Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　This salami and potato chip tower, inspired by Korean honey butter chips, is a stunner at any festive occasion. It’s gorgeous to look at, delicious to eat (and eat and eat), and so much fun to make. Crisp up salami slices in a skillet, mix with store-bought potato chips, drizzle everything with spiced honey butter, and build a tower as high as you can go, following the architectural lead of Ernesto’s, a Basque restaurant in Manhattan. These chips will go well with any drink, but we highly recommend a martini or a crisp beer.

　　

Ingredients

6–8 servings

　　2 5-oz. bags sea salt potato chips (preferably Kettle Brand)

　　8 oz. salami, thinly sliced

　　⅔ cup honey

　　½ cup (1 stick) unsalted butter

　　1 tsp. cayenne pepper

　　1 tsp. coarsely ground black pepper, plus more

　　Flaky sea salt

　　

Step 1

Place potato chips in a large bowl. Working in batches if needed, cook salami in a single layer in a dry large skillet over medium heat, turning occasionally with tongs and reducing heat to medium-low to prevent burning if needed, until crisp, about 5 minutes per batch. Add salami to potato chips and toss gently to combine.

　　

Step 2

Add honey, butter, cayenne, and 1 tsp. black pepper to fat in skillet. Cook over medium heat, whisking constantly, until butter is melted and mixture is bubbling vigorously, about 3 minutes.

　　

Step 3

Drizzle half of honey butter over chip mixture and toss with a wooden spoon or heatproof rubber spatula to combine. Drizzle remaining honey butter over and toss again until honey butter evenly coats chips and salami. Pile chip mixture in a shallow bowl or on a large plate to build a mound as high as you can go. Sprinkle with sea salt and more black pepper.