Charcuterie Meat Cheese Chips (Print)

Crispy baked thin slices of cured meats and cheeses make a tasty 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 (thyme, rosemary), finely chopped
07 - Cracked black pepper

# Directions:

01 - Preheat 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 - Place cheese slices individually on the second baking sheet, spacing apart to prevent sticking.
04 - Sprinkle cheese slices with finely chopped fresh herbs and cracked black pepper as desired.
05 - Bake meat slices 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, cool for 5 minutes, then gently lift off parchment.
07 - Arrange cooled cured meat and cheese chips on a platter. Serve immediately as a snack or appetizer.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means you can make them while guests are still in the living room.
  • No complicated techniques or weird ingredients needed—just quality meat and cheese doing their thing in the oven.
  • They taste luxurious and feel like you spent hours on them, but you didn't.
  • Naturally low-carb and gluten-free, so they work for almost any dietary preference without the awkwardness.
02 -
  • Don't let the meat overlap, even a little—those overlapped parts will chew instead of crisp, and you'll notice immediately.
  • Cheese crisps faster than meat, which is why they go in on separate sheets. I learned this the hard way by burning delicate prosciutto.
  • Your oven's temperature matters more than you'd think. Too low and everything gets greasy; too high and the meat burns before it crisps.
03 -
  • Buy your meat and cheese from a place that slices to order if you can. Pre-sliced packages are fine, but fresh slices from the counter have better texture and don't have that preservative film.
  • If you're making these for a crowd, you can bake them in batches and keep the first batches in a low oven while you finish the rest—they'll stay warm and crispy.
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