"Italian Nachos"

"Italian Nachos"

Serves: 4 | Cooking Time: 10 minutes

A no‑cook “Italian nacho” platter built on kettle‑style potato chips with Bresaola, Parmesan, pepperoncini, and olives for a fun, charcuterie‑style snack.​

Ingredients

    • 1 bag sturdy potato chips (kettle‑style or ridged, lightly salted)​
    • 2–3 oz finely grated Parmesan cheese (Parmigiano Reggiano preferred)​
    • 4–6 oz Presliced Brooklyn Cured Bresaola​
    • 1/2 cup sliced pepperoncini peppers, drained​
    • 1/2 cup mixed olives, pitted and roughly chopped (green or mixed)​
    • Optional: freshly ground black pepper or chili flakes, lemon zest​

Directions

  1. Spread a generous layer of potato chips over a large plate, platter, or board, covering most of the surface.​
  2. Shower the chips with a big handful of grated Parmesan so most chips catch some cheese, then drape slices or ribbons of Bresaola evenly over the top.​
  3. Sprinkle pepperoncini over the Bresaola for tang and gentle heat, then scatter chopped olives evenly so they’re well distributed.​
  4. Add another layer of chips, then repeat with Parmesan, Bresaola, pepperoncini, and olives, building 2–3 layers total.​
  5. Top with a final sprinkle of Parmesan, add black pepper, chili flakes, or lemon zest if you like, and serve immediately so the chips stay crisp.​