Charcuterie Chips with Pickled Red Onions & Hot Honey Jalapeños

Turn your favorite charcuterie board into a shareable appetizer. Crispy kettle chips are loaded with creamy brie, savory prosciutto, tangy pickled vegetables, and Parmesan, then baked until warm and melty. Finished with a drizzle of balsamic glaze, they’re salty, crunchy, cheesy, and impossible to stop eating.

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4–6

Ingredients

• 1 bag kettle-style potato chips
• 4 oz brie, sliced
• 3 oz prosciutto, torn into bite-sized pieces
• ½ cup Cleveland Kitchen Pickled Red Onions
• ¼ cup Cleveland Kitchen Hot Honey Jalapeños
• ¼ cup pepperoncini peppers, sliced
• ¼ cup grated Parmesan cheese
• Balsamic glaze, for serving

Instructions

1. Preheat oven to 400°F.
2. Arrange potato chips in a single layer on a baking sheet or oven-safe skillet. Top evenly with brie, prosciutto, Pickled Red Onions, Hot Honey Jalapeños, pepperoncini peppers, and Parmesan cheese.
3. Bake for 5–7 minutes, or until the brie is melted and bubbly.
4. Remove from the oven and drizzle with balsamic glaze. Serve immediately while warm.

Tips & Variations

• Swap prosciutto for salami or soppressata.
• Add fresh arugula after baking for a peppery finish.
• Use a cast iron skillet for a more shareable presentation.
• For extra heat, add additional Hot Honey Jalapeños before serving.
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