How to Make Crispy Prosciutto

Here’s how to make crispy prosciutto in 5 minutes: a simple yet elegant way to add savory crunch to salads, pasta dishes, soups, or even your morning eggs. Paper-thin slices of Italian ham transform into salty, delicate crisps with just a few minutes of heat. Whether you use the oven or the air fryer, it’s an easy trick that adds big flavor with minimal effort.

A one-ingredient recipe? Oh yes! The only equipment you need is a rimmed baking sheet/tray and parchment paper. You can choose to keep the slices of prosciutto whole for dipping or sandwiches, or break it into crispy prosciutto chips to sprinkle over salads (in place of crispy bacon bits), pizzas, or even a simple cheese board for a little crunch and a lot of flavor.

What is Prosciutto?

Probably the most popular sliced meat in Italy, prosciutto translates to “ham” in Italian. It’s made exclusively from the hind legs of pigs and aged through a dry-curing process, then thinly sliced. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked yet cured.

Common types and regions

• Parma – Home of Prosciutto di Parma, one of the most famous types, known for its sweet, delicate flavor. It’s PDO (Protected Designation of Origin) certified.
• San Daniele – Produces Prosciutto di San Daniele, another high-quality PDO ham that’s slightly darker and more complex in flavor than Parma’s.
• Tuscany – Makes a more robust, often saltier version called Prosciutto Toscano.
• Modena and Veneto – Also known for their own regional styles.

Choosing the best Prosciutto

In the U.S., many well-known brands don’t produce high-quality prosciutto. Here’s what to look for:

Look for DOP or PDO Labels

• DOP (Denominazione di Origine Protetta) or PDO (Protected Designation of Origin) means it’s the real deal—made according to strict traditional standards in a specific region. I also mention this designation when talking about San Marzano tomatoes.
  
• Look for:
  • Prosciutto di Parma DOP
  • Prosciutto di San Daniele DOP

Check the Appearance

• Should be silky and translucent when sliced thin.
• Color should range from rosy pink to deep red, with creamy white fat.
• Avoid dull, grayish prosciutto slices or yellowed fat—those are signs of oxidation or poor handling.

Methods for Making Crispy Prosciutto

Crispy Prosciutto in the Oven

Preheat oven to 400°F/200°C. Line a large baking sheet/tray with parchment paper. Line the slices on the pan evenly apart. Bake for 5-8 minutes or until crispy.

Crispy prosciutto in the air fryer

Heat your air fryer to 400°F/200°C. Lay as many slices that will fit in a single layer in the basket. Cook for 5-8 minutes until crispy.

Crispy Prosciutto in the Microwave

I don’t recommend this method. While some say that microwaving prosciutto for 30 seconds between two sheets of paper towels works, I’ve found it doesn’t. Instead of turning crisp, it ends up wrinkled and chewy.

Crispy Prosciutto uses

For this photo shoot, I topped toasted crostini with my Sun-Dried Tomato Pesto, Homemade Ricotta, and fresh basil, along with some crispy prosciutto bits. That made for a tasty lunch. Pictured above.

Also, prosciutto crisps make a tasty, crunchy snack and are great for dipping. Their saltiness pairs beautifully with fruit—I’ve added them as a crisp topping to my Grilled Pear Salad, and they’re perfect with Burrata and Charred Peaches. Oh, and let’s not forget everyones favorite Tomato Bruschetta—crumble on top to add texture. You can see these pictured above.

If you’ve made my Crispy Prosciutto, please leave a star rating in the recipe. You can also leave a comment or ask a question below.