Savory Charcuterie Chips Snack (Printable)

Crispy cured meat and cheese bites baked for a savory, low-carb snack perfect for gatherings.

# Ingredient list:

→ 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 salami, prosciutto, and pepperoni slices in a single layer on one baking sheet without overlapping.
03 - Lay out the hard and semi-hard cheese slices in a single layer on the second baking sheet, spacing apart to avoid sticking.
04 - Optionally, sprinkle the cheese slices with finely chopped fresh herbs or cracked black pepper.
05 - Bake the cured meat slices for 8–10 minutes until edges turn crisp and slightly browned. Remove and cool completely to allow further crisping.
06 - Bake cheese slices for 6–8 minutes until golden and bubbling. Remove, cool for 5 minutes, then carefully lift off the parchment.
07 - Arrange the cooled meat and cheese chips on a serving platter. Serve immediately as a snack or appetizer.

# Expert Suggestions:

01 -
  • They taste like a flavor explosion in your mouth—all the richness of charcuterie and cheese without any of the heaviness.
  • Takes barely 12 minutes in the oven, so you can make them while guests are arriving or whenever the snack craving hits.
  • Naturally low-carb and gluten-free, which means you can actually enjoy them guilt-free at the party.
  • Leftovers stay crispy for two days if you can resist eating them all immediately.
02 -
  • Don't overlap your slices, not even a little—the ones that touch steam instead of crisp, and that's the difference between chips and chewy disappointment.
  • Cheese bakes faster than meat, so use two separate sheets and time them separately or you'll end up with burnt cheese and undercooked meat.
  • Cool them all the way before serving or you'll burn your mouth on the hot cheese and miss the incredible contrast between the crispy outside and slightly melted inside.
03 -
  • Slice everything as thin as you possibly can without shredding it—thinner slices crisp faster and more evenly, and they feel more like an elegant chip than a chunk of meat.
  • If you're making these ahead of time, store them in an airtight container and they'll stay crispy for two days at room temperature, making them ideal for prep-ahead entertaining.
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