Charcuterie Chips Recipe

Preheat and prepare

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Cut each flatbread or lavash sheet into chip-sized pieces (roughly 2.5–3 inch / 6–7.5 cm squares or triangles). Aim for uniform pieces so they bake evenly.

Place the cut pieces in a single layer on the prepared baking sheets, leaving a small gap between each so air circulates.

Brush each piece lightly with olive oil on both sides (use about 2 tbs total). Sprinkle the pieces evenly with fine sea salt, freshly ground black pepper, and dried rosemary if using.

Bake on the middle rack for 8–12 minutes, rotating the trays halfway, until the chips are golden-brown at the edges and crisp. Watch closely after 8 minutes to avoid burning.

Remove chips from the oven and transfer to a wire rack to cool completely. They will crisp further as they cool.

While the chips are cooling, arrange the cured meats. Fold or roll prosciutto slices into small rosettes or loose bundles (about 6–8 rosettes from 100 g depending on size). Fold or quarter slices of soppressata/salami so they are bite-sized and slightly airy.

If you prefer a warm cured-meat element, quickly sear the chorizo slices in a dry skillet over medium heat for 30–45 seconds per side to release oils, then drain on paper towel. Allow to cool slightly.

Cut manchego or aged cheddar into thin slices or small wedges that will sit comfortably on a chip (approx. 1/8-inch / 3 mm thickness).

Spoon small quenelles or dollops of goat cheese (use a teaspoon to make small mounds) on a few chips. Reserve the rest in a bowl for guests to spoon.

Warm the fig jam for 10–15 seconds in the microwave or soften at room temperature so it’s easy to place small dollops onto chips when assembling.

Slice cornichons lengthwise so pieces are small enough to top a chip without sliding off. Pit olives if necessary and leave whole or halve depending on size.

If the Marcona almonds are not toasted, toast them in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant. Cool.

Chop the fresh herbs finely and set aside for garnish.

Lay out the cooled chips on a large serving board or platter. Plan a variety of combinations so each chip has a balance of textures and flavors.

Suggested builds (assemble just before serving):

1) Goat cheese + fig jam dollop + a small sprig of thyme. Place a teaspoon-sized mound of goat cheese on a chip, top with a 1/2 tsp fig jam, and garnish with herb.

2) Manchego slice + folded soppressata + cornichon half. Place a thin cheese slice, top with a folded soppressata piece, and finish with a small cornichon piece for acidity.

3) Prosciutto rosette + marcona almond. Place a prosciutto rosette on a chip and tuck one toasted Marcona almond beside it for crunch.

4) Chorizo slice + cheddar + olive half. Use a seared chorizo slice, a thin cheddar wedge, and an olive half for a salty, savory bite.

Drizzle the assembled platter lightly with extra-virgin olive oil (about 1 tsp total) and sprinkle with flaky sea salt (about 1/2 tsp) for finishing. Scatter remaining olives, almonds, and herbs around the platter for presentation.

Serve immediately so chips remain crisp. If making ahead, store baked chips in an airtight container at room temperature up to 48 hours and assemble toppings just before serving.