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)!
With Brussels sprouts chips, kale chips, mushroom chips (recipe available on my iPad app), and now PORKITOS, who needs boring old potato chips?
If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter.
Here’s what to gather to feed 2-4 people:
2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
2 tablespoons of melted ghee
Kosher salt to taste
Lemon zest (optional)
Here’s how you make ‘em:
Preheat oven to 350°F.
Mix the leaves, ghee, and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips (optional), and…
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
Two more nights of work…
I ate my one and only meal at work at around 3:00 a.m., when I gobbled up leftover Thai yellow goat curry and Asian cauliflower fried rice.
Before going home, I stopped at a local gourmet grocery that was going out of business and stocked up on some fancy-pants pantry items like verjus…
…and Paleo-friendly seaweed snacks.
After I put everything away, I seasoned and vacuum-sealed a couple pork tenderloins…
…and gave my MIL instructions to dunk the packet in the SousVide Supreme in the late afternoon.
Since my stomach was grumbling, I ate a tablespoon of coconut butter and 1/3 of a bar of Guittard Nocturne 91 % cacao before hitting the sheets.
When I woke up in the evening, I sautéed some cremini mushrooms and sliced shallots in coconut oil…
…stir-fried spinach and shallots…
…roasted a batch of sweet potato fries…
…and seared the cooked tenderloins with my handy-dandy kitchen torch.
Here’s my dinner plate:
For the third night in a row, I ran down to Philz Coffee to fill up a thermos with java. The blend I chose tonight was Philtered Soul – smooth and nutty! I’m sure the daily caffeine boluses are contributing to my wonky sleep but I just had to get through one more night of work.
Before leaving for the hospital, I practiced double-unders (new PR = 16 in a row!) and did a few cleans in the garage. Only one 10-hour shift separates me from a week of vacation!