Chip Charcuterie Board
Create an epic chip charcuterie board with crispy chips, creamy dips, and zesty toppings. Perfect party appetizer ready in 15 minutes with no cooking required.
Equipment
- fork
- spoon
- knife
- cutting board
- medium mixing bowl
- small bowl
- microwave-safe bowl
- small saucepan
- measuring spoons
- large serving board or platter
- serving bowls or ramekins
Ingredients
Chips
- 12 ounces kettle-cooked potato chips
- 10 ounces tortilla chips, white corn or yellow corn
- 7.5 ounces vegetable chips, mixed root vegetables
Dips
- 16 fluid ounces prepared salsa, medium heat
- 16 fluid ounces creamy queso dip warmed
- 8 ounces sour cream
- 2 tablespoons fresh chives finely chopped
Guacamole
- 1 large avocado ripe
- 1/4 cup fresh cilantro finely chopped
- 1/4 cup red onion finely diced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Toppings and Garnish
- 1/2 cup pickled jalapeño slices drained
- 4 ounces crumbled cotija cheese or shredded Monterey Jack cheese
- 2 small limes cut into wedges for garnish
Instructions
- In a medium mixing bowl, mash the flesh of the ripe avocado with a fork until it reaches your desired consistency, from mostly smooth to slightly chunky. Stir in the 1/4 cup of finely chopped fresh cilantro, 1/4 cup of finely diced red onion, 1 tablespoon of fresh lime juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed, then set aside.
- In a small bowl, combine the 8 ounces of sour cream with 1 tablespoon of the finely chopped fresh chives. Stir gently with a spoon until the chives are evenly distributed throughout the sour cream. Set this dip aside.
- Transfer the 16 fluid ounces of creamy queso dip into a microwave-safe bowl or a small saucepan. Heat the queso according to package directions, typically for 1 to 2 minutes in the microwave, stirring halfway through, or over low heat on the stovetop until the queso is warm, smooth, and easily dippable.
- Select a large serving board, platter, or a clean baking sheet, ideally at least 18x12 inches, to build your charcuterie board. Place four small serving bowls or ramekins on the board, spacing them out to create distinct areas for your dips.
- Spoon the prepared salsa into one of the empty serving bowls. Spoon the prepared sour cream and chive mixture into a second bowl. Spoon the freshly made guacamole into a third bowl. Finally, carefully pour the warm queso dip into the fourth serving bowl.
- Carefully pour the 12 ounces of kettle-cooked potato chips, 10 ounces of tortilla chips, and 7.5 ounces of mixed root vegetable chips onto the board around the serving bowls. Create distinct mounds or sections for each chip variety, ensuring easy access for guests to scoop up their preferred chips and dips.
- Evenly scatter the 1/2 cup of drained pickled jalapeño slices across the board, tucking them in between chip mounds and around the dips. Sprinkle the 4 ounces of crumbled cotija cheese or shredded Monterey Jack cheese over various sections of the chips and near the dips. Sprinkle the remaining 1 tablespoon of finely chopped fresh chives over the sour cream dip for an appealing finish.
- Artfully arrange the fresh lime wedges around the board for an extra pop of color and a touch of acidity. Serve your chip charcuterie board immediately for optimal freshness and crunch, allowing guests to customize their perfect bite.
Notes
Serve immediately for optimal freshness and crunch. Let guests customize their perfect bite.