Learn how to make perfectly Crispy Prosciutto at home with easy methods for the oven, stovetop, and air fryer. Perfect for adding a savory, crunchy twist to salads and pasta or enjoying as a snack!
I have to admit something terrible. And shameful. And heartbreaking. On a recipe post for how to make crispy prosciutto, you might now be intrigued and wondering what that could possibly be. And, well, to all of my fellow Italians and prosciutto lovers out there, I must apologize in advance for what you’re about to read.
A few months ago, my boyfriend and I had no choice but to move out of the rancher we fell deeply in love with and were lucky to call our home for our first 4 years on Vancouver Island. The landlords served us a notice that they were going to be moving into the property so unfortunately, I had to say goodbye to my beloved space, huge kitchen, private studio, and perfect everything (did I mention I was deeply in love with the place?!?!).
Now, what I didn’t anticipate having to say goodbye to within that move was the 2 (that’s right….T-W-O) pig legs I put blood, sweat, and tears into curing over a year’s time span. Yes, I was making my own prosciutto for the first time ever. Long story short, we experienced a plethora of curveballs that made our move as rocky as can be (don’t.ask.) and we had to *cries* THROW THEM BOTH OUT on the shortest notice possible.
I know. I know. Devastating. Especially thinking about all of the crispy prosciutto I could have made. Luckily, one was done before the move and we got to try at least a few pieces of the deliciousness. So now, every time I have to buy prosciutto in the store, understandably, my heart breaks a little bit more.
Nonetheless, crispy prosciutto is DELICIOUS AF and cures all problems. Whether you use homemade or store-bought prosciutto, the results are always the same. Crispy, salty goodness, perfect for adding to pasta, salads, sandwiches, dips, or snacking on as is! It’s super easy to make and is ready in just a few minutes!
Maybe one day I’ll get around to finally sharing the recipe for how to make your own prosciutto from scratch you can then use to make this recipe. But for now, we’ll just have to enjoy the instant gratification of store-bought prosciutto with the comfort of knowing that absolutely none of it is going to go to waste!
INGREDIENTS YOU’LL NEED TO MAKE CRISPY PROSCIUTTO
Crispy prosciutto is the salty, crunchy snack or topping you didn’t know you needed in your life. Whether you’re adding it to pasta, salad, or just munching on it as is, this simple recipe will turn that delicate, thin prosciutto into something irresistibly crispy and golden. It’s quick, easy, and, best of all, all you really need to make it is prosciutto and a little bit of heat! Let’s discuss it in a little bit more detail down below:
- Prosciutto: The star of the show! Prosciutto is an Italian dry-cured ham that’s thinly sliced and packed with savory flavour. Not to mention, one of my favourite cured meats EVER! The quality of prosciutto you use matters—opt for one that is high-quality for the best crisping results. Prosciutto di Parma (Parma ham) is the classic choice, known for its rich, buttery flavour. If you prefer a slightly stronger flavor, try prosciutto di San Daniele, which has a more intense taste. You can find it pre-sliced in most grocery stores, ask the deli counter to slice it fresh for you, or buy it in a larger, whole piece and slice it yourself. PRO TIP: The thinness of the slices is key to getting that ultra-crisp texture.
HOW TO MAKE CRISPY PROSCIUTTO (KEY TIPS)
You can find full instructions for how to make quick and easy crispy prosciutto in the recipe card down below, but here are a few quick tips to keep in mind:
- Use high-quality prosciutto. The quality of the prosciutto you use directly impacts the final result. Opt for thinly sliced, high-quality prosciutto like Prosciutto di Parma. Thicker slices will take longer to crisp up and might turn out chewier rather than crispy.
- Don’t overcrowd the pan or air fryer. Whether you’re using a stovetop, oven, or air fryer, give the prosciutto room to breathe. Overcrowding will trap steam and prevent the prosciutto from crisping properly. Make sure the slices have enough space so they can crisp up evenly on all sides.
- Use low to medium heat. If you’re cooking prosciutto on the stovetop, keep the heat low to medium. Too high of a heat can cause it to burn before it crisps. You want a slow, even cook that allows the fat to render and the prosciutto to crisp up perfectly without burning.
- Watch the cooking time. Prosciutto crisps up quickly! If you’re in the oven or air fryer, check on it every few minutes after about 5 minutes to make sure it doesn’t overcook or burn. Depending on the method, it can take anywhere from 5-8 minutes, so keep an eye on it towards the end.
