#porkitos

[pruchuttorecipes]

GF/Paleo Porkitos! (a.k.a. Crispy Prosciutto Chips) GF/Paleo Porkitos! (a.k.a. Crispy Prosciutto Chips)

[pruchuttorecipes]

GF/Paleo Porkitos! (a.k.a. Crispy Prosciutto Chips) GF/Paleo Porkitos! (a.k.a. Crispy Prosciutto Chips)

[buk-cake]

PORKITOS! (A.K.A. CRISPY PROSCIUTTO CHIPS)

[nomnompaleo]

Porkitos! (a.k.a. Crispy Prosciutto Chips)

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?