Charcuterie Chips Crispy Snack (Printable)

Crispy cured meat and baked cheese chips for a savory, 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, Parmesan)
05 - 3.5 oz sliced semi-hard cheese (e.g., Gouda, provolone)

→ Optional Garnishes

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

# How-To:

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 baking sheet without overlapping.
03 - Place cheese slices in a single layer on the second baking sheet, spaced to avoid sticking.
04 - If desired, sprinkle cheese slices with fresh herbs or cracked black pepper.
05 - Bake cured meats for 8 to 10 minutes until edges are crisp and lightly browned. Remove and cool completely to crisp further.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Remove, let cool for 5 minutes, then gently lift chips from parchment.
07 - Arrange cooled cured meat and cheese chips on a platter and serve immediately as an appetizer or snack.

# Expert Hints:

01 -
  • They disappear in seconds because they're savory, crispy, and require zero willpower.
  • Your guests will think you spent hours in the kitchen when it's genuinely faster than opening a bag of chips.
  • Low-carb means you can actually enjoy them without the afternoon energy crash.
02 -
  • Thin slicing is everything—if your meat or cheese is too thick, it'll just soften instead of crisping, and you'll have warm disappointment instead of crunch.
  • Overlapping pieces will fuse together in the oven, so resist the urge to crowd the pan and ruin the whole thing.
  • Cheese timing is shorter than meat timing, which is why they get separate oven runs—trust this or you'll have burnt cheese and cold meat.
03 -
  • Invest in a good meat slicer or ask the deli counter to slice everything paper-thin—it's the single most important variable for getting actual crispiness instead of chewy disappointment.
  • Make these on a dry day if possible; humidity is the enemy of crispiness, so if it's humid where you live, eat them immediately and don't store them sitting out.
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