Charcuterie Chips Snack (Printable)

Crispy cured meat and cheese crisps baked to a golden finish, ideal for easy, gourmet 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 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

# How To Make It:

01 - Set 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, ensuring no overlap.
03 - Lay cheese slices in a single layer on the other baking sheet, spacing evenly to avoid sticking.
04 - Optionally sprinkle cheese slices with chopped fresh herbs or cracked black pepper.
05 - Bake cured meats for 8 to 10 minutes until edges are crisp and lightly browned. Remove and let cool completely to crisp further.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. 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 Advice:

01 -
  • They're ready in under 25 minutes but taste like you spent hours planning something fancy.
  • The cheese gets bubbly and caramelized while the meat turns almost translucent and crispy—two completely different textures from one simple technique.
  • Zero carbs, naturally gluten-free, and honestly more satisfying than any chip you could buy.
02 -
  • Overlapping slices steam instead of crisping—I learned this the hard way and ended up with floppy, disappointing chips my first attempt.
  • Cheese needs a shorter bake than meat; if you put them in together, one will be burnt before the other finishes.
  • Don't skip the cooling time on the baking sheet; that's when they actually become crispy chips, not just warm slices.
03 -
  • Buy pre-sliced deli meat and cheese if your market has a quality counter—asking them to slice it thin is much easier than doing it at home.
  • If your cheese isn't crisping evenly, rotate the sheet halfway through baking; ovens have hot spots that can catch one edge before others.
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