Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7c4b6b5462114b23912b8cbc4a72ee3a",
    "updated": "2025-05-17T10:31:56.324Z",
    "title": "Chili-Spiced Potato Chips",
    "subtitle": "Inspired by Chips Oman",
    "description": "While traveling through the Sultanate, we often heard the catchy refrain: \"Nahnoo buhiboo Chips Oman! Buhiboo Chips Omaaaaaan! Chips Oman!\" This beloved tune celebrates the tart, mildly spicy chili-flavored potato chips produced in the Al Wadi Al Kabir neighborhood of Muscat since 1989. This recipe draws inspiration from these popular chips, which are enjoyed by the bagful, crumbled into khubz ragag with cheese and egg, or sprinkled over bread with Puck cheese spread for \"Chips Oman sandwiches.\" Use small potatoes sliced very thinly to achieve the classic wavy shape and crisp texture characteristic of these chips.",
    "ingredients": [
      {
        "section": "For the chips",
        "ingredients": [
          " or russet potatoes, peeled and sliced (1.6 mm) thick using a mandoline",
          "distilled white vinegar",
          "canola oil, for frying"
        ]
      },
      {
        "section": "For the spice mix",
        "ingredients": [
          "green scallion tops",
          "zest of",
          "sweet paprika",
          "kosher salt, plus more as needed",
          "cayenne",
          "sugar",
          "granulated garlic or garlic powder",
          "black lime powder"
        ]
      }
    ],
    "instructions": [
      "As you slice the potatoes, place them in a bowl of cold water to prevent browning.",
      "Once finished, drain the potatoes and cover them with fresh cold water and vinegar; let them soak until ready to fry.",
      "To prepare dried scallions, thinly slice the green tops, spread the pieces between two paper towels, and microwave on high for 3 minutes.",
      "For dried lime zest, use the same method but microwave for 1 to 2 minutes. Set aside.",
      "In a spice grinder, pulse the paprika, salt, cayenne, sugar, garlic, lime powder, ½ teaspoon of the dried scallions, and ½ tablespoon of the lime zest. Transfer the mixture to a large bowl and set aside.",
      "Drain the potatoes and dry them using a salad spinner in small batches, or spread them out in a single layer on paper towels to dry.",
      "Heat about 2 inches of canola oil in a medium saucepan or pot over medium to medium-high heat until a deep-fry thermometer reads between 300° and 325°F.",
      "Fry the potatoes in batches until golden and crisp, about 3 to 6 minutes, adjusting the heat as needed.",
      "Using a slotted spoon, transfer the chips to a baking sheet lined with paper towels to drain briefly, then place all chips in the bowl with the spice mix and toss to coat evenly."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]