Recipes / Snacks / Arugula and Prosciutto Charcuterie Chips

Arugula and Prosciutto Charcuterie Chips

Servings: 4

| Active Time: 15 minutes

| Total Time: 20 minutes

Meet the ultimate mashup of a cheese board and loaded nachos. Crisp kettle-cooked potato chips are layered with melty mozzarella and salty prosciutto, baked until just warmed through, and finished with a pile of peppery Wild Red Arugula, juicy tomatoes, and a sweet balsamic drizzle. It’s easy, unexpected, and totally irresistible — snack board energy, but make it fancy.

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Ingredients

● 6 oz kettle-cooked potato chips (or thick-cut, sturdy chips)
● 1 cup shredded mozzarella cheese
● 4 oz thinly sliced prosciutto, torn into pieces
● 1½ cups Earthbound Farm Wild Red Arugula
● 1 cup cherry tomatoes, halved
● 2–3 tablespoons balsamic glaze or balsamic reduction
● Freshly cracked black pepper, to taste

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Spread the potato chips in a thick, even layer across the baking sheet.

Sprinkle the mozzarella evenly over the chips, then scatter the torn prosciutto pieces on top.

Bake for 5–7 minutes, until the cheese is melted and the prosciutto is just starting to crisp
around the edges.

Remove from the oven. Immediately top with the Wild Red Arugula and halved cherry tomatoes.

Drizzle generously with balsamic glaze and finish with a few grinds of black pepper.

Serve immediately while warm and crisp.

Featured Product

Wild Red Arugula

Wild Red Arugula
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