There are three new types of Miss Vickie’s kettle-cooked potato chips to enjoy this summer, and, with help from celeb chef Eden Grinshpan, a new way to enjoy them, too. While Miss Vickie’s Signatures, in Apple Cider Vinaigrette and Shallot, Citrus and Black Peppercorn, and Hickory Smoked Salt, can most certainly be eaten straight from the bag, why not use them to build a next-level charcuterie board? We chatted with Eden to get her top “chip tips” for this snack-worthy endeavour. —Noa Nichol
Hi Eden! You really need no introduction, but please do tell us a little bit about yourself to start!
Hi there! My name is Eden Grinshpan. I am a chef, TV host and soon-to-be author of my first cookbook Eating Out Loud, which launches September 1st, 2020. I am originally from Toronto but have been travelling and living abroad for the last 16 years, 11 of those in NYC. I currently live in Brooklyn with my husband and three-year-old daughter, Ayv.
How did you become Miss Vickie’s Signatures Chip Sommelier? It seems like the perfect fit!
I’m a lover of chips, and like to think of myself as a connoisseur of all things chips and culinary. Miss Vickie’s kettle-cooked potato chips are near and dear to me. When I was pregnant, they were all I ate! You just can’t get a crunch like theirs with any other chip. So, when the Miss Vickie’s brand asked me to be their first-ever Chip Sommelier for Miss Vickie’s Signatures kettle-cooked potato chips I was very happy to say yes! I’m on a mission to change how the world perceives and consumes chips. Chips have already made a name for themselves as a go-to snack for casual events like camping and BBQs, but Miss Vickie’s Signatures feature unique and elevated flavour palettes that pair incredibly well with some of the finer ingredients you’d find on a charcuterie board.
What makes you most excited about Miss Vickie’s Signatures flavours?
I love that Miss Vickie’s Signatures are the same kettle cooked potato chips you know and love, but with chef-inspired flavour combinations and modern ingredients. Like Miss Vickie’s Signatures Black Truffle & Parmesan flavour, they have a umami flavour from the truffles and the parmesan gets into every nook and cranny of the chip—they’re delicious!
Do you have a favourite among the three?
I love them all! Each one deserves to be the star of any charcuterie board—they pair perfectly with the best cured meats and cheese. But, if I had to choose a favourite, I would have to say the Miss Vickie’s Signatures Apple Cider Vinaigrette & Shallots. The creative flavour combination of tangy-sweet and savoury hits my taste buds perfectly.
We loved creating our Miss Vickie’s Signature charcuterie board with you (virtually) the other day; what are some of your top board-building chip tips?
When creating a charcuterie board there are two main things to consider: taste and presentation. Here are some of my top tips:
build around a focal flavour. To help guide the charcuterie board, have one strong flavour that you build the entire board around. This will help elevate and complement flavours, while ensuring other complementary flavours and ingredients stand out. For example, when making a board using Miss Vickie’s Signatures Black Truffle and Parmesan chips, I place parmesan on the board to highlight the flavour in the chips and to add a crystalized texture.
find your balance. Although you want a unified board, you also want to find a balance between sweet and salty, rich and light. For every salty item placed on your board, add a sweeter element to create balance. You also want to ensure you’re providing relief for your palate. Grapes are an excellent palate cleanser to nosh on between heavier meats and cheeses.
go au natural. On the presentation front, I like to keep things simple. I leave cheeses chunky rather than sliced for an organic look. This also encourages interaction with the board. As you and your guests cut off pieces for themselves, they’ll be tempted to create new flavour combinations.
create dimension. To make the board visually appealing, create various depths and levels. Pile your filler items like grapes and chips high in mounds. Consider placing elevated bowls for your smaller items like nuts and garnishes to make them stand out. You eat with your eyes first, so creating a visual experience is important for a successful board.
fill the entire board. I use Miss Vickie’s Signatures kettle cooked potato chips to complete and elevate my charcuterie boards—the uniquely-flavoured kettle cooked potato chips pair perfectly with delicious meats and cheeses. You can also add bundles of herbs for a decorative and aromatic touch. I like to use thyme and lavender for a pop of colour.
What other types of unique charcuterie boards do you like to/or have tried to create? (We’re thinking of creating a summer desserts board on our end!)
I love making a BLT board: slice up seven-minute eggs, crispy bacon, baby gems lettuce, a variety of tomatoes, aioli and fill the board with radishes, herbs and onions. Dessert boards are fun, just add a variety of cakes, fruits, cookies and chocolates. I also love summer fruit boards. Simply layer a bountiful board of fresh colourful fruit.
Miss Vickie’s Signatures aside, what is your all-time-favourite classic potato-chip flavour? And, what’s the weirdest/wackiest way you like to enjoy your chips?
Oh that’s EASY. Miss Vickie’s Sea Salt & Malt Vinegar kettle-cooked potato chips. They are simply a classic and I eat them as is. They are perfect just the way they are.