Charcuterie Potato Chip Nachos

Name: Charcuterie Potato Chip Nachos With Hot Honey
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (8 oz) bag kettle-cooked potato chips; 4 oz prosciutto; 4 oz sopressata; 4 oz calabrese salami; 4 oz goat cheese; 1/2 cup hard cheese, cubed (like Asiago or white cheddar); 3 tbsp fig preserves; 2 tbsp hot honey; 1/4 cup grated Parmesan cheese; 1 tbsp fresh chives, chopped

Charcuterie Potato Chip Nachos stack kettle-cooked chips with cured meats, soft and hard cheeses, fig preserves, and hot honey for a sweet-and-savory snack that combines charcuterie-board flavors in convenient chip form.

🌍American 🏷️Potato chip nachos 🏷️Charcuterie 🏷️Girl dinner 🏷️Appetizer Snack

🏷️

🏷️Sweet and savory

-0:00

britscookinonTikTok

Total

12 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1 (8 oz) bag kettle-cooked potato chips
4 oz prosciutto
4 oz sopressata
4 oz calabrese salami
4 oz goat cheese
1/2 cup hard cheese, cubed (like Asiago or white cheddar)
3 tbsp fig preserves
2 tbsp hot honey
1/4 cup grated Parmesan cheeseoptional
1 tbsp fresh chives, choppedoptional

10 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Line a baking sheet with parchment paper and spread the potato chips in an even layer.
3
Tear the prosciutto, sopressata, and calabrese into smaller pieces and scatter them over the chips.
4
Add dollops of goat cheese and sprinkle the cubed hard cheese evenly over the top.
5
Spoon small dollops of fig preserves across the nachos.
6
Bake for 5-7 minutes, or until the cheeses are melted and the meats are slightly crisped.
7
Remove from the oven and immediately drizzle with hot honey.
8
Garnish with grated Parmesan cheese and freshly chopped chives before serving.

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Tips & Notes

Pro tips

Use high-quality kettle-cooked chips with sturdy thickness to prevent sogginess and handle the weight of toppings without breaking.
Tear or crumble cured meats into bite-sized pieces rather than leaving them whole—easier to eat and distributes flavor throughout.
Drizzle hot honey as the final step just before serving to maintain chip crispness and keep the honey warm against the cool cheese.
Balance sweetness: if fig preserves are very sweet, use less honey or increase hot pepper intensity to avoid cloying flavors.

Substitutions

Kettle-cooked chips → regular potato chips or tortilla chips (note: may be less sturdy)
Goat cheese → ricotta salata or crumbled feta (note: firmer texture, less tangy)
Prosciutto/sopressata/calabrese → pancetta, soppressata, serrano ham, or pepperoni
Fig preserves → apricot jam, peach preserves, or hot pepper jelly (note: alters sweetness and flavor profile)

Storage & make-ahead

Assemble and serve immediately for optimal chip crispness; store leftover components separately in airtight containers for up to 5 days and reassemble as needed.

Common Questions

Can I make this ahead of time?

Assemble just before serving to keep chips crispy. Prep cured meats and cheeses in advance; drizzle hot honey at the last minute.

What's the best way to layer these nachos?

Start with kettle-cooked chips on a plate or board, then top with torn pieces of prosciutto and salami, dollops of goat cheese, cubed hard cheese, fig preserves, and a final drizzle of hot honey and Parmesan.

Can I use different cured meats?

Yes. Any sliced or torn cured meat works—try pancetta, soppressata, serrano ham, or pepperoni for different flavor profiles.

What if I don't have hot honey?

Drizzle regular honey mixed with a pinch of red pepper flakes, or skip it and rely on the fig preserves and salty meats for flavor contrast.

Is this recipe vegetarian-friendly?

No, this recipe features cured pork products. For a vegetarian version, substitute prosciutto and salami with marinated vegetables, nuts, or vegetarian cold cuts.