Chip salad, let's make it a thing.

NEWSLETTER // ISSUE 10

After a cross-country move, some fruitful months, some challenging months, and plenty else in between… it's June! And I feel inspired to revive this thing. While I assure you my passion for sharing recipes and talking about food hasn't wavered, this month I want to share both a recipe for chip salad (it's as serious as it sounds) and ten things I love, laid out in this fun graphic inspired by CAP Beauty.

1. Ponsont incense paper – the most delicious smelling incense paper made of chemical-free, dye-free, and tree-free cellulose sourced from a 400 year old manufacturer. The smell is delicious, it's fun to light, it's easy to pack, and it takes over a room faster than a candle.

2. LRNCE – our year living in Arizona opened my eyes to a new style. These handmade ceramics from Morocco combine those familiar desert tones with pops of color, and are made by a woman who calls herself a sun chaser. What's not to love.

3. Everyday oil – this is a second skin, and acts as my perfume most days. Hair, cuticles, heels, everywhere.

4. Pallarès Solsona knives – I recently heard a story about a dad who would wrap a block of manchego in a handkerchief and carry it into hockey games with a swiss army knife to hack off chunks. This is my preferred road knife, and I will be channeling hockey dad cheese energy with this in my purse forever more.

5. Ceremonia scalp masajeador – Ceremonia's mission is to empower a confident natural that feels as good as it looks, and while there are a lot of cool benefits to scalp massaging, it really just feels incredible.

6. Casaluna waffle towels – similar to the expensive Parachute version, these are a better price point, soft, durable and actually look like waffles. Bless up.

7. Daphnis and Chloe smoked chili flakes – there's a *special* chemical funk that comes with artificial smoked flavor. But these… the peppers are slow-dried on birch for 10 days while farmers work in shifts guarding the fire, making sure it never goes out. The peppers are then crushed by hand. WHAT! They also have an amazing Greek mountain tea.

8. Braiding Sweetgrass – this is the only book I consistency re-read. In fact, I've read it about 5 times and I'm reading it again right now. It offers great ways for all of us to take better care of and be more grateful for our planet by explaining the way that Native Americans do. Support a cool Brooklyn book store and buy it from this link!

9. Like Butter face mask – I bought this because of the name alone. BUT! I continue to buy it because it actually does what it says and makes your face feel like butter.

10. Meals Clothing chef pants – I love these oversized chef pants! I wear them everyday, but they're great to cook in and the pockets are perfect. Bonus! A little carrot & parsnip embracing on the tag.

CHIP SALAD

There is simply no salad quite like a chip salad. And that is a sentence I've repeated to nearly all my friends at this point. It’s not stale party mix full of rejects that surface at the end of the night. It’s not the inevitable Gardetto’s journey where rye chips go first, all others last… or never. This is a melange of unexpected flavor combos, both high brow and low brow (but mostly low brow). Inspired by Zapp's voodoo flavored chips that combine salt & vin, BBQ and jalapeño into one, and the Midwest tradition of calling things “salad” (see: cookie salad), this is your YOUR party mix featuring all the best players in the game.

THE RULES

(I call them rules because it makes something fun feel very serious and I like that)

– Chip definition (for this context) = anything crunchy and savory. Don't ask me if a nut can be a chip here, or I will ask you if a hot dog is a sandwich

– Your salad dressing/seasoning is the flavors that all chips are bringing to the bowl here: it’s the salt & vin twang, the sour cream & onion dusting, the spice from the Takis, and that magical combo when you grab a few at once

– Pull from classics you love, but try to find 1-2 unexpected surprises. It’s a conversation starter and a fun guessing game for those partaking in the salad. Think: Wasabi peas! Funyuns! Sesame sticks! Veggie straws! A unique chip flavor others maybe haven’t heard of! Mix high brow with low brow. I’m talking Terra chips with Doritos

– No! Plain! Unseasoned! Chips! It defeats the point, so save those for another time. When creating your salad, think about flavors first – then shapes, sizes, textures, and colors second. This is a salad, after all. We want something for everyone here. As noted above, a well executed chip salad has a good range of flavor combos to make fun bite combos

– No fragile chips! Here’s looking at you, Pringles and other weird shaped chips that break too easily

– After much thought, and an interview with local pretzel enthusiast Quinn O’Brien, pretzels are the only plain “chip” allowed here. While they don’t grab seasoning, they act as a pallet cleanser between bites. That said, if you’re going to go the seasoned pretzel route, know that I support you whole heartedly

– Popcorn is allowed but ONLY if it’s fresh! It will stale as it sits out, especially if this salad is being served outdoors, so keep that in mind

– Sweet additions: I was asked about M&M’s. This isn’t trail mix, people. But that could be fun. Maybe one (ONE!) fun sweet add. Like a Swedish fish! Just know that weight matters and they'll end up at the bottom of the bowl. As long as you’re cool with this, I’m cool with this

– Add your chip choices in layers. Add a little of the first bag, layer the next on top etc. etc. This will help get things integrated without having to do too much tossing/damaging of the goods

– More is more! You’re buying full bags of chips here. Use your biggest bowl! Leftover chip salad = still a great chip salad

– Lastly, humor me and serve your chip salad with salad tongs. It’s fun! It's funny! But it’s true purpose is to give things a good tossing when the top layer is picked over.

CHIP INSPO

The bulk of your salad should be seasoned potato chips. I'm talking sour cream & onion, BBQ, salt & vin, dill pickle, jalapeño, ranch etc. More ideas: Fritos, cheeseballs, Sun chips, Takis, wasabi peas, Doritos, Terra chips, Cheez-Its, flavored goldfish, flamin’ hot cheetos, red hot blues, Bugles, veggie straws, potato stix, sesame sticks. Do it up!

And lastly, this is your inspiration to start grilling. Next month I plan to talk about tomatoes and share my NYC restaurant guide. But that could change. Until then!

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