Charcuterie Chips Savory Crispy (Printable Version)

Crispy chips combining thinly sliced cured meats and cheeses, baked until golden and perfect for snacking.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
02 - Place the cured meat slices on one baking sheet in a single layer without overlapping.
03 - Lay the cheese slices on the second baking sheet in a single layer, spacing them apart to avoid sticking.
04 - Optionally sprinkle the cheese slices with chopped fresh herbs or cracked black pepper.
05 - Bake the meat slices for 8 to 10 minutes until edges are crisp and lightly browned. Remove and cool completely; they will crisp further.
06 - Bake the cheese slices for 6 to 8 minutes until golden and bubbling. Remove and let cool for 5 minutes before gently lifting from parchment.
07 - Arrange cooled meat and cheese chips on a platter and serve immediately for snacking or as an appetizer.

# Additional Tips::

01 -
  • They're ready in under 25 minutes and taste like you've been planning all day.
  • Zero carbs, naturally gluten-free, and somehow feel more indulgent than they actually are.
  • A conversation starter at any gathering because nobody expects chips to be made from real charcuterie.
02 -
  • Overlapping slices steam instead of crisp—this was my first mistake, and the difference between single-layer spacing and just-barely-overlapping is the difference between revelation and disappointment.
  • The meat and cheese finish cooking at different times, so separate sheets aren't optional—they're essential.
  • These crisp further as they cool, so pull them from the oven just before they look completely done, trusting that the residual heat finishes the job.
03 -
  • If you want extra depth, look for smoked cured meats or add a tiny pinch of smoked paprika to the cheese before baking.
  • A metal spatula is essential for lifting cheese chips without shattering them into fragments—learn this the easy way instead of the hard way like I did.
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