Charcuterie Chips Savory Crisps (Printable)

Savory crispy chips from thinly sliced cured meats and cheeses baked to golden perfection in minutes.

# 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 (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 - 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, avoiding overlap.
03 - Place cheese slices in a single layer on the second baking sheet, spacing them evenly to prevent sticking.
04 - Optionally, sprinkle cheese slices with fresh herbs or cracked black pepper.
05 - Bake the meat slices for 8 to 10 minutes until edges are crisp and golden. Let cool completely to enhance crispness.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Remove and cool for 5 minutes before gently lifting off the parchment.
07 - Arrange cooled chips on a platter and serve immediately as a snack or appetizer.

# Helpful Hints:

01 -
  • They're ready in under 25 minutes but taste gourmet enough to impress actual food people.
  • Zero carbs, zero guilt, pure savory satisfaction when you need something crispy and substantial.
  • The texture moment when they cool is like magic—they go from bubbling to shatteringly crunchy.
02 -
  • Overlapping slices will steam instead of crisp, creating a chewy, disappointing mess—I learned this the hard way on attempt number three.
  • Cheese needs less time than meat, and removing it at the exact moment of golden tells the difference between crispy and burnt.
  • Don't skip the cooling step. Hot cheese is bendy; cooled cheese is construction-grade snacking material.
03 -
  • Smoked meats and a pinch of smoked paprika elevate the whole experience—something about that flavor profile makes people ask for seconds.
  • If you're nervous about cheese sticking, parchment paper is your safety net; just make sure it's the kind rated for your oven temperature.
Go back