If you have a soft spot in your heart for peppers or potato chips—or both—you’ll love these. Very mild chiles from the Massimo family in Basilicato are dried in the sun for a few weeks, fried in a bit of the farm’s own olive oil, then salted. The result is a sweet, smoky, salty, crispy sensation that’s quite habit forming. Not at all spicy, the more you eat, the more you want. Italians nibble them alongside a glass of wine, presumably with the willpower to stop.