Charcuterie Meat Cheese Chips (Printable)

Savory crispy cured meats and cheese baked into crunchy, flavorful chips perfect for snacking.

# 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 (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:

01 - Heat 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 evenly spaced on the second baking sheet to prevent sticking.
04 - Sprinkle fresh herbs and cracked black pepper over the cheese slices if desired.
05 - Bake meat slices for 8 to 10 minutes until edges crisp and lightly browned. Remove and cool completely to finish crisping.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Let cool 5 minutes, then carefully lift from parchment.
07 - Arrange cooled meat and cheese chips on a platter and serve immediately as a snack or appetizer.

# Expert Advice:

01 -
  • They disappear faster than any other appetizer you'll make, and people always ask how you did it.
  • Your kitchen will smell like a upscale deli in the best possible way.
  • Actually low-carb and gluten-free without tasting like you're missing anything.
02 -
  • Overlapping slices will steam instead of crisp, so give yourself permission to be generous with the sheet pan space.
  • The meat and cheese bake at different speeds—don't try to do them together or you'll end up with burnt cheese and chewy meat.
03 -
  • Ask your deli counter to slice everything paper-thin—this single request changes everything about how these cook and taste.
  • Keep the meat and cheese separate on two pans; they're not being stubborn, they just have genuinely different cooking times and needs.
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