Charcuterie Chips with Le Gruyère
Happy hour loves to see a mountain of charcuterie chips coming. This crunchy classic is made with salty layers of shredded gruyere, crispy prosciutto and sweet balsamic glaze. Pair with an Aperol or Hugo spritz for an instant happy hour classic.
Ingredients
| 3-4 cups | kettle chips |
| 1 oz | freshly shredded Emmi le gruyere |
| 1-2 oz | crisped prosciutto, in the air fryer or oven |
| Balsamic glaze |
Instructions
- Preheat the air fryer to 320 F. Add a few slices of prosciutto to the air fryer basket and cook for 5-6 minutes or until crispy, flipping halfway through cooking.
- Once the prosciutto has crisped and cooked, crumple it up into smaller pieces.
- Add 1/3 of the kettle chips to a serving plate. Grate gruyere onto the first layer of chips until most of the chips are covered. Sprinkle on 1/3 of the crispy prosciutto and a light layer of balsamic glaze.
- Continue on with the next two layers of chips, prosciutto and balsamic glaze. Build each layer into a small mountain formation for extra height in presentation.
- Serve with Aperol or Hugo spritz.
