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Porkitos (Crispy Prosciutto Chips) by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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4.88 from 8 votes

Crispy Prosciutto Chips (Porkitos)

These Porkitos, or crispy prosciutto chips, are perfect on their own as a snack or topped on salads! Just bake thinly sliced prosciutto and you’ll end up with these crunchy, porky, salty chips!
Cook Time15 minutes
Course: Appetizer
Cuisine: Italian
Keyword: keto, low carb, nom nom paleo, nomnompaleo, paleo, pork, Primal, Whole30
Servings: 3
Author: Michelle Tam

Ingredients

  • 3 ounces Prosciutto di Parma thinly sliced

Instructions

  • 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 slices 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 mostly crispy. Watch your chips like a hawk to make sure they don’t burn.
  • 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.)

Video

Notes

The Porkitos are best eaten the same day you make them, but you can definitely store them in a sealed container in the fridge or on the counter for up to 2 days. I throw in a dessicant packet just to keep them extra crispy.

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g