Katie Lee Biegel's Charcuterie Chips: A Cheesy Twist on Nachos

Ingredients

• 2.5 cups Plain Potato Chips (store‑bought, any brand)
• 4-6 slices Prosciutto (thinly sliced)
• 4-6 slices Brie Cheese (thinly sliced, high‑quality)
• 0.5 cup Blue Cheese (crumbled)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fig Jam (store‑bought)
• 1 teaspoon Balsamic Vinegar (adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Baking Sheet

   Line the baking sheet with parchment paper.

   Time: PT2M

3. Layer Potato Chips

   Spread the plain potato chips in a single, even layer on the prepared sheet.

   Time: PT2M

4. Add Cheese Toppings

   Top the chips with the thinly sliced prosciutto, brie, crumbled blue cheese, and finally sprinkle the grated Parmesan over everything.

   Time: PT2M

5. Bake Chips

   Place the sheet in the preheated oven and bake until the cheese is melted, bubbly, and lightly golden, about 8‑12 minutes.

   Time: PT10M

   Temperature: 375°F

6. Warm Fig Jam

   While the chips bake, microwave the fig jam in a small microwave‑safe bowl for 30‑60 seconds until warm and slightly softened.

   Time: PT1M

7. Add Balsamic Vinegar

   Stir in 1 teaspoon of balsamic vinegar (or to taste) into the warmed fig jam.

   Time: PT0M

8. Drizzle Fig Glaze

   Remove the hot chips from the oven and immediately drizzle the warm fig‑balsamic glaze over the melted cheese.

   Time: PT1M

9. Serve

   Transfer the chips to a serving platter, garnish with fresh thyme or rosemary if desired, and serve while warm.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g