Baked Crispy Prosciutto

Oven Baked Crispy Prosciutto transforms tender Italian cured ham slices into crunchy shards ready for crumbling over scrambled eggs, potatoes, slipping into a breakfast sandwich, or just a crispy snack when no one else is looking.

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Being married to an Italian-American man, you'd think I would love all things Italian meat, but... meh. I mean yes to pancetta, okay to salami, mortadella is fancy bologna, but prosciutto, also known as Italian ham, has won my heart.

In its natural state, thinly sliced and draped across a crostini or wrapped around a piece of melon, it's delicious. But Baked Crispy Prosciutto... guys, I feel like I'm betraying my first love, crispy bacon, but I can't help myself.

Before baking, prosciutto is tender, with a delicate and slightly chewy consistency and an intense, salty-sweet flavor that hits all the right notes. It's like the perfect blend of savory richness and subtle earthiness. Baking it until crispy enhances the flavor of the prosciutto, intensifying its savory and salty notes while adding a satisfying crunch and big flavor.

❤️ What you'll love about this recipe

• Simple: Baking prosciutto is easy and fuss-free, requiring minimal effort. With just a baking sheet and an oven, you can achieve perfectly crispy prosciutto in a matter of minutes, making it an ideal option for busy weekday breakfasts or a last-minute brunch.
• Quick: With peeling apart the prosciutto slices being the only prep, you can have your crispy prosciutto on the table in less than 15 minutes.
• Irresistible Crunch: Baking prosciutto in the oven is a great way to get a crispiness that will add a fantastic crunch to your food. It's the perfect way to elevate a fluffy omelette, roasted potatoes, or even just enjoyed as a cravable snack.
• Crazy Flavor: As the prosciutto crisps up in the oven, its flavor intensifies to savory and salty perfection. The heat concentrates the natural umami of the prosciutto, resulting in a richer taste that pairs wonderfully with just about anything.
• Versatility: Baked crispy prosciutto is incredibly versatile and can be used in numerous dishes, from topping a sheet pan frittata and breakfast sandwiches to incorporating it into frittatas or potatoes dishes, or even adding to a charcuterie board.
• Crunchy snack - Savory prosciutto chips are a delicious way to get in a last minute, high-protein snack. This crispy prosciutto recipe has the perfect amount of crunch and salty flavor to satisfy all the cravings with only 20 calories per slice.

Ingredients

It doesn't get any simpler than this. I've tested this recipe with every kind of prosciutto, from economical store-brands to fancy sliced to order Prosciutto di Parma from an authentic Italian salumeria - and you know what? They all baked up deliciously crispy and salty and porky.

Yes, there was a deeper flavor to the imported prosciutto, but I enjoyed them all. So knock yourself out and splurge on the fancy stuff, or save a lot of bucks and get what you can afford. (p.s. this is the grocery store brand and we ate it ALL UP.)

See recipe card below for quantities.

What is prosciutto?

Prosciutto crudo is an Italian dry-cured ham, unlike prosciutto cotto, or “cooked ham.” It has a delicate sweet and salty flavor and the paper-thin meat has a velvety texture that practically melts on your tongue. It's made from the hind pork leg and is usually aged for between one to three years to make it both a little bit salty and a little bit sweet. It is commonly served with fruits or cheeses as a snack or an appetizer. Baking prosciutto renders some of its fat,intensifying its savory and salty notes while adding a satisfying crunch.

You can usually find prosciutto at well-stocked grocery stores, especially those with a gourmet foods section. While the availability may vary depending on the store and its location, many larger supermarkets carry at least one type of prosciutto, usually Prosciutto di Parma or Prosciutto di San Daniel (both named for the different regions of Italy where they are produced).

Look for it in the deli section, where it's usually sold sliced and packaged in plastic trays or wrapped in deli paper. Some stores may also offer pre-packaged sliced prosciutto in the refrigerated section, near other cured meats like salami and pepperoni. If you're looking for a specific type of prosciutto or want a wider selection, you may need to visit a specialty food store, Italian deli, or gourmet market.

Equipment: Sheet pans

Sheet pans are the undisputed hero of the kitchen. They are not only good for making crispy bacon in the oven, they are also unbeatable for roasting vegetables, making entire sheet pan dinners, and even sheet pan french toast. To keep cleanup to a minimum, I almost always line my sheet pans with parchment paper. But be aware that not all sheet pans are created equal.

The cheap sheet pans you get at discount stores, or in "starter baking sets" are usually thin and of poor quality and workmanship. I also don't care for nonstick sheet pans, as they scratch easily and the coating becomes sticky over time. Heavy gauge aluminum sheet pans are thicker, very affordable, and are used most often in professional kitchens.

You can get a 2 pack of my favorite large sheet pan for less than $30 and it's well worth the investment. I have 8 of them. And 4 of the smaller ones. 🤭

Instructions

I almost feel silly dedicating an entire section to "instructions" but we do like to be thorough. See if you can follow along.

• Start by preheating your oven to 375°F and lining a large sheet pan with parchment paper. I find I can fit 4 slices of prosciutto to a pan, without them touching. If your package has more than 4 pieces, use multiple sheet pans.

Step 1: Place slices of prosciutto on parchment paper lined large sheet pans. Place in oven (on separate racks, at least 4 inches apart, if making more than one tray) and bake for 10 to 12 minutes, although thicker slices may need up to 15 minutes.

Step 2: If using more than one tray, after 5 minutes, switch their places in the oven, so that each tray gets time in the upper (hotter) part of the oven. Bake another 5 to 7 minutes, or until the prosciutto takes on a rusty red color and the meat is crisp.

Hint: Let cool for at least 5 minutes on the sheet tray. It will become even crispier as it cools. If you want it even more crisp, just place it back in the oven for 2 minutes. If your baked crispy prosciutto sits out for too long, it may lose some crispiness and you can just refresh it in the oven again for 1 to 2 minutes and let it cool. It should resume shattering on command.

Serving suggestions

You can crumble your crispy prosciutto chips into bite-sized pieces on top of your scrambled eggs or mix it in with potato hash. You can even use bigger pieces instead of bacon in breakfast sandwiches. So many tasty possibilities, you probably should make some more!

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