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Charcuterie Chips

August 14, 2025

Charcuterie boards are great and all, but what if you could turn them into a bite-sized crunchy snack situation? Enter these Charcuterie Chips. Think of it as a bougie version of nachos: potato chips piled high with creamy burrata, peppery arugula, salty prosciutto, briny caviar, and a sprinkle of lemon zest and Parmigiano Reggiano. And, yes, a glass of bubbly on the side is practically mandatory.

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Every once in a while, a recipe pops up on my feed that makes me stop mid-scroll and think, Okay, that’s genius. That’s exactly what happened when I saw these Charcuterie Chips. Imagine a fancy cheese board, but instead of crackers, you’ve got crispy kettle chips as the base. It’s like nachos met a Parisian wine bar, and honestly, I’m here for it.

I spotted this idea months ago and instantly saved it. When i finally tried it for myself, let’s just say I was not disappointed. This is the kind of snack that makes you feel like you’re having a celebration, even if it’s just you in yoga pants with a glass of bubbly on a Tuesday. The combination of the creamy burrata, silky prosciutto, briny caviar, and bright lemon zest on top of perfectly crunchy chips is chef’s kiss. It’s indulgent without being fussy.

What I also love about this recipe is how customizable it is. Want to make it pescatarian? Swap the prosciutto for smoked salmon. Not into caviar? Leave it off and go heavy on the parmesan or add some marinated artichoke hearts.

And while this is definitely a “serve immediately” kind of snack, it’s perfect for so many occasions. Think happy hour on the patio, date-night appetizer, or a weekend brunch spread with other favorites like my Whipped Ricotta Avocado Crostini or my Mini Eggplant Pizzas. Just be warned, they will disappear faster than you can say “pass the prosecco.”

What You Need to Make these Charcuterie Chips

Chips: Use a sturdy, crunchy chip that can handle all the toppings without getting soggy too quickly. I used Boulder Canyon Avocado Oil Chips, but you can use any variety you love. The key is to choose a chip with enough heft to hold up under the burrata, prosciutto, and caviar.
Arugula: Peppery, fresh arugula adds a bright, slightly bitter note that balances the richness of the burrata and prosciutto. It also also brings a pop of color and freshness to the platter.
Burrata: With its creamy center and delicate outer shell, it adds richness and melt-in-your-mouth texture to every bite. Tear it gently into smaller pieces so it’s evenly distributed over the chips.
Prosciutto: Salty, savory prosciutto adds the perfect contrast to the creaminess of the burrata. If you prefer, you could swap it for another cured meat for a different flavor profile.
Caviar: This is the ultimate luxury topping, bringing a burst of flavor to each bite. You can use any type of caviar you prefer. A little goes a long way here, so even a small amount will make your charcuterie chips feel extra special.
Lemon Zest: Fresh lemon zest brightens up the richness of the other toppings and adds a subtle pop.
Parmigiano Reggiano: Freshly grated parmesan brings a nutty, salty punch that ties the whole dish together. Always grate it fresh if you can; it makes a huge difference.
Olive Oil: A light drizzle of good-quality olive oil gives the chips a nice finish.

An overhead view of snacks and ingredients: a bowl of ridged potato chips, prosciutto, parmigiano cheese with a grater, arugula, a lemon, a dish of pesto, olive oil, a bowl of creamy dip, and glasses of beer on a green surface. — *In order to make these Charcuterie Chips, you’ll need chips, arugula, burrata, prosciutto, caviar, lemon zest, Parmigiano Reggiano, and olive oil.*

How to Make These Charcuterie Chips

To make these irresistible Charcuterie Chips, start by arranging the chips in a shallow serving bowl or on large platter, spreading them out evenly to create a base. Next, scatter the arugula over the chips so it forms a fresh, peppery layer that will peek through the toppings. Tear the burrata into bite-sized pieces and place them evenly over the arugula and chips.

Layer the prosciutto slices on top. Then, add small spoonfuls of caviar, distributing them evenly so each bite gets a little taste.

A plate of ridged potato chips topped with arugula, prosciutto, and dollops of burrata cheese, surrounded by bowls of chips, parmesan cheese, and a cheese grater on a dark surface. — Add a handful of arugula and then tear the burrata into bite-sized pieces and place them evenly over the chips. Layer the prosciutto on top.

A hand adds black caviar to a salad with arugula, ridged potato chips, burrata cheese, and prosciutto, served on a beige plate. — *Then, add small spoonfuls of caviar, distributing them evenly so each bite gets a little taste.*

Sprinkle the lemon zest and freshly grated Parmigiano Reggiano over the top for a burst of flavor. Finally, drizzle the entire dish lightly with olive oil. Enjoy the chips immediately.

Frequently Asked Questions

Can I make these ahead of time?

Not really. These Charcuterie Chips are best enjoyed immediately so the chips stay crisp. If you want to prep ahead, you can have all your toppings ready in separate containers and assemble just before serving.

What can I use instead of caviar?

If caviar isn’t your thing (or your budget), try smoked salmon, roasted red peppers, or artichoke hearts. You’ll still get that “fancy appetizer” vibe without the splurge.

What kind of chips work best?

Choose a sturdy, thick-cut kettle-style chip so it can hold all the toppings without getting soggy. Flavored chips can work too; just pick something that complements the toppings (sea salt, truffle, or cracked pepper are great).

How do I keep the chips from getting soggy?

The key is to assemble right before serving and avoid overloading any single chip with too much burrata or oil. Serving on a wide platter instead of a deep bowl also helps keep things crisp.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim