The Latest Viral Trend: Charcuterie Nachos (Full recipe in description)

Ingredients

• 2 medium Sweet Potatoes (peeled and sliced into 1/8‑inch chips)
• 2 tablespoons Olive Oil (extra‑virgin, for tossing chips)
• 1 teaspoon Kosher Salt (adjust to taste)
• 2 cups California Cheese Blend (shredded; blend of Monterey Jack and sharp cheddar works well)
• 0.5 cup Black Olives (pitted and sliced)
• 0.25 cup Pickled Raisins (adds sweet‑tangy bite)
• 0.25 cup Sun‑Dried Tomatoes (sliced; oil‑packed preferred)
• 2 tablespoons Hot California Honey (chili‑infused honey for a spicy finish)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Slice Sweet Potatoes

   Using a sharp knife or mandoline, slice the sweet potatoes into 1/8‑inch chips.

   Time: PT5M

3. Season and Toss

   Pat the slices dry, place them in a mixing bowl, drizzle with olive oil and sprinkle with salt; toss to coat evenly.

   Time: PT5M

4. Bake Sweet Potato Chips

   Spread the seasoned slices in a single layer on a parchment‑lined baking sheet. Bake for 15‑20 minutes, flipping halfway, until crisp and lightly golden.

   Time: PT20M

   Temperature: 400°F

5. Melt Cheese

   Remove the chips, sprinkle the shredded California cheese blend evenly over the hot chips, and return to the oven for 3‑5 minutes until the cheese is fully melted and bubbly.

   Time: PT5M

   Temperature: 400°F

6. Add Toppings

   Scatter sliced olives, pickled raisins, and sun‑dried tomato strips over the melted cheese.

   Time: PT2M

7. Drizzle Hot Honey

   Warm the hot California honey briefly (microwave 10‑15 seconds) and drizzle it over the assembled board.

   Time: PT1M

8. Garnish and Serve

   Sprinkle chopped cilantro on top, add lime wedges if desired, and serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

15g

Fiber

5g