed with “minced” pimento (=paprika) in gelatin to LOOK like red pepper. I keep my jar refrigerated until we’re ready to snack so it melts down, then we refrigerate again to keep it preserved over time. I’ll update my review when I hear back from gift recipients!