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At the
Food and Wine Classic, I watched
Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho.
Napapijri
JC de CASTELBAJAC
Chilli Pepper
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