- Keep an eye on texture, not just colour. While crispy prosciutto does take on a golden-brown hue, it’s the texture you’re after—crispy and crunchy rather than just looking for colour. If it’s too soft or flimsy, give it a few more seconds. But remember, you don’t want it to get too dark or burnt!
- Don’t skip the cooling step. Once your prosciutto is done cooking, let it cool on a paper towel-lined plate or a wire rack for a minute or two. This helps it harden and maintain its crispness. Plus, it absorbs any excess fat that might have rendered out.
- HOW TO USE CRISPY PROSCIUTTO: Crumble it over salads, pasta, soups, or even eggs for an instant punch of salty, savory crunch! Or just snack on it straight up—because why not? 😉 It’s also great on sandwiches, burgers, wraps, crumbled onto nachos or tacos, or as part of a charcuterie board.
FREQUENTLY ASKED QUESTIONS
Crispy prosciutto and bacon might seem similar at first glance—they’re both salty, crispy, and downright delicious—but they have some key differences. Prosciutto is a dry-cured Italian ham that’s aged for months (sometimes years!) and is naturally leaner than bacon. When crisped up, it has an ultra-light, delicate crunch with a rich, slightly sweet umami flavour.
Bacon, on the other hand, is smoked and packed with fat, which renders as it cooks, giving it a heftier, chewier crisp with that signature smoky flavour. While both make for an incredible crispy topping or snack, prosciutto is the more refined, melt-in-your-mouth option—like bacon’s fancy European cousin.
Crispy prosciutto can be a healthier alternative to bacon since it’s naturally leaner and doesn’t require added oil to crisp up. It’s high in protein and packed with flavour, so a little goes a long way. Plus, since prosciutto is air-cured rather than smoked, it typically contains fewer additives and preservatives than processed meats like bacon. However, it is still salty, so if you’re watching your sodium intake, moderation is key. Overall, if you’re looking for a crispy, savory topping that delivers big flavour without excess fat, crispy prosciutto is a solid choice!
Yes! You can microwave prosciutto to make it crispy, and it’s actually one of the fastest ways to do it. Simply place the prosciutto slices between two sheets of paper towels on a microwave-safe plate to absorb excess moisture. Microwave on high for about 30-60 seconds, checking frequently to prevent burning. The prosciutto will crisp up as it cools. While this method works in a pinch, it doesn’t render the fat as evenly as baking, pan-frying, or air frying, so the texture might be a bit more delicate. But if you’re craving crispy prosciutto ASAP, the microwave definitely gets the job done!
To keep crispy prosciutto at its best, let it cool completely before storing it—this helps maintain its crunch. Once cooled, place it in an airtight container or a resealable bag with a paper towel inside to absorb any excess moisture. Store it at room temperature for up to a day if you plan to use it soon, or in the refrigerator for up to 3 days. If it starts to lose its crispiness, simply pop it in a low oven (300°F) or air fryer for a couple of minutes to revive that crunch.
PRO TIP: Avoid freezing—it can make the texture weird and brittle!
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CRISPY PROSCIUTTO (Oven, Stovetop & Air Fryer Methods!)
Ingredients
- 4-6 slices Prosciutto
Instructions
Oven Method (Best for Even Crispiness & Hands-Free Cooking)
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Lay the prosciutto slices in a single layer—no overlapping!
- Bake for 10–12 minutes, or until golden and crisp.
- Let cool for a few minutes—it crisps up even more as it cools!
Stovetop Method (For Quick Batches & Small Portions)
- Heat a dry nonstick skillet over medium-low heat.
- Add prosciutto slices in a single layer (work in batches if needed).
- Cook for 2–3 minutes per side, flipping once, until crispy.
- Transfer to a paper towel-lined plate to absorb any excess fat.
Air Fryer Method (Fastest & Crispiest!)
- Preheat air fryer to 375°F (190°C) (if your model requires preheating).
- Lay prosciutto slices in a single layer in the basket (work in batches if needed).
- Air fry for 3–5 minutes, checking at the 3-minute mark—prosciutto crisps up quickly!
- Let cool for a couple of minutes before serving (it will crisp up more as it sits).
- After cooking the prosciutto with any of these methods, you can then leave it whole or chop it up or crumble it into smaller pieces.
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Nutrition
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