Savory Charcuterie Chips Snack (Print View)

Thinly sliced cured meats and cheeses baked until crispy, ideal for a savory low-carb snack or appetizer.

# 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 hard cheese (aged cheddar, Manchego, or Parmesan)
05 - 3.5 oz sliced semi-hard cheese (Gouda or provolone)

→ Optional Garnishes

06 - Fresh herbs (thyme, rosemary), finely chopped
07 - Cracked black pepper

# Method:

01 - Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
02 - Place cured meat slices in a single layer on one prepared baking sheet, avoiding overlap.
03 - Place cheese slices in a single layer on the second baking sheet, spacing apart to prevent sticking.
04 - Sprinkle cheese slices evenly with finely chopped fresh herbs or cracked black pepper, if desired.
05 - Bake the cured meats for 8 to 10 minutes until edges turn crisp and lightly browned. Remove and cool completely to crisp further.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Remove and cool for 5 minutes, then gently lift chips from parchment.
07 - Arrange the cooled cured meat and cheese chips on a serving platter and serve immediately as an appetizer or snack.

# Expert Advice:

01 -
  • They crisp up into something almost impossibly addictive, shattering on your tongue like a salty, umami-rich wafer.
  • No actual cooking skill needed, just thinly sliced ingredients and an oven that you probably use anyway.
  • Perfect for when you want to serve something that looks gourmet but took you ten minutes to assemble.
02 -
  • The cooling time is not optional—the chips finish crisping up as they cool, so pulling them off the pan too early means they'll be oily and soft.
  • Overlap matters. Overlapped slices will steam each other instead of crisping, turning into a chewy mess instead of the delicate crisp you want.
03 -
  • A metal spatula is your friend—let the chips cool fully before trying to lift them, then slide the spatula under gently to pry them off the parchment without breaking them.
  • The thinner the slice, the crispier the chip. If your deli counter looks at you funny when you ask for paper-thin cuts, you're asking it the right way.
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