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 peppery arugula, creamy burrata, salty prosciutto, briny caviar, and a sprinkle of lemon zest and Parmigiano Reggiano.
Ingredients
- 1 Bag Avocado Oil Chips
- Arugula
- 2 Balls Burrata
- 6 Slices Prosciutto
- Caviar
- 1 Lemon zested
- ⅓ Cup Parmigiano Reggiano Cheese freshly grated
- 2 Teaspoon Olive Oil
Instructions
- 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.
- 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.
Calories: 1616kcal | Carbohydrates: 124g | Protein: 33g | Fat: 113g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 2048mg | Potassium: 2851mg | Fiber: 7g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 49mg | Calcium: 455mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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