Charcuterie Chips Crispy Snack (Printable Version)

Savory, crispy cured meat and cheese slices baked for a flavorful low-carb snack or appetizer.

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

→ Optional Garnishes

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

# Directions:

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 lined baking sheet, avoiding overlap.
03 - Lay cheese slices in a single layer on the other baking sheet, spacing apart to prevent sticking.
04 - Sprinkle cheese slices evenly with fresh herbs or cracked black pepper if desired.
05 - Bake the meat slices for 8 to 10 minutes until edges are crisp and lightly browned. Remove and cool to crisp further.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Cool for 5 minutes, then gently lift from parchment.
07 - Arrange cooled meat and cheese chips on a platter and serve immediately as a snack or appetizer.

# Expert Advice:

01 -
  • They're ready in under 20 minutes but taste like you spent hours curing and crafting them.
  • Finally, a snack that doesn't apologize for being delicious and actually good for you.
  • Guests always ask what they are, and the reveal moment never gets old.
02 -
  • Timing is everything—cheese and meat bake at different speeds, which is why they get separate sheets and separate time windows.
  • The quality of your cured meats and cheese directly affects the result; grocery store cheese won't crisp the same way artisanal will.
  • Parchment paper is your friend here; butter or oil will cause the chips to stick and fall apart.
03 -
  • Keep a metal spatula handy and practice your lift technique before the first batch, so you don't lose any to the parchment.
  • Rotate your baking sheets halfway through if your oven has hot spots, ensuring even browning across all chips.
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