Melt the butter in a small skillet over medium high heat.  

Add the mashed salted egg yolks and blend well.  

Transfer the butter-yolk mixture to a food processor or blender and process for 1 minute until smooth. 

Turn off processor and add the parsley, mixing by hand until well incorporated. Set aside. 

Preheat the oven to 400 F. Line a shallow 9 x 13-inch baking tray with parchment paper. Spread the potato chips all over the tray in a single layer, making sure the chips do not overlap. 

Pour the salted egg mixture over the potato chips—make sure to sprinkle the liquid evenly until all the chips are coated. 

Bake the coated chips at 400F for 10 minutes. Take the tray out of the oven and lay it on the counter to cool and for the chips to get crisp. Serve while still warm and crisp.  

Store the potato chips in an airtight, covered container. The chips should keep for 5 to 6 days in a cool part of the room.  

Cook’s comments: It is important to use unsalted butter and unsalted or low-salt , unflavored potato chips. The salted egg yolks are already extremely salty and can stand alone as the sole seasoning for this appetizer. 

Ingredient comments on Salted Eggs: Here in America, I buy my salted eggs from the Asian supermarkets. The ones I find are not tinted red (like they are in the Philippines), but are in their regular white shells, preserved and packaged in plastic containers.These days, salted eggs are mostly made from large chicken eggs. Once you get home from the store, boil these salted eggs in water for 30 minutes. When cooked, peel and slice the boiled eggs. Each sliver gives off a sharp saltiness that goes well with ingredients of contrasting flavors. I also use salted eggs to bake the Filipino Bibingka rice cake. And when making this recipe for Salted Egg-flavored Potato Chips, there will be leftovers of the salty egg whites -- mix them with fresh tomatoes and blanched kangkong (spinach) for a delightful Kangkong -Water Spinach salad.

Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]