When my cousin Janet returned from a balikbayan visit, she brought back Salted Egg Potato Chips from the Philippines as pasalubong, it was so addictive that my family wanted more. Since these popular Filipino snacks are not yet readily available in America, I took matters into my own hands and made my own chips flavored with salted egg yolks. If my dad were still around, I’m certain he would enjoy these savory, crisp potato chips with his daily 6 o’clock San Miguel beer. This recipe and more stories about Filipino home cooking are in My Mother’s Philippine Recipes Cookbook by Elizabeth Ann Besa-Quirino.
Serves 2 to 4
½ cup unsalted butter
4 to 6 salted hard-boiled duck egg yolks, mashed
1 Tablespoon chopped fresh parsley
3 cups potato chips, unsalted or low-salt, unflavored
Melt the butter in a small skillet over medium high heat.
Add the mashed salted egg yolks and blend well.
Transfer the butter-yolk mixture to a food processor or blender and process for 1 minute until smooth.
Turn off processor and add the parsley, mixing by hand until well incorporated. Set aside.
Preheat the oven to 400F. Line a shallow 9 x 13-inch baking tray with parchment paper. Spread the potato chips all over the tray in a single layer, making sure the chips do not overlap.
Pour the salted egg mixture over the potato chips—make sure to sprinkle the liquid evenly until all the chips are coated.
Bake the coated chips at 400F for 10 minutes. Take the tray out of the oven and lay it on the counter to cool and for the chips to get crisp. Serve while still warm and crisp.
Store the potato chips in an airtight, covered container. The chips should keep for 5 to 6 days in a cool part of the room.
Cook’s comments: It is important to use unsalted butter and unsalted or low-salt , unflavored potato chips. The salted egg yolks are already extremely salty and can stand alone as the sole seasoning for this appetizer.