Savory Charcuterie Chips Crispy (Print out)

Crispy chips from cured meats and cheeses, baked to golden perfection for a savory low-carb snack.

# 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

# How to Make It:

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, avoiding overlap.
03 - Place cheese slices in a single layer on the second baking sheet, spacing apart to prevent sticking.
04 - Optionally, sprinkle fresh herbs or cracked black pepper over cheese slices.
05 - Bake the meat chips for 8 to 10 minutes until edges are crisp and lightly browned; remove and cool completely.
06 - Bake the cheese chips for 6 to 8 minutes until golden and bubbling; remove, cool for 5 minutes, then gently lift from parchment.
07 - Arrange the cooled meat and cheese chips on a platter and serve immediately.

# Expert Advice:

01 -
  • They taste like the fancy part of a charcuterie board without any of the filler.
  • Ready in under 25 minutes, which means you can feed guests something that feels gourmet with almost no effort.
  • Naturally low-carb and gluten-free, so they work for nearly any dietary preference.
  • Leftovers keep for a couple of days and make perfect snacking fuel.
02 -
  • Don't overlap your slices—I learned this the hard way when my first batch turned into a melted, stuck-together mess.
  • The meat and cheese need separate baking sheets and different baking times because cheese cooks faster and needs gentler heat than cured meat.
  • Let everything cool completely before serving; the chips will crisp up further as they cool, and eating them warm is a disappointment compared to room temperature.
03 -
  • Use a metal spatula when removing cheese chips from the parchment—it slides underneath better than anything else and prevents them from breaking.
  • If your oven runs hot or cold, adjust the time by a minute or two, but always trust your eyes over the timer—darkness is the real indicator of doneness.
Go back