Charcuterie Potato Chip Nachos

Pro tips

• Cube the cheese into small, uniform pieces so it melts evenly across the chips in 5–7 minutes; large chunks won't soften fully.
• Remove the brie rind before cubing; it prevents smooth melting and creates texture issues.
• Add the hot pepper bacon jam before baking so it heats through and its flavors meld with the cheese.
• Grate fresh Parmesan immediately after removing from the oven while the nachos are still hot; the residual heat helps it adhere.

Substitutions

• Kettle-cooked potato chips → sturdy tortilla chips or pita chips (baking time may increase slightly)
• Hot pepper bacon jam → fig jam, caramelized onion jam, or apricot jam (adjust spice to taste)
• Brie and aged white cheddar → gruyère and fontina, or any combination of melting cheeses
• Fresh chives → thinly sliced scallions or fresh parsley (similar garnish effect)

Storage & make-ahead

These nachos are best eaten immediately after assembly for optimal crispness; leftover cooked nachos can be refrigerated in an airtight container for up to 2 days and reheated in a 300°F oven for 3–5 minutes, though the chips will soften.

Equipment

baking sheet · parchment paper

Can I make these ahead?

Assemble the nachos up to 2 hours before baking; keep refrigerated. Bake just before serving for best texture.

What happens if I use sliced cheese instead of cubed?

Sliced cheese will melt unevenly and slide off the chips. Cubing distributes heat better and helps it cling to the chips.

Can I skip the hot pepper bacon jam?

Yes. Use caramelized onions, fig jam, or an extra drizzle of balsamic glaze for a different flavor profile.

How do I know when the cheese is melted enough?

Bake for 5–7 minutes until the brie and cheddar are visibly bubbly and starting to brown slightly at the edges.

Are these gluten-free?

Check your potato chip brand for gluten-free certification; most kettle-cooked chips are naturally gluten-free, but verify bacon jam ingredients.