I prefer crispy prosciutto chips to bacon bits because they cook evenly and there aren’t any unappetizing flabby parts.
Prosciutto, extra lean
(of very thinly sliced Prosciutto di Parma)
Preheat the oven to 350°F with the rack in the middle.
Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly!
Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn.
Transfer the chips to a wire rack to cool. (They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them.)