Chip off the old block

I bet you didn't know that if you have really gross cured chorizo you can slather it with a myriad of spices and bake it until it's crispy, and, once dunked in French's mustard, you will have a mostly edible chorizo chip.

This probably works even better with sausage you wanted to eat in the first place.

But we had a plethora of sausage we just didn't want to eat. And it didn't taste any better sauteed with some eggs and peppers.

It didn't even taste good with hot sauce.

So we got desperate.

...Desperately crafty that is.

We also made use of the end of the thyme fried almonds by stealing the loose thyme and salt from the bottom of the tupperware.

Basically we just sliced this crappy chorizo really thinly and smeared it with more spices and then baked it and suddenly we had a whole new dish on our hands.

Oddly, some of the cured chorizo in Alicante smells awfully like Tommy's Sperrys he's had since freshman year of college. And that is not a pretty scent.

So anyway, like I said, if you actually liked the chorizo (or sausage or salami or other hard cured deli meat) you had to begin with, you can probably skip the seasoning step and skip straight to the baking/chowing down step.

If your chorizo is bootlike or not flavorful enough, feel free to do as we did and you will likely be pleased with the results.

Make sure to slice the chorizo really thinly (if it's not already machine sliced) because the crispiness is the good part.

Ingredients:
10-15 thin slices of chorizo, salami, etc.
1/4 tsp. cayenne pepper
1/4 tsp. powdered garlic
Pinch of dried thyme
Pinch of salt

Mustard for serving.

1. On a large baking sheet, arrange the sliced chorizo and sprinkle with the various spices.

Bake for about 8-10 minutes at 350 degrees Fahrenheit or until crisp. Serve immediately with mustard.