These Porkitos, or crispy prosciutto chips, are perfect on their own as a snack, or topped on salads!

I prefer prosciutto chips to bacon bits because they cook evenly and there aren’t any unappetizing flabby parts. These “Porkitos” also add a terrific salty crunch to creamy soups, salads, and purées.

Or you can just stuff your face with them.

‘Cause really – who doesn’t like crispy, porky chips?

Time to make Porkitos!

Serves 1-2

Ingredients:

3 ounces of thinly sliced Prosciutto di Parma (Try to get freshly-sliced prosciutto from the deli counter and make sure they cut it paper thin.)

Equipment:

All of my recommended kitchen tools are listed here.

Method:

Preheat the oven to 350°F with the rack in the middle.

Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly.

Once the oven is ready, place the the tray in the oven.

Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn. Burnt chips make Nom Nom wanna smash things.

Transfer the chips to a wire rack to cool.

They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them. Look – like stained glass (only swine-ier)!

With Brussels sprouts chips, kale chips, mushroom chips, and now PORKITOS, who needs boring old potato chips?

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD