Charcuterie nachos
Charcuterie nachos! is a easy American recipe that serves 4. 300 calories per serving. Recipe by Natalie Levesque on YouTube.
Prep: 12 min | Cook: 7 min | Total: 30 min
Cost: $20.95 total, $5.24 per serving
Ingredients
- 4 cups Potato Chips (sturdy, thick‑cut chips that can hold toppings)
- 0.5 cup Parmesan Cheese (freshly grated)
- 4 oz Pudo Salami (thinly sliced)
- 2 cups Arugula (loosely packed, washed and dried)
- 0.5 cup Ricotta Cheese (whole‑milk ricotta, room temperature)
- 2 tablespoons Hot Honey (store‑bought or honey mixed with chili flakes)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat fully.
Time: PT5M
Temperature: 375°F
Arrange Chips
Spread the potato chips in a single layer on a baking sheet.
Time: PT2M
Add Parmesan
Sprinkle the freshly grated Parmesan evenly over the chips.
Time: PT1M
Top with Salami
Lay the thin slices of Pudo salami on top of the cheese‑covered chips.
Time: PT1M
Toast
Place the sheet in the oven and bake until the cheese melts and the edges of the chips turn golden, about 5‑7 minutes.
Time: PT7M
Temperature: 375°F
Add Fresh Arugula
Remove the sheet from the oven and immediately scatter the fresh arugula over the hot nachos.
Time: PT1M
Dollop Ricotta
Place small dollops of ricotta cheese on top of the arugula.
Time: PT1M
Drizzle Hot Honey
Finish with a generous drizzle of hot honey over the entire dish.
Time: PT30S
Serve Immediately
Transfer the nachos to a serving platter and enjoy while the chips are still crisp.
Time: PT0M
Nutrition Facts
- Calories
- 300
- Protein
- 10g
- Carbohydrates
- 25g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains pork, Contains dairy, Contains gluten, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Honey, Pork
Ingredient Substitutions
- Instead of Potato Chips: tortilla chips, pita chips
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Pudo Salami: pepperoni, chorizo
- Instead of Arugula: baby spinach, mixed greens
- Instead of Ricotta Cheese: cottage cheese, goat cheese
- Instead of Hot Honey: regular honey with a dash of sriracha, maple syrup with cayenne
Equipment Needed
- Oven
- Baking Sheet
- Grater
- Spoon
- Serving Platter
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Toast the chips until the Parmesan is fully melted and the chips are golden (Step 5).
- Add the arugula after baking to keep it fresh and slightly wilted (Step 6).
Chef Tips from the Video
- For extra heat, sprinkle a pinch of red‑pepper flakes on the hot honey before drizzling.
- Use a high‑quality artisan potato chip for added crunch and flavor.
- If you prefer a milder honey, drizzle regular honey and serve the hot honey on the side.
Troubleshooting
Chips become soggy after topping.
Toast the chips first and add fresh toppings (arugula, ricotta, honey) after removing from the oven. If needed, give the assembled nachos a quick 2‑minute blast in a hot oven to re‑crisp.
Parmesan does not melt fully.
Increase oven temperature to 400°F for the last 2 minutes or move the sheet to the broiler for 30 seconds, watching closely.
Salami releases too much oil and makes chips greasy.
Pat the salami slices with a paper towel before placing on the chips, or use a leaner salami variety.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; re‑crisp chips under a hot oven for 2‑3 minutes before serving.
Freezer: Not recommended – the chips become soggy after freezing.
Room temperature: Do not leave out for more than 2 hours due to the dairy components.
Make-Ahead Tips
- Grate the Parmesan and store in an airtight container for up to 3 days.
- Wash and dry the arugula ahead of time; keep it in a paper‑towel‑lined bag.
- Slice the salami and keep refrigerated until ready to use.
Frequently Asked Questions
What is the cultural significance and history of Shuri Nachos in American snack cuisine?
Shuri Nachos are a modern American twist on traditional nachos, replacing corn tortillas with sturdy potato chips and adding upscale ingredients like arugula, ricotta, and hot honey. The dish reflects the recent trend of elevating comfort foods with gourmet toppings for party platters.
What are the traditional regional variations of Shuri Nachos in the United States?
While Shuri Nachos themselves are a contemporary creation, similar chip‑based nachos appear in the Midwest and West Coast, often using bacon or cheddar. The addition of arugula and hot honey is a West‑coast, farm‑to‑table influence that sets this version apart.
How is Shuri Nachos traditionally served in American gatherings?
Shuri Nachos are typically served hot, directly from the oven, on a large platter for sharing. They are presented as a communal appetizer at game nights, barbecues, or cocktail parties, allowing guests to scoop bites with their hands.
What occasions or celebrations is Shuri Nachos traditionally associated with in American culture?
Shuri Nachos are popular at casual gatherings such as Super Bowl parties, birthday celebrations, and informal dinner parties where a quick, crowd‑pleasing snack is needed.
What makes Shuri Nachos special or unique in American appetizer cuisine?
The combination of crunchy potato chips, melted Parmesan, salty salami, peppery arugula, creamy ricotta, and a sweet‑spicy honey drizzle creates a balance of textures and flavors rarely found together in traditional nachos, making it a standout appetizer.
What are the most common mistakes to avoid when making Shuri Nachos?
Common mistakes include over‑loading the chips before they are toasted, which makes them soggy, and adding the arugula too early, causing it to wilt completely. Follow the recipe order: toast first, then add fresh arugula, ricotta, and honey.
Why does this Shuri Nachos recipe toast the chips with Parmesan and salami before adding arugula and ricotta?
Toasting with cheese and salami melts the cheese and crisps the chips while the salami releases flavor without making the chips soggy. Adding arugula and ricotta after baking keeps the greens fresh and the ricotta cool, preserving their texture.
Can I make Shuri Nachos ahead of time and how should I store them?
You can prep all toppings ahead of time and store them separately in the refrigerator. Assemble and bake the chips just before serving; leftover assembled nachos can be refrigerated for up to 1 day but will lose crispness, so re‑crisp in a hot oven before serving.
What texture and appearance should I look for when making Shuri Nachos?
The chips should be golden‑brown with melted Parmesan bubbling, the salami slightly crisped, arugula wilted but still bright green, ricotta creamy in dollops, and hot honey glistening. The overall look should be colorful and inviting.
How do I know when Shuri Nachos are done cooking?
The nachos are done when the Parmesan is fully melted and lightly browned and the edges of the chips turn a crisp golden color, usually after 5‑7 minutes at 375°F. Remove them promptly to avoid burning.
What does the YouTube channel Natalie Levesque specialize in?
The YouTube channel Natalie Levesque focuses on approachable, comfort‑food recipes with a gourmet twist, offering step‑by‑step tutorials that emphasize flavor layering and easy techniques for home cooks.
How does the YouTube channel Natalie Levesque's approach to American snack cooking differ from other cooking channels?
Natalie Levesque blends classic American snack concepts with upscale ingredients and detailed plating tips, whereas many other channels stick to traditional toppings. Her videos often highlight ingredient quality and quick assembly for party‑ready dishes.
Last updated: September 1, 2026
