Crunchy potato chips get a gourmet upgrade in this viral “charcuterie nachos” trend, think charcuterie board meets nachos! You can use thick restaurant-style tortilla chips, or go with sturdy kettle potato chips if that is your vibe, then broil or air-fry until melty and irresistible. TikTok has gone wild for these Charcuterie Nachos (aka Charcuterie Chips) as a quick party appetizer or “girl dinner” upgrade.
Whether you’re hosting friends or craving a fun, no-fuss snack, these chips deliver big flavor in minutes. I made these last week with leftover prosciutto and fig jam, and it was SO good, so simple, yet so sophisticated!
Equipment Needed
- Oven-safe baking sheet or air-fryer basket
- Parchment paper or silicone mat
- Small spoons for spreading
Timings & Servings
- Prep time: 5 minutes
- Cook time: 4 – 6 minutes (under the broiler) or 6 – 8 minutes in a 200 °C air fryer
- Total time: 10 minutes
- Yields: 4 servings (about 6 chips each)
Nutritional Information (per serving)
- Calories: 320 kcal
- Fat: 18 g
- Carbs: 28 g
- Protein: 9 g
- Sodium: 560 mg
Ingredients
- 1 large bag thick restaurant-style tortilla chips, about 13 to 15 oz or 12 to 14 oz thick kettle potato chips
- 75 g (2 oz) prosciutto or salami, torn into bite-size pieces
- 75 g (2 oz) Brie or Camembert, sliced thinly
- 2 tbsp fig jam or honey
- 1 tbsp chopped fresh thyme or rosemary
- Optional garnishes: cornichons, olives, microgreens, crushed nuts, fresh figs
Instructions
- Prep the chips: Line a baking sheet with parchment (or preheat your air fryer to 200 °C). Arrange chips in a single layer.
- Top: Spoon small dollops of fig jam onto each chip. Tuck a piece of prosciutto/salami and a slice of cheese on top.
- Crisp:
- Broiler method: Place sheet under a hot broiler on high for 4 – 6 minutes, watching closely until cheese bubbles.
- Air-fryer method: Air-fry at 200 °C for 6 – 8 minutes until cheese melts and crisp edges form.
- Garnish & serve: Remove, sprinkle with thyme (or rosemary) and any optional garnishes. Serve immediately.
Hints, Tips & Substitutions
- Cheese swaps: Try goat cheese crumbles or shredded Gruyère for a sharper bite.
- Meat alternatives: Use thin-sliced chorizo, soppressata, or pepperoni for extra spice.
- Jam varieties: Apricot, cherry, or even a smear of pesto all work beautifully.
- Make-ahead: Prep chips and toppings on the sheet, cover tightly, and refrigerate up to 2 hours. Broil/air-fry just before serving.
FAQ
Enjoy these decadent, crowd-pleasing crisps—the perfect fusion of snack and chic appetizer!
Borderline Genius Crispy Charcuterie Nachos
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Crunchy chips get a gourmet upgrade in this viral “charcuterie nachos” trend, think charcuterie board meets nachos! You simply layer tortilla chips, sturdy kettle or waffle chips with your favorite cured meats, cheeses, and accoutrements, then broil or air-fry until melty and irresistible
Ingredients
Equipment
Method
Instructions
Prep the chips: Line a baking sheet with parchment (or preheat your air fryer to 200 °C). Arrange chips or tortillas in a single layer.
- Top: Spoon small dollops of fig jam onto each chip. Tuck a piece of prosciutto/salami and a slice of cheese on top.
Crisp:
- Broiler method: Place sheet under a hot broiler on high for 4 – 6 minutes, watching closely until cheese bubbles.
- Air-fryer method: Air-fry at 200 °C for 6 – 8 minutes until cheese melts and crisp edges form.
Garnish & serve:
- Remove, sprinkle with thyme (or rosemary) and any optional garnishes. Serve immediately.
Nutrition
Notes
Hints, Tips & Substitutions
Pre-bake the chips 5 minutes, cool, then add toppings. Keep wet toppings (pestos, jams, honey) for the finish after melting. Best chips for heavy toppings?
Thick, restaurant-style tortilla chips or kettle-cooked “cantina” chips. Avoid super-thin chips; they snap under cured meats and cheese. What cheeses melt best?
Low-moisture mozzarella for stretch + a flavorful melter like provolone, fontina, raclette, or young cheddar. Save Parm/Pecorino for a final sprinkle. Can I make these on a grill?
Yes—set the tray on a covered grill over medium heat 4–6 minutes until cheese melts. Rotate once. Finish with fresh toppings off heat. Air-fryer option?
Layer smaller batches in the basket (line with a perforated liner). Air-fry at 350°F (175°C) for 3–4 minutes; finish with fresh toppings. Serving a crowd—do they hold?
Build two trays. Bake one while the other serves; swap every 10 minutes to keep everything hot and crisp. Dietary swaps?
Use GF chips for gluten-free; go vegetarian with marinated artichokes, olives, and sun-dried tomatoes in place of meats. Lactose-lighter? Use aged cheeses and finish with lactose-free sour cream.
- Cheese swaps: Try goat cheese crumbles or shredded Gruyère for a sharper bite.
- Meat alternatives: Use thin-sliced chorizo, soppressata, or pepperoni for extra spice.
- Jam varieties: Apricot, cherry, or even a smear of pesto or chilli honey all work beautifully.
FAQ
How do I keep charcuterie nachos from getting soggy?Pre-bake the chips 5 minutes, cool, then add toppings. Keep wet toppings (pestos, jams, honey) for the finish after melting. Best chips for heavy toppings?
Thick, restaurant-style tortilla chips or kettle-cooked “cantina” chips. Avoid super-thin chips; they snap under cured meats and cheese. What cheeses melt best?
Low-moisture mozzarella for stretch + a flavorful melter like provolone, fontina, raclette, or young cheddar. Save Parm/Pecorino for a final sprinkle. Can I make these on a grill?
Yes—set the tray on a covered grill over medium heat 4–6 minutes until cheese melts. Rotate once. Finish with fresh toppings off heat. Air-fryer option?
Layer smaller batches in the basket (line with a perforated liner). Air-fry at 350°F (175°C) for 3–4 minutes; finish with fresh toppings. Serving a crowd—do they hold?
Build two trays. Bake one while the other serves; swap every 10 minutes to keep everything hot and crisp. Dietary swaps?
Use GF chips for gluten-free; go vegetarian with marinated artichokes, olives, and sun-dried tomatoes in place of meats. Lactose-lighter? Use aged cheeses and finish with lactose-free sour cream.
