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How to Make Prosciutto Crisps

4.78 from 80 community reviews

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Prosciutto crisps baked in the oven are a great high-protein snack chip. They’re delicious crumbled over pasta, salads or vegetables.

How to Make Proscuitto Crisps

These prosciutto crisps are a porky, salty, crunchy snack you can make on the fly — better than bacon!

Ever find yourself at one of those big-box stores with a one-pound package of sliced prosciutto in your cart? Been there.

How to Make Prosciutto Crisps

After you get tired of eating really excellent ham sandwiches, making the tastiest chicken saltimbocca or making lovely charcuterie boards, here’s something else to do with prosciutto.

Make delicious, crisp and crunchy prosciutto. The whole process takes less than 20 minutes.

How to Make Prosciutto Crisps

What is prosciutto?

Prosciutto is a type of unsmoked Italian dry-cured ham that has a sweet, salty flavor and delicate texture. It’s made from a pork thigh (also called the ham) that’s salted and dry-aged for about a year in cold storerooms.

Traditional authentic prosciutto, sometimes called Parma ham, is an artisanal product of Italy. Prosciutto is very different from American-style bacon, which comes from the belly of the pig and is much fattier and usually smoked.

Make crispy prosciutto

The process for making these crispy bits couldn’t be easier — follow these steps.

  1. Get yourself a rimmed baking sheet and line with a sheet of parchment paper.
  2. Arrange thin slices of prosciutto on the pan.
  3. Bake until crisp. Cool.
  4. Break into large pieces, or crumble. Snack away!
Pieces of crisp prosciutto on a plate.
Break the crisp prosciutto into small pieces and crumble over salad, pasta or mashed potatoes.

What can you eat with prosciutto crisps?

  • Munch on oven-roasted prosciutto as a snack (they might be even better than bacon-flavored potato chips).
  • Crumble prosciutto crisps over pasta, (especially on classic carbonara or cacio e pepe) or mashed potatoes.
  • Add to the crisps to soups and all kinds of salads.

Recipe

Crisp baked prosciutto makes a great snack, or crumble over pasta, salad or vegetables

Crunchy Prosciutto Crisps

Karen Tedesco
Easy to make prosciutto crisps baked in the oven. These high-protein chips are perfect for crumbling over pasta or salad, and as Paleo and Keto snacks.
Print Pin
4.78 from 80 community reviews
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Course Meat
Cuisine Italian
Servings 12 pieces

Ingredients

  • 12 pieces thin-sliced prosciutto

Instructions 

  • Heat oven to 400 (200 C) degrees and line a baking sheet with parchment paper.
  • Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown.
  • Bake until the slices start to shrivel and turn golden, 9-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.
  • Cool on a rack (they will crisp up as they cool). Break into large pieces or crumbles to sprinkle over whatever you like.

Karen’s Notes and Tips

  • Prosciutto chips will keep for weeks in a covered container in the fridge.
  • Gently heat in a skillet for a few minutes over medium heat to re-crisp.

Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 2mg | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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17 Comments

  1. Lillian Russell says:

    5 stars
    Works perfectly!

  2. Sandy teetz says:

    How long can I keep crisped Priscutto in the refrigerator

    1. Hi Sandy – Refrigeration will make them a little soggy. I suggest keeping it at room temperature up to a week, in a sealed container.

  3. 5 stars
    Very easy recipe … I find that it is great for seasoning veggie eggs etc because of the salty flavor.
    Delicious!

  4. 5 stars
    Thank you. Excellent recipe. Easy and delicious.

  5. I ALWAYS make my prosciutto chips (for over 40 yrs now!) in the toaster oven. It’s quick and tasty…I just set it on cook/medium (not the temp dial) and flip once…takes about 4-5 mins in total and they are always the hit of the party (and are great for a late night snack with cheese). I’ve been making them with my late mother since I was a child, as she did with my grandmother.

  6. If I’m in a hurry I crisp the prosciutto on a pan with olive oil. I don’t add anything and they come out super crispy and delicious

  7. Yummy bacon!!!
    A little on the salty side but whatever!!!!
    So Goooood!!!!

  8. Mademoiselle Emilie Eats says:

    Karen, I emailed you but I’m not sure if you got it or not. The PC was acting weird.

  9. Jenny, yes! I believe I can say that prosciutto ROCKS.

    Susan, I guess pork lovers cannot be reformed.
    You gotta keep them happy!

  10. My husband would do well at your house. 🙂

  11. Jenny Flake says:

    Karen,
    I totally agree, I LOVE Prosciutto, it makes everything taste better. I need to add that to my grocery list this week! Have a great weekend!

  12. Liza, maybe we can make a ducky version. I’ve always wanted to try that.

    Thanks, Deborah. I bet there are hundreds of ways!

    Kalyn, it’s a great deal – you’ll love it.

    Emilie, me too!

  13. You can’t go wrong with this! I’m all about the prosciutto.

  14. Just wrote it on my Costco list!

  15. Deborah Dowd says:

    This sounds so delicious! I can think of 100 ways to use this!

  16. Another reason I wish we had a Costco close to us. (and that S ate prosciutto).