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–+ servings
Plate of charcuterie nachos
Ella Cooks

Borderline Genius Crispy Charcuterie Nachos

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Crunchy potato chips get a gourmet upgrade in this viral “charcuterie nachos” trend, think charcuterie board meets nachos! You simply layer sturdy kettle or waffle chips with your favorite cured meats, cheeses, and accoutrements, then broil or air-fry until melty and irresistible
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Prep Time 6 minutes
Cook Time 6 minutes
Servings: 4
Course: Snack
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 24 sturdy potato chips kettle-style or waffle
  • 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

Equipment

  • Oven-safe baking sheet or air-fryer basket
  • Parchment paper or silicone mat
  • Small spoons for spreading

Method
 

Instructions
    Prep the chips: Line a baking sheet with parchment (or preheat your air fryer to 200 °C). Arrange chips in a single layer.
    1. Top: Spoon small dollops of fig jam onto each chip. Tuck a piece of prosciutto/salami and a slice of cheese on top.
    Crisp:
    1. Broiler method: Place sheet under a hot broiler on high for 4 – 6 minutes, watching closely until cheese bubbles.
    2. Air-fryer method: Air-fry at 200 °C for 6 – 8 minutes until cheese melts and crisp edges form.
    Garnish & serve:
    1. Remove, sprinkle with thyme (or rosemary) and any optional garnishes. Serve immediately.

    Nutrition

    Calories: 320kcalCarbohydrates: 28gProtein: 9gFat: 18gSodium: 560mg

    Notes

    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 or chilli honey 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.

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