Charcuterie Chips
Recipe - Dearborn Market
Charcuterie Chips
Prep Time5 Minutes
Servings6
0Ingredients
½ 18 oz bag Bowl & Basket Original Potato Chips
½ C Bowl & Basket Pimiento Spanish Stuffed Olives
½ C Bowl & Basket Mild Banana Pepper Rings
1 tsp olive oil
8 slices prosciutto
½ C cornichons
1-2 oz Pecorino Cheese, grated from the block, for garnish
Directions
- Place a large pan over medium heat. Once hot, add the olive oil and place the prosciutto in the pan in single layer batches, cooking until shrunken and crispy on the bottom. Flip and crisp up the opposite sides. Do this with all the prosciutto pieces. Drain on a paper towel lined plate and once cool, break into chip-sized pieces.
- Place the olives, banana pepper rings and cornichons on a paper towel to drain.
- On a serving platter, create a stack by alternating chips, olives, banana peppers, crispy prosciutto and cornichons.
- Grate the cheese in a light, even layer on top of the stack for garnish. Serve and enjoy!
5 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Directions
- Place a large pan over medium heat. Once hot, add the olive oil and place the prosciutto in the pan in single layer batches, cooking until shrunken and crispy on the bottom. Flip and crisp up the opposite sides. Do this with all the prosciutto pieces. Drain on a paper towel lined plate and once cool, break into chip-sized pieces.
- Place the olives, banana pepper rings and cornichons on a paper towel to drain.
- On a serving platter, create a stack by alternating chips, olives, banana peppers, crispy prosciutto and cornichons.
- Grate the cheese in a light, even layer on top of the stack for garnish. Serve and enjoy!
