Loaded Italian Antipasto Potato Chips
Crispy kettle chips are piled over a warm melted cheese base and topped with assorted Italian salamis, folded ham, green olives, aged Asiago, sweet peppers and fresh parsley. It is a fun, slightly messy appetizer that is perfect for sharing.
Equipment
- Large shallow serving platter
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp kitchen knife
- Cutting board
- Small bowls for prepared toppings
- Paper towel for drying olives and peppers
- Serving tongs or appetizer forks
Ingredients
Warm Cheese Base
- 1 tablespoon butter
- 1 garlic clove small and finely minced
- ¾ cup heavy cream
- 1 cup sharp cheddar cheese shredded
- ¾ cup provolone cheese shredded
- ¼ teaspoon smoked paprika
- ⅛ teaspoon freshly ground black pepper
Antipasto Toppings
- 6 cups potato chips sturdy kettle-cooked potato chips
- 3 ounces Milano salami rolled or folded
- 3 ounces Genoa salami rolled or folded
- 3 ounces soppressata or calabrese salami rolled or folded
- 3 ounces Italian ham or prosciutto cotto thinly sliced and loosely folded
- ½ cup green olives well drained
- ½ cup Asiago cheese roughly crumbled aged
- ¼ cup thinly sliced roasted red peppers or sweet cherry peppers
- ½ cup loosely packed Italian parsley or baby arugula
- Crushed red pepper flakes optional
Instructions
Prepare the toppings
- Roll or loosely fold the Milano salami, Genoa salami, soppressata and Italian ham. Drain the olives and peppers well, then pat them dry with paper towel. This small step helps prevent the potato chips from becoming soggy.
Make the melted cheese base
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds.
- Pour in the heavy cream and heat gently until steaming but not boiling. Reduce the heat to low and gradually stir in the cheddar and provolone. Continue stirring until the cheese is completely melted and smooth.
- Season with smoked paprika and black pepper.
Assemble the antipasto chips
- Spread the warm melted cheese over the centre of a large shallow serving plate.
- Pile the kettle chips loosely over the cheese. Arrange the assorted salamis and folded Italian ham between and around the chips.
- Add the green olives, sliced peppers and generous chunks of aged Asiago. Finish with fresh parsley or arugula and a few red pepper flakes, if desired.
- Serve immediately while the cheese is warm and the chips are still crisp.
For the best loaded Italian antipasto potato chip appetizer, use thick kettle-cooked chips and assemble the platter just before serving. Let the warm cheese base cool for a minute, then add the chips, assorted salamis, olives and aged Asiago so everything stays crisp, fresh and easy to scoop.
Notes
- Use thick kettle-cooked potato chips for this loaded Italian antipasto appetizer. Thin chips can break easily under the salami, olives and cheese.
- Choose a mix of assorted Italian salamis, such as Milano salami, Genoa salami, soppressata or Calabrese salami. Using two or three varieties gives the platter more flavour and makes every bite a little different.
- Aged Asiago cheese works best for the chunky, crumbly cheese topping. Break it into small rustic pieces rather than grating it too finely.
- Drain the green olives and roasted peppers well, then pat them dry with paper towel. Too much brine can make the potato chips soggy quite quickly.
- Spread the warm melted cheese base over the platter first, but let it cool for a minute before adding the chips. Very hot cheese can soften the bottom layer too fast.
- Assemble the antipasto potato chip platter just before serving. The meat, olives and cheese can be prepared ahead, but the chips should be added at the last minute.
- Loosely fold or roll the salami slices instead of laying them flat. It gives the appetizer a fuller, more inviting look and makes the meat easier to pick up.
- Do not worry about arranging everything too perfectly. This easy Italian appetizer looks best when it feels generous, casual and a little rustic.
- Serve extra kettle chips on the side. Guests will usually want more for scooping up the warm cheese left at the bottom of the platter.
- This loaded Italian antipasto chip appetizer is best served immediately while the cheese is warm, the salami is at room temperature and the chips are still crisp.
Nutrition
Serving: 1servingCalories: 812kcalCarbohydrates: 49gProtein: 21gFat: 61gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 86mgSodium: 1344mgPotassium: 1156mgFiber: 3gSugar: 1gVitamin A: 980IUVitamin C: 19mgCalcium: 403mgIron: 2mg
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