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–+ servings
Ella Cooks

Easy Kettle Chip Charcuterie Nachos

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This one is just a bag of kettle chips loaded with prosciutto, parmesan, olives, sun-dried tomatoes, and a honey drizzle, so every guest gets their own portable snack with nothing extra to wash. If you have been burned by a viral recipe before, this one only has six ingredients and takes five minutes once your toppings are prepped.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 8
Course: Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • Makes 8 bags 1 bag = 1 serving
  • 8 single-serve bags kettle-cooked potato chips 1.5 oz each
  • 4 oz thinly sliced prosciutto torn into small pieces
  • 3 oz shaved parmesan cheese
  • 1 cup pitted marinated olives halved
  • 1/2 cup oil-packed sun-dried tomatoes sliced into thin strips
  • 3 tablespoons honey
  • 1/2 teaspoon cracked black pepper

Method
 

Instructions
  1. Set out all 8 bags of chips on your counter or a tray. Do not open them yet.
  2. Tear the prosciutto into small pieces, about 1 inch each. You want roughly 2 pieces per bag.
  3. Cut the sun-dried tomatoes into thin strips if they are not already sliced.
  4. Halve the olives if they are whole.
  5. Open each bag of chips by cutting a straight line across the top with kitchen scissors, about 1 inch down from the seal, so the bag stays intact and doubles as the bowl.
  6. Divide the prosciutto evenly across all 8 bags, tucking the pieces down into the chips.
  7. Top each bag with about 1 tablespoon of shaved parmesan.
  8. Add 2 tablespoons of halved olives to each bag.
  9. Add 1 tablespoon of sliced sun-dried tomatoes to each bag.
  10. Drizzle just over 1 teaspoon of honey into each bag.
  11. Finish with a light pinch of cracked black pepper on top.
  12. Serve right away, or hold at room temperature for up to 2 hours before the toppings start to soften the chips.

Nutrition

Calories: 350kcalCarbohydrates: -3gProtein: 11gFat: 20gSodium: 845mg

Notes

Prep-Ahead Tip Do all your chopping the morning of the party. Tear the prosciutto, slice the sun-dried tomatoes, and halve the olives, then store each one separately in small containers in the fridge. When guests arrive, all you have to do is cut the bags open and layer everything in. This takes the whole thing from a 20 minute job to a 5 minute one, and you will not get halfway through assembling and realize you forgot to slice something.
Serving Suggestions
Line these up in a shallow basket or a wooden crate so guests can grab one on their way past, which works well if your party is spread across a yard or a deck instead of one table.
Set them out next to a cooler of drinks for a backyard barbecue or a pool day, since each bag is fully portable and needs no plate.
Pair a few bags with a simple green salad on the side if you are serving these as a light lunch spread rather than a party snack.

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