Straight Out The Bag Snacking: From Crisp Packet to Platter

Fear not, this is a lazy person’s guide to turning a packet of crisps into a platter moment. Straight out of the bag, with six simple additions.

Imagine yourself out on a relaxing beach getaway. The sun hasn’t even so far as tilted back into the horizon, and yet the tension across your shoulders is slowly while surely unravelling the moment you leave the swelling waves behind. Suddenly, you find yourself moving a little more laggardly than you’d like.

The waves are curling, your stomach’s churning, and everyone’s either sprawled out for a much-needed breather or lazing along to nature’s soundtrack. Enter the open-bag platter. Think of it as a lazy person’s stroke of ingenuity, with a regular-sized chip bag or two, and some picky bits—or a cheat’s charcuterie, except there’s no board, and it’s built straight out of the chip bag.

Not to say that this is anything original, TikTok’s throng harbours quite the talent for making do with what they have within arm’s reach, rather than dwelling on what they lack. But that’s the thing about letting individual ingenuity take the wheel, however quirky it may seem at first. With this antipasto, perhaps it’s time to try your own hand at the whole cheat’s charcuterie affair.

The cheat code

1. The crisped base

First thing’s first, the chips. Some might favour gourmet flavours, say… black truffle crisps, all earthy Spanish truffle and a balmy bite; hand-cut sea salt crisps; or salted egg yolk, the bolder hotshot of the lot. Then again, even the supermarket staples—our classics, such as original, smoky barbecue, or spicy chilli—have their place here, and rightfully so. Frankly, it all comes down to choosing a base that anchors the surrounding accoutrements tossed into the bag.

One can even step it up with more appealing alternatives. Think crinkle cuts, corn-toasted tortilla (brilliant for thicker spreads), root vegetable crisps, or prawn crackers for an Asian-leaning spin. Just note that the latter aren’t particularly wild about weighty toppings.

2. The salty savouries

While some may say it borders on salt overload, especially with an already seasoned base, others—myself included—would beg to differ. Because what’s a crisp platter without your cured meats and chewy little extras? Cured pork products would be your usual suspects, Italian ham like prosciutto, seasoned sausages like salamis—or the Spanish staple: chorizo, whose paprika heat adds an easy lift to even the simplest chip.

For all the ease of carrying cured meats in ready-made packets, there are other similarly fuss-free options. Canned or tinned proteins—and yes, that’s the territory we’re venturing into. The ‘seacuterie’ have become a rather prevalent accessory to charcuterie spreads, besides the nutrient retention of each catch, these sea-vouries bring a certain grab-and-go charm. Which is why they slot right into the effortless snack bag setup.

Sardines, often seen as a pantry staple, might still spark a “who-fishes-it-first” moment. For those fond of an intense bite (and an equally intense breath), anchovies come in at full throttle. Salmon—smoked or tinned, is a familiar but ever-reliable choice to layer over your base. Mussels, with their plump texture, mellow things out with their buttery, briny flavour. It’s very much a meat-and-sea affair, really.

3. Bring in the brine

Once again, it’s about convenience (and a touch of cleverness). These briny things aren’t merely nutrient-rich, they come neatly housed in their own glass jars as well. A balanced boost to one’s diet, let alone the snack bag itself. What we’re thinking remains fairly easy, olives and capers for tiny bursts of briny sharpness between bites, and pickles with its bright crunch to cut through all the richness. 

A handful of pepperoncini or jalapeños wouldn’t hurt either, especially if the bag needs a little waking up. Really, that’s the charm of the entire no-plate platter situation, it isn’t about perfection, nor some carefully curated charcuterie moment, but the oddly satisfying ability to piece convenient little staples into something intentional.

4. Something fresh

Next, something fresh. Whichever route—or should I say, root—you prefer, the greens can be as svelte as dill sprigs and chives, or a little more unruly, with arugula, rockets, and celery leaves bringing that sharp, leafy crunch. I reckon that in all the tossing and tucking, snapping your greens by hand is just as much a part of the fun. Though cucumber ribbons, lemon wedges, or even apple slices for a sweet contrast would require a kitchen tool or two.

5. The soft and spreadable

Here is where things take a creamier turn, picture porcelain-white clouds over the otherwise wild mount. Burrata, its milky profile tempering the salinity beneath. Ricotta, whisper-light, like a soft snowfall to the whole crackly affair. Goat cheese, with its bright, slightly rebellious creaminess, another clever lift to the heavy stack. As long as there’s a milky element tucked somewhere in the heap, you’re already halfway—if not nearly, there.

6. The drizzle that does the most

Finally, we arrive at a slick drizzle, tying everything together. Of course, nothing quite rivals olive oil for that final gloss—silky, and effortless shiny. Hot honey turns up the sweet heat, while truffle oil perfumes each chip with its aromatic depth. A splash of lemon juice is another brilliant player here, cutting through everything with its citrusy edge. Needless to say, it’s the finishing sheen of a dressing that brings your whole picture to life.

Indeed, the real appeal lies in selecting your final flourish. Often overlooked, a simple drizzle acts like a quiet baton, drawing out both flavour and form. Most of all? It’s the element that binds base, brine, savouries, and cream into harmony—bagged and ready to serve. And that is what this no-plate, packet to platter affair is.

Opening image: olivianoceda | Tiktok / Olivia Noceda | On The Rocks