Charcuterie Chips Savory Snack (Printable)

Savory baked cured meat and cheese chips create a crispy, flavorful snack for easy gatherings.

# What You 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 (thyme, rosemary), finely chopped
07 - Cracked black pepper

# Step-by-Step Guide:

01 - Set the oven to 375°F and line two large baking sheets with parchment paper.
02 - Place cured meat slices individually on one baking sheet, ensuring no overlap.
03 - Lay cheese slices spaced apart on the second baking sheet to prevent sticking.
04 - Sprinkle fresh herbs or cracked black pepper over the cheese slices if desired.
05 - Bake the meat slices for 8 to 10 minutes until edges are crisp and lightly browned. Remove and allow to cool completely to further crisp.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Let cool for 5 minutes before gently lifting from parchment.
07 - Arrange the 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, which means you can pull together a sophisticated appetizer without any real effort.
  • Nothing gets wasted—those expensive cured meats and good cheeses become the star instead of sitting on a board getting dried out.
  • Low-carb, naturally elegant, and honestly just fun to watch bubble and crisp in the oven.
02 -
  • Don't overlap your slices—I learned this the hard way when my first batch turned into a stuck-together crispy mass. Single layer, with breathing room, always.
  • Meat and cheese bake differently, so use two separate sheets. The meat needs longer to dry out and crisp, while cheese just needs to melt and bubble briefly before it overcooks.
03 -
  • Buy your meats and cheeses from the deli counter and ask for paper-thin slices—pre-packaged slices are often too thick and won't crisp properly.
  • If your oven runs hot or cold, trust what you see over the timer. Golden and bubbling beats minutes on the clock.
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