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?
Here’s what to gather to make a tray of crunchy Porkitos (feeds 1-2 people):
- 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.)
Here’s how to make ‘em:
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)!
I couldn’t decide where to put this but I’ll put this here because it’s not artful or oblique enough sorry I have forsaken you William
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