crispy prosciutto

Easy to make prosciutto crisps baked in the oven. These high-protein chips are perfect for crumbling over pasta or salad, and as Paleo and Keto snacks.

Crunchy Prosciutto Crisps

prosciutto

Heat oven to 400 degrees and line a baking sheet with parchment paper.

Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don't overlap, curling the edges like a nest so they don't get too brown.

Bake until the slices start to shrivel and turn golden, 10 -12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.

Cool on a rack (they will crisp up as they cool).

This Crispy Prosciutto Flatbread makes for a great heavy appetizer or light lunch.  It tastes even better served with a glass of wine and good company!

Crispy Prosciutto Flatbread

prosciutto (thinly sliced)

lavash

olive oil

½ tsp black pepper

¼ tsp crushed red pepper flakes

mozzarella cheese

tsp minced garlic

arugula

red onions

shaved Parmesan

Preheat oven to 400°F.

Place sliced prosciutto in a dry skillet and cook over medium-high heat until crispy; set aside.

Brush tops of both pieces of lavash bread with olive oil.  Sprinkle pepper and red pepper flakes evenly on top of lavash.

Bake for 5-6 minutes, or until lavash just begins to turn crispy.

Remove lavash from oven and flip over.  Sprinkle mozzarella cheese and garlic evenly on top.  Return lavash to oven and continue baking for 5-6 more minutes, or until cheese has melted.

Remove lavash from oven and top with crispy prosciutto, arugula, red onions and shaved Parmesan.

Cut into pieces and serve warm or at room temperature.

Garlic Butter Pasta with Crispy Prosciutto is an easy recipe that takes just 20 minutes to make! Your family will love this simple weeknight dinner!

Garlic Butter Pasta with Crispy Prosciutto

Bucatini or spaghetti noodles

water (8 cups)

kosher salt (plus 1/4 teaspoon)

butter

garlic

red pepper flakes (or to taste)

oregano

Parmesan cheese (finely grated)

Preheat oven to  400°F (200°C) and line a large baking sheet with parchment paper.

Lay the prosciutto strips onto the baking sheet with some space between each one. Bake for 8-12 minutes, or until the edges are brown.

Remove from the oven and cool completely, then break into pieces.

Crispy Prosciutto

While the prosciutto is cooking, Bring 8 cups of water to a boil in a large pan. Add the pasta and salt and stir well. Cook according to package directions for al dente pasta, stirring occasionally.

When pasta has reached al dente, tip the pan and scoop out 1 1/2 cups of the pasta water, then drain the rest of the water from the pasta. Do not rinse the pasta.

Melt butter in a large skillet or Dutch oven over medium heat. Add the garlic and crushed red pepper flakes and cook for 60 seconds.

Add the oregano and cook until the garlic browns. Be careful not to burn the garlic, or it will become bitter.

Add 1 cup of pasta water to the garlic butter. It will bubble. Stir and let it cook together for about a minute.

Add half of the pasta to the pan and toss to coat with the sauce. Then add the remaining pasta and toss together. If it seems dry, add the remaining reserved pasta water.

Sprinkle the Parmesan over the pasta and toss to distribute the Parmesan throughout the pasta.

Just before serving, toss the crispy prosciutto into the pasta. Alternatively, you can add the prosciutto on top of the pasta once it has been plated. Garnish with chopped parsley and additional Parmesan cheese, if desired.

Garlic Butter Pasta

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Crunchy Prosciutto Crisps

Crispy Prosciutto Flatbread

Garlic Butter Pasta with Crispy Pro...

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