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?
[UPDATED May 18, 2012: This ain’t a new recipe (it’s from over a year ago), but it continues to be popular and the old photos were all kinds of horrible, so I updated this post with new pics. Enjoy (again!)]
Broiled prosciutto-wrapped asparagus spears are a quick and delicious app that’s perfect for any Paleo party. The prosciutto crisps up like bacon while the sweet asparagus in the middle gets soft and tender. When you drizzle aged balsamic vinegar on the roasted spears, you end up with a dish that satisfies your sweet, salty, and sour cravings. Plus you get veggies and meat all in one morsel that you can just pop in your mouth with your hands.
Here’s what to assemble to make enough spears to feed 10 hungry adults:
- 3 bunches of asparagus, stems trimmed 2 inches from the bottom
- 2 four-ounce packages of prosciutto di parma
- Kosher salt
- Freshly ground pepper
- Avocado oil or fat of choice (update 4/22/13: I use 2 tablespoons melted ghee)
- Aged balsamic vinegar
Here’s what you do:
Preheat the broiler to high (with the rack 6 inches from the heating element) and assemble the ingredients.
Divide the asparagus evenly onto two large baking trays…
…drizzle some avocado oil over the spears, and season with salt and pepper.
Don’t go crazy with the salt because the prosciutto is plenty salty.
Cut each slice of prosciutto into 3 thin strips and wrap one strip around each asparagus spear.
Pop a tray under the broiler for ~5-8 minutes (tossing the spears at the halfway point) or until the prosciutto crisps up and the asparagus is tender. Repeat the process with the second tray.
Plate the spears when they’re finished and drizzle on some aged balsamic vinegar.
Yes, my friends — it’s that easy.
Want another quick & tasty variation on roasted broccoli with crispy salty pig bits?
Here’s what I gathered to feed 4-6 people as a side dish:
- 2 large bunches of broccoli, cut into florets (there should be enough to fill a large baking sheet in one layer)
- 4-5 slices thinly sliced prosciutto
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of your favorite fat
- 2 tablespoons of aged balsamic vinegar
Here’s how I made it:
I preheated both the oven and toaster oven to 400F and arranged the florets on a large, foil-lined baking tray. I drizzled on the fat, seasoned with salt and pepper, and tossed the broccoli to combine.
I placed the tray in the oven and roasted the broccoli for 30-35 minutes (tossing the broccoli and turning the baking sheet halfway through the cooking time).
I took out the prosciutto…
…and put five slices in a single layer on a foil-lined tray.
I put the tray of prosciutto in the toaster oven for about 7-10 minutes. I flipped the slices halfway through the cooking time and removed them to a cooling rack when they were thisclose to being burned.
(If you don’t have a separate toaster oven, you can do this part ahead of time in the regular oven.)
When the prosciutto cooled, the slices became crispy and crunchy. I cut them into bite-size pieces with kitchen shears.
When the broccoli was finished roasting, I drizzled on aged balsamic vinegar and sprinkled on the crispy prosciutto.