Parm & Prosciutto Chip Tower
by
Chef Jackie B
The appetizer to end all appetizers. This over-the-top chip tower turns humble kettle chips into a party centerpiece with honey, Parmigiano Reggiano, crispy prosciutto, and a glossy drizzle of aged balsamic.
Prep Time:
10 Minutes
Cook Time
15 Minutes
Serves:
4 Servings
Level:
Beginner
1 (16 oz) bag thick kettle-cooked potato chips (Cape Cod preferred for sturdiness)
Honey
8 oz Parmigiano Reggiano, divided
4 oz thinly sliced prosciutto
Aged balsamic vinegar (thick, syrupy style)
Ingredients
Step 1 – Bake the ChipsPreheat oven to 350°F. Line two baking sheets with parchment.Spread chips in a single layer on one sheet. Drizzle lightly with honey.Grate half the Parmigiano evenly over the chips.Bake 10 minutes, until cheese melts and chips are warm.
Step 2 – Crisp the ProsciuttoLay prosciutto in a single layer on the second sheet.Bake 5–7 minutes until crisp and curled. Cool completely.
Step 3 – Build the TowerPile hot chips into a large serving bowl or platter.Drizzle generously with balsamic.Grate remaining Parmigiano over the top.Crush prosciutto and shower over the tower.
Instructions
Serve immediately — before a chip landslide occurs.