Crispy Baked Porkitos.

[Leaf Parade. Porkitos.]

Something you should know about me is that I have very strong feelings about prosciutto.

[Leaf Parade. Porkitos.]

Of course, I am obsessed with how it tastes — salty, but quietly so, and in a way that is both deep and immensely fragile. It is easy to enjoy a food, of course. But I do more than just enjoy prosciutto, or how it tastes. Make no mistake: This is a love story.

[Leaf Parade. Porkitos.]

I respect prosciutto. I admire it.

[Leaf Parade. Porkitos.]

The way you must be delicate with it — be patient. How you must slowly unroll each piece apart from the others with quiet, gentle fingers so as not to startle it. Like a child touching the wings of an injured butterfly, you hold your breath, you wait. A small tear. You try again. This time from a different angle. There. Just like that. Beautiful.

[Leaf Parade. Porkitos.]

The prosciutto is the ham in pirouette. It is a quiet thing, and a pretty one too. But underneath it all it is a still a ham. The butt of a pig. Prosciutto is grace and gossamer, but it is also a formidable thing. It is a thing composed of muscle and of salt — two able-bodied elements, the latter rendering the former fragile and tender. It is good thing to be so tender. Very good.

Here, a la this crispy prosciutto chip recipe from Michelle Tam’s new book, I’ve returned to the prosciutto a bit of its formidability. But it’s still tender. And it’s still good.


Crispy Baked Porkitos — Gluten-free, Paleo, and Whole30 compliant.

From Nom Nom Paleo: Food For Humans (here).


3 ounces thinly-sliced prosciutto


Preheat your oven to 350 degrees Fahrenheit with the rack in the middle position, and line a rimmed baking sheet with parchment paper or a sil-pat. Arrange the prosciutto in a single layer on the sheet, being careful not to overcrowd.

Baked for 10 to 15 minutes or until crunchy. Watch your prosciutto to make sure if doesn’t burn. Porkitos will get crunchier as they cool, so underbaking is fine. Transfer the chips to a wire rack to cool and crispy.

Good news! This recipe is Whole30 compliant!

  • Read more about the Whole30 guidelines here.
  • Get my tips for prepping and planning for the Whole30 here.
  • Follow my Whole30 board on Pinterest here.
  • For more pictures, check out my Instagram page here.


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