Charcuterie Chips Crispy Slices (Printable)

Savory, crispy cured meat and cheese slices baked to golden perfection. Ideal low-carb appetizer or snack.

# 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 (such as aged cheddar, Manchego, or Parmesan)
05 - 3.5 oz sliced semi-hard cheese (such as Gouda or provolone)

→ Optional Garnishes

06 - Fresh herbs (e.g., thyme, rosemary), finely chopped
07 - Cracked black pepper

# Directions:

01 - Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
02 - Place salami, prosciutto, and pepperoni slices in a single layer on one baking sheet without overlapping.
03 - Lay out hard and semi-hard cheese slices separately on the second baking sheet, spacing them to avoid sticking.
04 - Optionally, sprinkle cheese slices with finely chopped fresh herbs and cracked black pepper.
05 - Bake the cured meat slices for 8 to 10 minutes until edges become crisp and slightly browned. Remove and let cool completely to further crisp.
06 - Bake cheese slices for 6 to 8 minutes until golden and bubbling. Remove, cool for 5 minutes, then gently lift from parchment.
07 - Arrange cooled charcuterie and cheese chips on a platter and serve immediately.

# Expert Tips:

01 -
  • They're ready in 22 minutes, which means you can make them while people are arriving instead of stressing days ahead.
  • Each chip tastes like biting into the best part of a charcuterie board—salty, savory, and somehow both crispy and rich.
  • Zero carbs means you can snack without the afternoon energy crash, perfect for those of us trying to eat smarter without sacrificing flavor.
02 -
  • The thickness of your meat and cheese slices is everything—ask the deli counter to slice them thin, and if they look thick when you get home, you can place them between parchment and gently roll them thinner with a rolling pin.
  • Cheese doesn't brown the same way meat does, which is why they bake on separate sheets and for different times; ignoring this is how you end up with burnt cheese and undercooked meat.
03 -
  • Watch your oven like you mean it, especially around minute 8—every oven runs slightly different, and you're looking for that exact moment when edges are crisp but the center hasn't turned bitter.
  • A metal spatula is your friend here, and patience is the secret that makes the difference between chips that slide off perfectly and ones that crumble—let them cool completely before you even think about moving them.
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