Save to Pinterest The first time I made these, I wasn't even trying to invent something—I was cleaning out my charcuterie board after a dinner party, staring at leftover slices of prosciutto and aged cheddar, wondering if they'd go to waste. On a whim, I arranged them on parchment and slid them into the oven, half expecting disaster. Ten minutes later, the smell of crisping meat and melting cheese drew my roommate into the kitchen, and when she bit into one, her eyes went wide. What emerged were these addictive, shattering chips—pure umami and salt with none of the bread or carbs. I've been making them ever since.
I brought a batch to a work potluck once, and they disappeared in the first five minutes—not a scrap left. Someone actually asked if I'd bought them from a specialty shop, which made me laugh because they're so simple. That's when I realized how rare it is to find a snack that feels elevated but honest, made from just a few quality ingredients and nothing else pretending to be something it's not.
Ingredients
- Thinly sliced salami, 100 g: The texture here matters—thin enough that the edges curl and crisp when heat hits them, but substantial enough to hold together as a chip.
- Thinly sliced prosciutto, 100 g: Prosciutto gets almost transparent when it crisps, creating a delicate, almost shattered texture that melts on your tongue.
- Thinly sliced pepperoni, 100 g: This one holds its shape the best and brings heat and smokiness to balance the richness of the cheese.
- Aged cheddar, Manchego, or Parmesan, 100 g: Hard cheeses are essential here—they crisp rather than just melt into puddles, and the older the cheese, the more intense the flavor becomes as it bakes.
- Semi-hard cheese like Gouda or provolone, 100 g: These get bubbly and lacy around the edges, creating this beautiful golden texture that's crispy outside and still slightly creamy inside.
- Fresh herbs and cracked black pepper, optional: A light sprinkle before baking adds complexity, but honestly, the meat and cheese are already so flavorful that you don't need them.
Instructions
- Set your oven and prep your surfaces:
- Preheat to 375°F (190°C) and line two large baking sheets with parchment paper. This temperature is the sweet spot—hot enough to crisp everything, but not so hot that the cheese burns before it's done melting.
- Lay out the meat chips:
- Arrange your salami, prosciutto, and pepperoni in a single layer on the first sheet, making sure slices don't overlap. They need room to crisp on all sides, so think of them as having personal space on the baking sheet.
- Lay out the cheese chips:
- On the second sheet, space out your cheese slices the same way—this prevents them from melting into each other and becoming one giant cheese blob instead of individual crispy chips.
- Optional flavor boost:
- If you want to add herbs or pepper, this is the moment—a light sprinkle over the cheese before it hits the oven.
- Bake the meat until it shatters:
- Pop the meat sheet in for 8–10 minutes, keeping an eye on it as it approaches the end. You're looking for edges that have darkened slightly and begun to curl—they'll continue crisping as they cool, so don't let them go too dark in the oven.
- Bake the cheese until golden and bubbly:
- The cheese sheet takes less time—6–8 minutes. It's done when the edges are deep golden and the centers are still bubbling slightly. Remove it and let it rest for 5 minutes before gently lifting the chips off with a metal spatula, because they'll be fragile and you want them in one piece.
- Assemble and serve:
- Once everything has cooled completely and crisped up, arrange both types of chips on a platter and serve right away. They're best eaten the day they're made, when they still have that shatter to them.
Save to Pinterest There's something that happens when you serve these at a gathering—people slow down, taste them carefully, and actually pause to appreciate the quality of what they're eating. It's such a small thing, but it reminds me that sometimes the best moments in the kitchen are the ones where you let good ingredients do the talking, without overcomplications getting in the way.
The Magic of Thinness
The difference between a chewy disappointment and a crispy revelation comes down to how thin your slices are. If you're buying pre-sliced from the deli counter, ask them to slice it thin—sometimes even thinner than their default setting. A mandoline slicer works beautifully for the cheese if you have one, though a sharp knife and a steady hand will get you there too. The thinner the slice, the faster it crisps, and the faster it crisps, the more dramatic the texture becomes.
Choosing Your Cast
Not all cured meats and cheeses are created equal for this recipe. Avoid anything with too much moisture or anything too soft—fresh mozzarella will just melt into sadness, and thinly sliced deli turkey won't crisp the same way. The stars of the show are the aged, flavorful ones: prosciutto that's been hanging for a while, salami with good structure, pepperoni with some spice, and cheeses that have hardened and developed complex flavors over time. This is your moment to reach for the good stuff from the fancy aisle.
Storage and Serving Ideas
These chips stay crispy in an airtight container at room temperature for up to two days, though they're genuinely best eaten fresh. For a complete spread, pair them with olives, pickles, or crusty bread so people have something to build on if they want it. A light red wine or even a crisp white works beautifully alongside—the acidity cuts through the richness and makes the whole thing feel like a proper charcuterie experience.
- Try smoked meats or a pinch of smoked paprika sprinkled on the cheese before baking for deeper, more complex flavor.
- Make a big batch if you're entertaining, because they disappear faster than you'd expect and people will ask for seconds.
- Store them in a single layer in your container with parchment between layers to prevent them from sticking together.
Save to Pinterest These chips have become my go-to when I want to feel like I've done something special without spending hours in the kitchen. There's real joy in serving something this good to people you care about.
Questions & Answers
- → What meats work best for charcuterie chips?
Thinly sliced cured meats such as salami, prosciutto, and pepperoni provide ideal texture and flavor when baked into chips.
- → How do I prevent cheese chips from sticking to the parchment?
Spacing cheese slices properly and letting them cool before lifting prevents sticking and helps maintain their shape.
- → Can I add herbs or spices to these chips?
Yes, fresh thyme, rosemary, cracked black pepper, or smoked paprika enhance aroma and taste when sprinkled before baking.
- → What’s the recommended baking temperature and time?
Baking at 375°F (190°C) for 6–10 minutes crisps cheese and meat slices perfectly without burning.
- → How should leftovers be stored?
Keep chips in an airtight container at room temperature for up to two days to retain crispness and flavor.