Description
Why choose between a gourmet grazing board and a comforting plate of nachos when you can have both? This recipe takes the crispy, crowd-pleasing foundation of tortilla chips and layers them with the sophisticated flavors of a classic charcuterie board.
Ingredients
Scale
1 large bag kettle-cooked potato chips
4–6 oz prosciutto, torn into pieces
6 oz brie cheese, cubed or torn
2 oz goat cheese or feta crumbles
2 tablespoons balsamic glaze
1 teaspoon dried parsley or fresh herbs
Optional: hot honey drizzle, fig jam, candied pecans, or thin apple slices
Instructions
- Preheat oven to 375°F.
- Spread kettle chips onto a parchment-lined baking sheet or oven-safe platter.
- Scatter prosciutto evenly over the chips.
- Add chunks of brie and crumbles of goat cheese/feta throughout.
- Bake for 5–7 minutes, just until the cheese softens and prosciutto gets slightly crisp.
- Remove from oven and drizzle with balsamic glaze.
- Sprinkle with herbs and any optional toppings.
- Serve immediately while warm and crispy.
Nutrition
- Serving Size: 1