Chips & Snacks

Classic - Himalayan pink salt

Description
The potatoes have a golden color and a crispy texture. Upon opening the bag, you notice a fresh, natural aroma with a light touch of extra virgin olive oil, enhanced by the Himalayan pink salt, which provides a balanced, smooth, salty flavor. The taste is clean and pleasant, with no oily aftertaste. The quality of the oil and pink salt is evident in every bite. There are no artificial or rancid odors, demonstrating the care taken in their preparation.

Distinctive attributes
San Nicasio uses a slow-frying method at low temperatures (120 °C to 140 °C) in extra virgin olive oil from the Priego de Córdoba DOP. This artisanal approach, in line with Slow Food principles, preserves the potatoes’ natural qualities while enhancing texture and flavor. Unlike industrial methods, it also helps reduce the formation of acrylamide, a compound linked to high-temperature cooking. The chips are then delicately seasoned with mineral-rich pink Himalayan salt.

Artisan
San Nicasio is redefining the art of the potato chip. Born in the mountains of Córdoba and crafted with passion by founder Rafael del Rosal, San Nicasio chips are a celebration of slow cooking, exceptional ingredients, and uncompromising quality. Each batch is made with Agria potatoes, carefully selected for their superior texture and flavor, then gently fried in extra virgin olive oil from the prestigious Priego de Córdoba DOP oil renowned for its purity, freshness, and health benefits.

Awards

Winner of 16 consecutive gold medals at Monde Selection, a prestigious international competition that assesses the quality of food products, San Nicasio has earned the International High Quality Trophy, awarded to brands that win three or more gold medals over three years. The chips have also received the Superior Taste Award from the iTQi, recognizing their refined taste and artisanal craftsmanship. These distinctions have secured San Nicasio’s presence in fine food shops, luxury hotels, and Michelin-starred restaurants around the world—including those of renowned chef José Andrés.