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.
