Charcuterie Chips Crispy Snack (Print Version)

Savory, crispy cured meat and cheese chips baked lightly for a flavorful low-carb snack.

# Components:

→ Cured Meats

01 - 3.5 oz thinly sliced salami
02 - 3.5 oz thinly sliced prosciutto
03 - 3.5 oz thinly sliced pepperoni

→ Cheese

04 - 3.5 oz sliced aged cheddar, Manchego, or Parmesan
05 - 3.5 oz sliced Gouda or provolone

→ Optional Garnishes

06 - Fresh herbs such as thyme or rosemary, finely chopped
07 - Cracked black pepper

# Directions:

01 - Set oven to 375°F and line two large baking sheets with parchment paper.
02 - Place cured meat slices in a single layer on one baking sheet without overlapping.
03 - Place cheese slices on the second baking sheet in a single layer, spacing them to avoid sticking.
04 - Optionally, sprinkle fresh herbs and cracked black pepper over the cheese slices.
05 - Bake the meat slices for 8 to 10 minutes until edges are crisp and lightly browned. Remove and cool completely to allow further crisping.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Remove, cool for 5 minutes, then gently lift chips from parchment.
07 - Arrange the cooled meat and cheese chips on a platter and serve immediately as a snack or appetizer.

# Expert Advice:

01 -
  • They taste like concentrated charcuterie bliss—all the flavor, none of the filler.
  • Ready in under 25 minutes, which means you can make them while your guests are arriving.
  • Low-carb, gluten-free, and naturally elegant without any real effort.
02 -
  • Don't overlap anything, even a little—overlapped pieces will stay chewy while the edges around them crisp to nothing.
  • The cheese needs its full cooling time or it'll stick to whatever surface you're trying to move it to, and you'll have golden cheese puddles instead of chips.
03 -
  • Use the thinnest slices you can find—thicker cuts won't crisp properly no matter how long you bake them.
  • Watch them during the last few minutes of baking; a minute too long and everything turns bitter, but 30 seconds less and you're still eating rubbery cheese.
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