Savory Charcuterie Chips (Printable Version)

Crispy chips made from cured meats and cheeses, baked for a savory, low-carb snack.

# 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 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

# Directions:

01 - Preheat oven to 375°F. 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 in a single layer on the second baking sheet, spacing to prevent sticking.
04 - Optionally sprinkle cheese slices with fresh herbs and cracked black pepper.
05 - Bake meat slices for 8 to 10 minutes until edges are crisp and lightly browned, then remove and cool completely on a wire rack.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbly. Remove from oven, cool for 5 minutes, then gently lift chips from parchment.
07 - Arrange cooled meat and cheese chips on a platter and serve immediately as a snack or appetizer.

# Expert Tips:

01 -
  • They satisfy that serious crunch craving without any carbs or fake ingredients
  • Your guests will literally stop talking when they take the first bite
  • You can prep everything ahead and bake them when people arrive
02 -
  • The chips might feel slightly soft when you first pull them out but they will crisp up dramatically as they cool
  • Cheese chips stick to parchment when they are too hot, that 5 minute cooling time is absolutely critical
  • Thin slicing is non negotiable, thick pieces will just turn into chewy leather instead of crispy chips
03 -
  • Rotate the baking sheets halfway through for even browning, especially if your oven has hot spots
  • Smoked paprika sprinkled over the cheese before baking adds this incredible depth of flavor
Go Back