Charcuterie Chips
Ingredients
- 1 large bag Great Lakes chips (I used Kettle Cooked Wave Cut Pink Himalayan Salt)
- 8 ounces prosciutto rolled into individual pieces
- 8 ounces brie cut into bite-sized pieces
- ½ cup cornichons or other small pickles drained
- ½ cup Detwiler’s Hot Banana Pepper Rings drained
- Old Florida Bee Co. Sweet Heat Hot Honey
Instructions
- Using kitchen scissors, cut open the chip bag so the entire front panel can be folded back and the back of the bag becomes your serving tray. I like to make one long cut down the center of the front of the bag, then cut across the top and bottom edges before peeling the front layer away.
- Arrange your toppings decoratively over the chips. I encourage you to get creative and add alternative cheeses (soft goat cheese is great!), tinned fish, different meats, nuts, dried fruits, fig jam, a variety of spreads or any other charcuterie favorites you enjoy. Finish with a generous drizzle of hot honey and serve immediately.
