Gilda-Inspired Loaded Potato Chips

In a shallow skillet, heat olive oil over medium-low heat. Add the coriander, cumin and aleppo pepper, stirring until the spices are fragrant, about 1 minute. Remove from heat and let cool. In a bowl, combine the chopped guindilla peppers, chopped olives, sweet and spicy red pepper, and anchovies. Stir in 2 tablespoons of the spiced oil, 2 tablespoons of the reserved guindilla pepper brine, and the lime zest. Season with a pinch of salt. Taste and adjust seasoning if needed. Plate the potato chips and spoon the gilda spread on top. Garnish with parmigiano reggiano.