Prosciutto Chips
This recipe was adapted from Martha Stewart’s Prosciutto Crisps. The chips are delicious on their own, so San Bartolome suggests doubling the batch so there are enough to eat solo.
Ingredients
- 3 ounces sliced prosciutto
- 1 ounce extra virgin olive oil
- 1 ounce fresh sage leaves, stems removed
Instructions
- Preheat oven to 375°F.
- Gently toss prosciutto slices in olive oil. Place them individually on a silicone mat or a parchment-lined baking sheet so that they don’t overlap.
- Finely chop sage into thin strips and sprinkle over prosciutto slices.
- Bake until prosciutto is crisp and edges begin to curl up, about 15 minutes. Let cool.
ABOUT THE CONTRIBUTOR
Julia San Bartolome owns Sweet Arleen’s bakery in Westlake Village and is a three-time winner of the Food Network’s “Cupcake Wars.” She has a passion for all things food related and holds a degree in pastry arts from the California Culinary Academy in San Francisco. She is now head chef at Oak Grove School in Ojai.
