Crispy Prosciutto ~ Two Ways (Stovetop & Oven)–VERY EASY! (2025)

Making Crispy Prosciutto in the Oven

• Arrange rack in middle of oven and preheat to 375°F on the convection setting if you have that option. Then, carefully arrange prosciutto slices in a single layer on a parchment-lined rimmed baking sheet or on a wire rack over a sheet pan with some space in between the pieces. You can also break the prosciutto up into smaller pieces at this point if you want.

• Roast on middle rack until crispy (about 10-15 minutes depending on thickness). Check them after 6 or 7 minutes. Turn the baked prosciutto pieces over about halfway through the cooking process.

• Pasta/Risotto: Sprinkle it over or mix it into pasta and risotto in crumbled form. It goes especially well with cream-based pasta sauces like this Paglia e Fieno Tagliatelle with Mushrooms, Creamy Pasta with Peas and Arugula and Tortellini alla Panna.
• Eggs: Use it as a bacon substitute in omelets and egg sandwiches, served alongside sunny-side up or over-easy eggs or crumbled and sprinkled over soft boiled eggs for a fun, savory texture contrast.
• Sandwiches: PLTs! (prosciutto, lettuce and tomato)–it’s the new BLT! Plus, it’s amazing in a grilled cheese sandwich, especially if it’s made with Italian cheese like fontina, taleggio or mozzarella. I also love adding it to a grilled veggie sandwich for a salty, crispy and porky punch or to a burger in place of crispy bacon.
• Salads: Bacon bits who? Skip the bacon bits and crumble this crunchy prosciutto over your favorite mixed greens instead (at the last minute). Think of it like a carb-free, high-protein crouton! It pairs especially well with peppery arugula and panzanella salad.
• Pizza: No explanation needed!
• Soups: Crispy prosciutto is a great garnish for your favorite soups, like Potato and Sausage Soup, Ribollita, Pasta with Chickpeas, Split Pea Soup and Roasted Pepper Soup. It’s actually a topping on my chilled Prosciutto and Melon Soup recipe, which is in my soup cookbook SOUPified: Soups Inspired by Your Favorite Dishes.
• Sides: Crumble and top off your next batch of mashed potatoes or macaroni and cheese–everyone will love it!
• Antipasti Platter or Charcuterie Board: Place whole pieces of crispy prosciutto upright in a glass and add to your next grazing platter for a fun and unique element.
• Chips: Prosciutto chips are the new potato chips! (just kidding) But, they do make an amazing and decadent low carb, keto-type meat chip snack. Delicious!

I also love folding crumbled crispy prosciutto into pancake batter or cornbread batter. The possibilities ore seriously endless!

I’d love to hear how you enjoy crispy prosciutto–please let me know in the comments below!

• Prosciutto: If you’re specifically buying prosciutto to make this recipe, then I suggest the more economical but still wonderful pre-packaged version. (The delicate flavors of premium product tend to fade during cooking.) It’s sliced evenly and thinly and conveniently separated by a thin piece of wax paper or plastic making it much easier to manage. And, it’s generally available in almost every common supermarket.
• Carryover Crisping: In both the oven and stovetop methods, the prosciutto will crisp up more as it cools. So, you don’t need to cook it until it’s very crispy as it may end up overcooked or burnt.
• Storage: Crispy prosciutto should be stored in an airtight container in the refrigerator for up to 5 days. It will lose a little crispness over time but is still very good. Bring it to room temperature before using.
• Reheating: I don’t think it’s necessary to reheat crispy prosciutto (just bring it to room temperature). But, if you really want it heated, I suggest reheating it in a 350˚F oven for a few minutes until it’s warmed through and crispy (about 5 minutes). You can also reheat/re-crisp in a skillet over medium heat.

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• Thin prosciutto slices (as many as you want/need!)
• Oil (optional if using the stovetop method without a nonstick pan)

Making Crispy Prosciutto in the Oven

• Arrange rack in middle of oven and preheat to 375℉ on the convection setting if you have that option.

• Carefully arrange prosciutto slices in a single layer on a parchment-lined sheet pan or on a wire rack over a sheet pan with some space in between the pieces. You can also break the prosciutto up into smaller pieces at this point if you want.

• Roast on middle rack until crispy (about 10-15 minutes depending on thickness). Check them after 6 or 7 minutes. Turn the prosciutto pieces over about halfway through the cooking process.

• When crispy and finished, transfer prosciutto to a wire rack or paper towel to drain and cool. The prosciutto becomes a bit crispier/more brittle as it cools and will break easily with your fingers.

• Once cooled, leave whole or crumble into smaller pieces if desired, depending on how you plan on using it. Serve immediately, hold up to 4 hours, uncovered, at room temperature or refrigerate after cooled in an airtight container for up to 5 days.

Making Crispy Prosciutto on the Stovetop

• Heat a dry nonstick or seasoned cast iron pan over medium heat until you can feel the heat when you hover your hand over the top. If you’re not using a nonstick pan, rub the bottom of the pan with a little oil before adding the prosciutto.

• Then, carefully arrange prosciutto slices in in a single layer in the pan without overlapping them. Lay the pieces flat so as much surface area as possible is in contact with the pan to crisp up. You’ll likely have to do this in batches depending on how much you would like to make.

• After a couple minutes being heated, it will start to shrink a bit and turn a bit translucent (depending on its thickness). When this happens, flip the prosciutto pieces over and continue cooking until it becomes crispy, another few minutes. Keep a close eye on the prosciutto as it can burn quickly.

• When crispy and finished, transfer prosciutto to a wire rack or paper towel to drain and cool. The prosciutto becomes a bit crispier/more brittle as it cools and will break easily with your fingers.

• Once cooled, leave whole or crumble into smaller pieces if desired, depending on how you plan on using it. Serve immediately, hold up to 4 hours, uncovered, at room temperature or refrigerate after cooled in an airtight container for up to 5 days. Buon Appetito!

• If you’re specifically buying prosciutto to make this recipe, then I suggest the more economical but still wonderful pre-packaged version. (The delicate flavors of premium product tend to fade during cooking.) It’s sliced evenly and thinly and conveniently separated by a thin piece of wax paper or plastic making it much easier to manage. And, it’s generally available in almost every common supermarket.
• If you’re buying the prosciutto sliced to order from the deli, make sure to ask that it be sliced very thin and that the slices are separated with deli paper. They should 100% know to do this already, but it’s a good reminder.
• As an fyi, 16 slices very thinly sliced prosciutto = about ½ pound.
• In both the oven and stovetop methods, the prosciutto will crisp up more as it cools. So, you don’t need to cook it until it’s very crispy as it may end up overcooked or burnt.
• Crispy prosciutto should be stored in an airtight container in the refrigerator for up to 5 days. It will lose a little crispness over time but is still very good. Bring it to room temperature before using. I don’t think it’s necessary to reheat it. But, if you really want it heated, I suggest reheating it in a 350˚F oven for a few minutes until it’s warmed through and crispy (about 5 minutes). You can also reheat/re-crisp in a skillet over medium heat.