Spanish Appetizer Skewers
Classic Spanish banderillas: briny olives, pickled peppers, and savory fish threaded onto skewers with crispy potato chips for a crunchy, tangy bite. Perfect for parties or tapas nights.
- Total time
- 15 min
- Servings
- 4
- Calories
- 180
- Protein
- 8g
Ingredients
- 1 cup potato chips
- 12 whole green olives (pitted)
- 4 ounces anchovy fillets (or tuna chunks)
- 12 whole pickled peppers (e.g., piquillo or peppadew)
- 12 whole toothpicks or small skewers
Instructions
- 1
Drain the 4 oz anchovy fillets (or tuna) and pat dry with paper towels. Cut each fillet into 1-inch pieces if large.
- 2
If using whole pickled peppers, slice them into 1-inch wide strips. You should have about 12 strips total.
- 3
Take one toothpick and thread a green olive, then a folded anchovy piece, then a pickled pepper strip. Repeat for all 12 skewers.
- 4
Arrange the skewers on a serving platter. Just before serving, crush the 1 cup potato chips into coarse crumbs and sprinkle over the skewers for crunch.
- 5
Serve immediately so the chips stay crisp. These are best enjoyed fresh, but can be assembled ahead and topped with chips at the last minute.
Tools you’ll need
- cutting board
- knife
- paper towels
- serving platter
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