Save to Pinterest I stumbled onto this idea completely by accident during a friend gathering when I realized Id forgotten to buy actual chips. We had all this gorgeous cured meat and cheese from a last minute market run, so I threw them in the oven out of desperation. The kitchen filled with this incredible savory aroma that had everyone wandering in from the living room asking what smelled so good.
My sister claimed she hated charcuterie boards until I made these for her birthday. She stood by the oven waiting for them to crisp up, stealing them off the cooling rack before they even hit the platter. Now she requests them for every single family gathering and honestly, they disappear faster than I can bake them.
Ingredients
- 100 g thinly sliced salami: The fat renders beautifully and creates these incredible lacy edges that shatter when you bite them
- 100 g thinly sliced prosciutto: Saltiness intensifies as it crisps, becoming almost like a savory meat paper
- 100 g thinly sliced pepperoni: Adds that perfect punch of heat and becomes super crunchy
- 100 g sliced hard cheese: Aged cheddar, Manchego, or Parmesan develop these gorgeous caramelized spots
- 100 g sliced semi hard cheese: Gouda melts into these perfect crispy laces while provolone gets wonderfully bubbly
- Fresh herbs: Finely chopped thyme or rosemary pressed into the cheese before baking makes them feel fancy
- Cracked black pepper: A generous grind over the cheese chips right before they go in the oven
Instructions
- Get your oven ready:
- Preheat to 375F and line two baking sheets with parchment paper, this prevents sticking and makes cleanup effortless
- Arrange the meat chips:
- Lay salami, prosciutto, and pepperoni in a single layer without overlapping, they need space to crisp properly
- Prep the cheese chips:
- Space cheese slices apart on the second sheet, leaving room for them to spread as they melt and bubble
- Add the extras:
- Press fresh herbs or cracked pepper into the cheese now so they bake right into the chips
- Bake the meats first:
- Cook for 8 to 10 minutes until edges are browned and crisp, watching closely in that last minute
- Crisp the cheese:
- Bake for 6 to 8 minutes until golden and bubbling, then let them cool for exactly 5 minutes before lifting
- Assemble and serve:
- Arrange everything on a platter and serve immediately while they are at maximum crunchiness
Save to Pinterest These became my go to contribution when I am short on time but still want to bring something impressive. Last summer I made them for a sunset picnic and even the people who swore they did not like charcuterie kept reaching for more. Something about that combination of salty, crispy, and slightly smoky just makes people happy.
Choosing Your Meats
I have found that cured meats with visible fat layers crisp up the best. Cheap, lean salami tends to just get tough instead of shatteringly crispy. Do not be afraid to ask the person at the deli counter to slice things paper thin, they have the machine that can actually do it properly.
Perfect Cheese Pairings
Hard cheeses like Parmesan and aged cheddar become these delicate, fragile crisps while semi soft varieties like Gouda form these beautiful lace patterns as they bubble. Mixing both textures on the same platter makes it feel more interesting and gives people different crunch experiences to discover.
Storage and Serving Tips
If you somehow have leftovers, store them at room temperature in an airtight container with parchment paper between layers. They lose some of that initial crunch but are still totally snack worthy the next day.
- Layer them with a piece of parchment in the container so they do not stick together
- A warm oven at 300F for 3 minutes will revive any lost crispiness
- Serve with pickled vegetables or mustards to cut through all that richness
Save to Pinterest These chips have saved me so many times when I needed something impressive but had zero energy to cook. They are proof that sometimes the best ideas come from kitchen desperation and a willingness to experiment.
Recipe FAQs
- → What types of meats work best for these chips?
Thinly sliced cured meats like salami, prosciutto, and pepperoni are ideal as they crisp well without drying out.
- → How can I prevent the chips from sticking to the baking sheet?
Using parchment paper and spacing slices evenly helps prevent sticking, making it easier to remove chips after baking.
- → Can I add any seasoning to the cheese chips?
Sprinkling fresh herbs such as thyme or cracked black pepper before baking enhances the aroma and complements the cheeses.
- → How long should I bake the chips for optimal crispness?
Meat chips typically bake for 8–10 minutes until edges are crisp; cheese chips require 6–8 minutes to turn golden and bubbling.
- → What is the best way to store leftover chips?
Store cooled chips in an airtight container at room temperature to preserve crunchiness for up to two days.
- → Are there suggested pairings to serve with these chips?
Pairing with olives, pickles, or a light red wine creates a balanced and flavorful snack experience.