The ultimate in simple to create, easy to devour snacks are these prosciutto crisps. It’s as easy as opening a package, heating up the oven, and throwing them in. They are a fantastic vehicle for our guacamole or they can be inhaled on their own. To be honest, it’s better than bacon. That’s saying a lot.
You can buy pre-sliced prosciutto in the deli or cheese section of your supermarket. At Whole Foods, I love to get the Applegate Farms Natural Prosciutto. It only has three ingredients: pork, salt, and spices. It tastes great and is reasonably priced. It’s the perfect thickness for this application and each slice is separated by a piece of coated paper, so they are easy to separate. You don’t realize how important this little piece of paper is until you try to gently divide two paper-thin slices of prosciutto – it’s impossible. So if you don’t get the Applegate Farms brand, be sure that whatever you buy, each slice has some sort of divider between.
Yield: 16 crisps
16 thin slices prosciutto
1. Preheat your oven to 375ºF. Line a few sheet pans with parchment paper.
2. Lay each piece of prosciutto out on the parchment-lined sheet pan, be sure not to overlap.
3. Bake until crispy, about 15 minutes. Depending on the strength of your oven, it may take more or less time. Start checking them after 12 minutes. The edges will curl a bit and they will look crispy.
4. Allow to cool completely and store in an airtight container.