Charcuterie Nachos with Wagyu Beef Tallow Potato Chips
These charcuterie nachos are an easy, salty, and satisfying twist on a classic charcuterie board. Warm kettle chips are topped with finely grated cheese, prosciutto, and briny toppings for a simple, gourmet-style snack or casual dinner.
Equipment
- Baking sheet
- Oven
- Microplane or fine grater
- Plate or serving dish
Ingredients
- Kettle-style potato chips
- Prosciutto
- Hard cheese finely grated
- Sliced pepperoncini
- Sliced olives
Instructions
- Preheat the oven to 300°F.
- Spread the potato chips out on a baking sheet in an even layer.
- Place the chips in the oven for about 5 minutes, just until warmed through.
- Transfer the warm chips to a plate or serving dish.
- While the chips are still hot, finely grate the cheese over the top using a microplane or fine grater.
- Tear the prosciutto into pieces and scatter it evenly over the chips and cheese.
- Finish by topping with sliced pepperoncini and sliced olives.
- Serve immediately while the chips are warm and the cheese is soft.
Notes
Tips & Tricks
Finely grating the cheese helps it soften and cling to the warm chips without fully melting.
This dish is best enjoyed right after assembling so the chips stay crisp.
Keep the oven temperature low; the goal is to warm the chips, not toast them further.
Notes
This recipe is meant to be flexible and casual. Ingredient amounts can be adjusted based on preference and how heavily you want the chips topped.