Crispy prosciutto is a simple and delicious way to elevate vegetable dishes, pastas, salads, sandwiches, and even enjoy on its own.
I can’t believe I’ve never shared how to make crispy prosciutto before! Crispy prosciutto is the BEST!
So, before we dive in on all things crispy prosciutto, let’s chat bacon for a minute. Bacon seems to be nearly everyone’s favorite food. And it’s fine! But…honestly? I don’t always love bacon? Bacon that is chewy – hard pass. Crispy bacon – okay, maybe. But oftentimes bacon feels a bit heavy to me personally.
Enter: prosciutto. One day years ago, I first tried prosciutto. I believe it was in a dish with green beans (very similar to my prosciutto green beans), then in prosciutto-wrapped asparagus. I loved it! I loved how thin prosciutto is often cut, so it can get ultra crisp. Which got me thinking…what would happen if I baked prosciutto like bacon? I tried it and y’all – crispy perfection!
Prosciutto vs Bacon
Bacon is from the pork belly, making it a fattier cut of meat. Bacon is processed through curing, then often is smoked (i.e. applewood smoked bacon). After processing, bacon is still raw and needs to be cooked.
Prosciutto is leaner than bacon. It’s from the hind pork leg, or ham. The leg is rubbed with salt (and sometimes additional spices and seasonings, like juniper), which helps draw the moisture out of the pork leg and concentrate the flavor as it is slowly air-dried. The air-drying process can take anywhere from months to years. Because the air-drying, curing process is so lengthy, prosciutto isn’t concerned raw and can be eaten without cooking.
Personally, I prefer prosciutto as I prefer its taste and texture to bacon (although they are actually quite different). Nutritionally, I also prefer prosciutto because it is much leaner than bacon, has less saturated fat and cholesterol, and I can always find prosciutto with just two ingredients: pork and salt. No nitrites/ nitrates.
That said, I do still want to note that prosciutto is still a processed meat, like bacon, and should be consumed in moderation.
How to Make Crispy Prosciutto
Preheat your oven to 375 degrees.
Line a baking sheet with parchment paper and carefully place on the prosciutto. Be careful to leave space between the prosciutto pieces, you don’t want them to touch.
Once the oven is preheated, bake the prosciutto for 10-15 minutes (cooking time will vary based on how thin your prosciutto slices are).
Watch your prosciutto carefully, as it can go from crisp to burnt pretty quickly (and burnt prosciutto is SO SAD!).
The prosciutto will continue to crisp as it cools – be sure to let it cool at least ten minutes before diving in!
How to Use Crispy Prosciutto
Crispy prosciutto can be easily used in a variety of ways:
- Add it to charcuterie boards
- Sprinkle on salads or vegetable dishes
- Crumble it on pasta dishes
- Add it to sandwiches in lieu of bacon
- Just eat it as is 😉
How to Store Crispy Prosciutto
Crispy prosciutto can be kept in an airtight container in the refrigerator for up to 3-4 days. It loses a little bit of its crispness in the fridge, but you can crisp it back up in a skillet or in the microwave for 5-10 seconds.
Recipes with Prosciutto
If this is your first time trying prosciutto and you have found you enjoy it, check out some of these other NTF recipes using prosciutto:
- Prosciutto Wrapped Asparagus
- Prosciutto Green Beans
- Mashed Potato Patties
- Try prosciutto as a topping on my pizza quinoa chicken casserole or on my eggplant pizzas
- Butternut Sage Carbonara
free from: wheat/ gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts
- 3 oz prosciutto thinly sliced
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper. Lay prosciutto slices on the parchment, careful not to overlap/ touch slices.
- Bake for 10-15 minutes (depending on thickness).
- Let cool - prosciutto will continue to crisp up as it cools.
- Enjoy immediately or crumble on pasta, salad, vegetable dishes, soup, or anything else that sounds good!