Don’t love the texture of prosciutto straight out of the fridge? Crispy prosciutto will turn you into a raving fan and it couldn’t be easier to make!

I’ve always made crispy prosciutto in a skillet until I came to the realization that I already cook bacon in the oven so why wouldn’t I make crispy prosciutto using the same method?

The only physical difference between the two is the thickness, which just means less time in the oven. And because prosciutto doesn’t contain as much fat, it produces less oil when cooked so clean up is truly a breeze.

What is Prosciutto?

Prosciutto, also called prosciutto crudo, is a type of Italian dry-cured ham made from pork legs which are covered in salt and left to rest for a few weeks.

During this resting period, the salt draws out toxins and moisture preventing bacteria from entering the meat. This is why it’s safe to eat without being properly cooked.

The pork is then washed, seasoned, and left to dry at a controlled temperature for 1-3 years. This combination of rest, salt, and air is what gives it a sweet, salty flavor and delicate texture.

How to Make Crispy Prosciutto

Step 1. Preheat your oven to 400ºF/200ºC.

Step 2. Line a half-sheet pan with parchment paper and place the prosciutto slices with some space in between them. I find it easiest to keep the paper strip on each slice and then peel it off once the prosciutto is on the baking sheet (refer to the photo below).

Step 3. Bake until crisp and let cool on a wire rack.

Step 4. Eat in large pieces as a snack or in a sandwich, or crumbled on top of salad, soup, polenta, etc.

Helpful Tips

Like it super crispy? If adding additional time, keep a close eye on the prosciutto as it can quickly go from crisp to burnt.

Storing crisped prosciutto. Store in an airtight container in the fridge for up to 2 weeks.

How to reheat. It should retain its crispiness fairly well but if needed, place it in a skillet over medium heat for a few minutes to re-crisp.

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