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Bonilla a la Vista Potato Chips
Galicia’s Iconic Crunch
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Delicately thin, golden, and famously crisp, Bonilla a la Vista potato chips are made in Galicia with potatoes, olive oil, and sea salt. Choose the generous 500 g signature tin for sharing or the 150 g or 30 g bags for smaller gatherings and well-appointed snacking.
1 / 4
Bonilla a la Vista Potato Chips
Galicia’s Iconic Crunch
Delicately thin, golden, and famously crisp, Bonilla a la Vista potato chips are made in Galicia with potatoes, olive oil, and sea salt. Choose the generous 500 g signature tin for sharing or the 150 g or 30 g bags for smaller gatherings and well-appointed snacking.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
Bonilla a la Vista proves that a potato chip does not need elaborate seasoning to be memorable. Each chip is sliced remarkably thin, giving it a delicate, almost brittle snap rather than a dense or heavy crunch. The first impression is clean and savoury: the natural sweetness of potato arrives gently, followed by the mellow richness of olive oil and a restrained touch of sea salt.
There is no aggressive flavouring competing for attention. Instead, the pleasure lies in texture, balance, and the way the chips remain light on the palate despite their satisfying crispness. Their simple recipe also makes them exceptionally versatile. They can sit comfortably beside conservas, charcuterie, cheese, and cocktails without overpowering the rest of the table—or disappear straight from the container before the guests arrive. We speak from experience.
The 500 g tin is the grand entertaining format: striking on the table, generous enough for a crowd, and instantly recognisable in its blue-and-white maritime design. The 150 g bag offers the same classic recipe in a more compact format, ideal for intimate aperitivo hours, picnics, gifting, or keeping within reach for sudden and entirely reasonable chip emergencies.
Pairings And Suggestions
Serve these chips as part of an effortless Spanish-style aperitivo, poured generously into a wide bowl so their delicate shape remains intact.
With conservas: Pair with anchovies, sardines, mussels, razor clams, or tuna belly. The clean saltiness and crisp texture contrast beautifully with tender seafood. With charcuterie: Serve alongside Jamón Ibérico, chorizo, lomo, or morcilla for a play of crunch, richness, and savoury depth. With cheese: Try them with Manchego, Mahón, creamy blue cheese, or a soft goat cheese. With dips: Accompany with aioli, smoked paprika mayonnaise, whipped anchovy butter, or a cool sour cream and chive dip. With drinks: Excellent with cava, Champagne, fino sherry, vermouth, crisp white wine, cold beer, or a dry martini.
For a beautifully low-effort canapé, top individual chips with a small spoonful of crème fraîche, a folded anchovy fillet, and a little lemon zest. Serve immediately to preserve the crunch.
From A Galician Churrería To A Cult Tin
Bonilla a la Vista began in 1932, when Salvador Bonilla established a churrería in Ferrol, Galicia. Alongside churros, the family prepared thinly sliced fried potatoes that would eventually become the company’s most internationally recognised creation. The business remains closely associated with Galicia and its longstanding tradition of producing straightforward food with meticulous attention to quality.
Its nautical identity reflects the coastal character of the region. The now-iconic white tin, marked with blue lettering and a sailing boat, has become almost as beloved as the chips inside. It feels festive without being formal—a pantry object made to be placed directly on the table, opened among friends, and steadily emptied over the course of a very good conversation.
The charm of Bonilla a la Vista lies precisely in its restraint. Potatoes, olive oil, and sea salt: three familiar ingredients transformed through thin slicing, careful frying, and generations of practice into something unmistakably its own.
Storage Instructions
Store unopened chips in a cool, dry place away from direct sunlight, heat, and humidity. Once opened, reseal the bag securely or keep the tin tightly covered. For the best flavour and crispness, consume promptly after opening.
Bonilla a la Vista proves that a potato chip does not need elaborate seasoning to be memorable. Each chip is sliced remarkably thin, giving it a delicate, almost brittle snap rather than a dense or heavy crunch. The first impression is clean and savoury: the natural sweetness of potato arrives gently, followed by the mellow richness of olive oil and a restrained touch of sea salt.
There is no aggressive flavouring competing for attention. Instead, the pleasure lies in texture, balance, and the way the chips remain light on the palate despite their satisfying crispness. Their simple recipe also makes them exceptionally versatile. They can sit comfortably beside conservas, charcuterie, cheese, and cocktails without overpowering the rest of the table—or disappear straight from the container before the guests arrive. We speak from experience.
The 500 g tin is the grand entertaining format: striking on the table, generous enough for a crowd, and instantly recognisable in its blue-and-white maritime design. The 150 g bag offers the same classic recipe in a more compact format, ideal for intimate aperitivo hours, picnics, gifting, or keeping within reach for sudden and entirely reasonable chip emergencies.
Serve these chips as part of an effortless Spanish-style aperitivo, poured generously into a wide bowl so their delicate shape remains intact.
With conservas: Pair with anchovies, sardines, mussels, razor clams, or tuna belly. The clean saltiness and crisp texture contrast beautifully with tender seafood. With charcuterie: Serve alongside Jamón Ibérico, chorizo, lomo, or morcilla for a play of crunch, richness, and savoury depth. With cheese: Try them with Manchego, Mahón, creamy blue cheese, or a soft goat cheese. With dips: Accompany with aioli, smoked paprika mayonnaise, whipped anchovy butter, or a cool sour cream and chive dip. With drinks: Excellent with cava, Champagne, fino sherry, vermouth, crisp white wine, cold beer, or a dry martini.
For a beautifully low-effort canapé, top individual chips with a small spoonful of crème fraîche, a folded anchovy fillet, and a little lemon zest. Serve immediately to preserve the crunch.
Bonilla a la Vista began in 1932, when Salvador Bonilla established a churrería in Ferrol, Galicia. Alongside churros, the family prepared thinly sliced fried potatoes that would eventually become the company’s most internationally recognised creation. The business remains closely associated with Galicia and its longstanding tradition of producing straightforward food with meticulous attention to quality.
Its nautical identity reflects the coastal character of the region. The now-iconic white tin, marked with blue lettering and a sailing boat, has become almost as beloved as the chips inside. It feels festive without being formal—a pantry object made to be placed directly on the table, opened among friends, and steadily emptied over the course of a very good conversation.
The charm of Bonilla a la Vista lies precisely in its restraint. Potatoes, olive oil, and sea salt: three familiar ingredients transformed through thin slicing, careful frying, and generations of practice into something unmistakably its own.
Store unopened chips in a cool, dry place away from direct sunlight, heat, and humidity. Once opened, reseal the bag securely or keep the tin tightly covered. For the best flavour and crispness, consume promptly after opening.
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