Charcuterie Nachos

Charcuterie Nachos- Crispy kettle chips are topped with all your favorite cheese board toppings like brie, salami, prosciutto, and fig jam.

September 29, 2025 by Nicole Collins

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Today, we’re making Charcuterie Nachos!

First, let me just say that I wish I could take credit for this idea. This concept started as one of those viral TikTok recipes and has evolved into one of my favorite entertaining snacks. I don’t know the original creator of the idea. But, I know it was EVERYWHERE in the early spring/summer.

The concept is simple…load up your favorite potato chips with your favorite elements of a cheese board, pop it in the oven to get melty, then top it with something sweet to balance out all the saltiness from the chips, cheese, and meats. It’s such a brilliant idea. But better yet, it’s totally customizable. So, what I’m sharing today is my dream snack.

I like to start with a wavy kettle chip. I know this is very specific and a little niche, but the Cape Cod brand of chips is my go to everyday chip; and they make a wavy kettle chip. It’s the perfect base for this. The kettle chips are a little thicker and thus able to withstand all the delicious toppings we’re going to layer on it. And then, there’s the wavy ridges that help us collect even more goodness in the little divots making each bite extra loaded. If you can’t find wavy kettle chips, regular will work. But, definitely get the wavy if you can.

We’ll spread the chips in an even layer on a parchment lined baking sheet just like we would with traditional nachos. And, we’re going to layer them up with some diced brie, some shredded parm, some strips of salami, and some little bundles of torn prosciutto. Then, to the oven our nachos will go until that cheese gets nice and melty and the meats get a little crispy.

As soon as the nachos come out of the oven, we’re going to sprinkle them with some finely shredded truffle cheddar cheese. This is the magic of these nachos. The funkiness from the truffle adds some nice depth of flavor to balance out all the savoriness.

Then, we’ll finish the nachos with little dollops of fig jam to really accentuate the beauty of the salty sweet trope. And, we’ll top the whole platter off with a sprinkle of fresh microgreens to add a pop of color, brightness, and freshness.

These charcuterie nachos are everything you could want out of a snack. They’re crispy. They’re cheesy. They’re savory. They’re sweet. They’re beautiful. They’re easy. They’re delicious. Shall I go on? And because they’re so simple to toss together, these make the perfect bite for any kind of entertaining: girls night, book club, game day, a random Monday night…you decide!

Ok, everyone! I think I’m kinda going through a nacho phase, because I have TWO more EPIC nacho style appies on the waitlist. One involves crab, and one involves onion rings. Which one do you want to see first??

In the meantime, don’t forget to tag me online when you recreate these. I want to see how you celebrate with these nachos!

I hope you guys enjoy. And, let’s eat!

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Charcuterie Nachos

Serves: 8          Print

Ingredients:

• 1 bag (7.5 oz) wavy kettle chips (I like Cape Cod)

• 4 oz brie, diced

• 1/3 cup freshly shredded parmesan cheese

• 4 slices hard salami, sliced into strips

• 2 slices prosciutto, torn

• ¼ cup shredded truffle cheddar

• 6 tbsp fig jam

• Microgreens, to taste

Directions:

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

2. Spread chips into an even layer all over the baking sheet. Top with brie, parmesan, salami, and prosciutto, evenly sprinkled all over the surface of the chips. Bake for 8-10 mins until the cheese is melty and the chips start to get golden on the edges.

3. As soon as the chips come out of the oven, sprinkle evenly with truffle cheddar. Drop little dollops of fig jam all over the surface of the nachos. Finish with a sprinkle of microgreens. Serve immediately, and enjoy!
   

Recipe notes:

*I like to use the small holes on the grater to finely shred the truffle cheddar. Smaller shreds help it melt into the nachos better.

*If you want a sweet and spicy finish, you can substitute the fig jam for a drizzle of hot honey.