Charcuterie Nachos

What Are Charcuterie Nachos?

Charcuterie Nachos are a fun twist on traditional nachos, swapping tortilla chips for crispy potato chips and classic nacho toppings for your favorite charcuterie ingredients.

Think salty salami, delicate prosciutto, creamy Brie, sharp white cheddar, tangy olives, and crunchy crinkle-cut pickles, all layered over wavy potato chips. Everything gets warmed in the oven until the cheeses soften and melt, then finished with dollops of fig jam and fresh thyme.

It’s like your favorite cheese and charcuterie board meets a tray of loaded nachos. And they’re so easy to make! Oh, and give our Charcuterie Pizza a peek, too – it’s a great recipe with leftovers.

Ingredients Needed

You only need a handful of delicious ingredients to make these easy Charcuterie Nachos! And they’re a wonderful way to use up those little extras left from a cheese or charcuterie board.

• Kettle Pink Salt Potato Chips: Wavy, sturdy potato chips make the perfect crispy base for holding all those delicious toppings.
• Salami: Chopped salami adds a wonderful salty, savory flavor.
• Prosciutto: Fold the slices into little ribbons or bundles before adding them to the nachos.
• Brie cheese: Slice the Brie into pieces so it softens beautifully in the oven.
• White cheddar cheese: Crumbled white cheddar adds a delicious sharp, cheesy flavor and melts into the chips.
• Green olives: Sliced and drained green olives add a salty, briny bite.
• Pickles: Crinkle-cut dill pickles or your favorite sliced pickles add a tangy crunch that balances the rich meats and cheeses. Bread-and-butter pickles are delicious, too!
• Fig jam: Sweet dollops of fig jam are the perfect finishing touch.
• Fresh thyme: Sprinkle fresh thyme leaves over the warm nachos for a beautiful, herby finish.

How to Make Charcuterie Nachos

These warm, cheesy nachos couldn’t be easier to make! Everything is layered onto one baking sheet and baked until the cheeses are perfectly softened and melty.

Prepare the baking sheet:

1. Preheat the oven to 400°F.
2. Line a 9×13-inch baking sheet or rimmed baking pan with parchment paper.
3. Spread the wavy potato chips evenly over the parchment paper, creating a generous base for the toppings.

PRO TIP: Choose sturdy, wavy potato chips rather than thin chips. They’ll hold up better under the meats, cheeses, and toppings.

Layer the charcuterie toppings:

1. Sprinkle the chopped salami evenly over the potato chips.
2. Fold the prosciutto slices into small ribbons and tuck them throughout the chips.
3. Arrange the Brie cheese slices over the top.
4. Sprinkle with crumbled white cheddar cheese.
5. Add the drained, sliced green olives.
6. Finish with the crinkle-cut pickle slices.

PRO TIP: Spread the toppings evenly so every bite has a little bit of everything. You want the cheeses to soften and melt into the chips without completely covering them.

Bake the nachos:

1. Place the baking sheet in the preheated oven.
2. Bake for about 10 minutes, or until the Brie is softened and the cheddar is melted.
3. Carefully remove the baking sheet from the oven.

PRO TIP: Keep an eye on the nachos during the last few minutes of baking. You want the cheeses warm and melty and the chips crispy, not overly browned.

Add the finishing touches:

1. Dollop fig jam over the warm nachos.
2. Sprinkle with fresh thyme leaves.
3. Serve immediately while the cheeses are warm and melty!

Tips and Substitutions

• Use sturdy potato chips. Wavy kettle-style chips work best because they can hold the weight of the toppings.
• Choose your favorite salami. Mild or spicy salami both work beautifully.
• Try different cheeses. If you don’t have Brie, try Camembert. Gruyère or sharp cheddar are also delicious options.
• Pick your pickles. Crinkle-cut dill pickles add tang and look beautiful on the nachos, while bread-and-butter pickles give them a slightly sweeter flavor.
• Drain the olives well. This helps keep the chips from getting soggy.
• Use fig preserves. Fig preserves work just as well as fig jam.
• Use up your charcuterie leftovers. This is the perfect recipe for those extra pieces of cheese, cured meats, olives, and other goodies left after entertaining. Refrigerate perishables promptly and use only leftovers that have been stored safely.
• Make ahead: You can chop the salami, slice the cheese, drain the olives, and prepare the pickles ahead of time. Store the ingredients separately in the refrigerator, then assemble just before baking.
• Refrigerator storage: These nachos are best enjoyed immediately. If you have leftovers, refrigerate them promptly in an airtight container for up to 2 days, keeping in mind the chips will soften.
• Freezing: I don’t recommend freezing assembled Charcuterie Nachos because the chips and toppings won’t maintain their texture.
• Reheating: Reheat leftovers on a baking sheet in a 350°F oven until heated through. The chips may not be as crispy as when freshly made.

Charcuterie Nachos Variations

There are so many fun ways to make these Charcuterie Nachos your own! Try switching up the cheeses, meats, and finishing touches depending on the occasion.

• Italian Charcuterie Nachos: Use salami, prosciutto, mozzarella, Parmesan, and a drizzle of pesto after baking.
• Sweet and Spicy Nachos: Add spicy salami and a drizzle of hot honey instead of fig jam.
• Holiday Charcuterie Nachos: Add a little cranberry sauce instead of fig jam for a festive Thanksgiving or Christmas appetizer.
• French-Inspired Nachos: Use Brie, Gruyère, prosciutto, and fig jam for a rich, cheesy combination.
• Pickle Lover’s Nachos: Add extra dill pickles and a little grainy mustard after baking.
• Apple and Brie Nachos: Add thinly sliced apples after baking for a fresh, sweet crunch alongside the Brie and fig jam.