Italian Potato Chip Snack Bowl
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Italian Potato Chip Snack Bowl is a fun, salty appetizer that feels a little more unexpected than a traditional charcuterie board. Heinen’s Kettle Chips are layered with cheese cubes from Heinen’s Nibbler Cups, torn Levoni prosciutto, olives, whole pepperoncini, and cornichons for the perfect mix of crispy, creamy, savory, and briny. A drizzle of Heinen’s Extra Virgin Olive Oil adds richness, while grated Heinen’s Parmigiano Reggiano brings a salty finish. Everything comes together in just a few minutes, making this an easy option for casual entertaining or a snacky happy hour at home. It has all the flavors of an Italian-inspired appetizer, but with the crunch of kettle chips in every bite. Serve it right away so the chips stay crisp and the toppings taste fresh.
Why You’ll Love This Recipe:
- A fun twist on classic snacking: Kettle chips, prosciutto, cheese, olives, and pickled vegetables make this feel special without much prep.
- It’s ready in minutes: Everything is layered together, so there’s no cooking required.
- The recipe is full of salty, savory flavor: The combination of prosciutto, Parmigiano Reggiano, olives, pepperoncini, and cornichons makes every bite bold and satisfying.
Italian Potato Chip Snack Bowl
Servings: 6
Ingredients
- 1 bag Heinen’s Favorite Original Kettle Chips
- 1 Heinen’s Nibbler Cup
- 4 ounces of Levoni prosciutto, torn into pieces
- ½ cup Castelvetrano olives
- ½ cup whole pepperoncini
- ½ cup cornichons
- 1 Tbsp. Heinen’s Extra Virgin Olive Oil
- ¼ cup grated Heinen’s Parmigiano Reggiano
Instructions
- Layer the chips: Add Heinen’s Fan Favorite Kettle Chips to a large serving bowl or pile them high on an oval platter.
- Add the cheese and prosciutto: Scatter the cheese cubes from 1 Heinen’s Nibbler Cup over the chips, then tuck in 4 ounces torn Levoni prosciutto.
- Add the briny toppings: Add ½ cup olives, ½ cup whole pepperoncini, and ½ cup cornichons throughout the bowl or platter.
- Finish and serve: Drizzle with 2 Tbsp. Heinen’s Extra Virgin Olive Oil and finish with ¼ cup grated Heinen’s Parmigiano Reggiano. Serve immediately.
Notes
- Add the olive oil just before serving. This keeps the chips from softening too quickly.
- Tear the prosciutto into bite-sized pieces. This makes it easier to scoop with the chips.
- Keep the pepperoncini whole. They add briny flavor and make the bowl feel hearty and snackable.
- Serve right away. This snack bowl is best enjoyed immediately while the chips are crisp.
