This recipe was adapted from Martha Stewart’s Prosciutto Crisps. The chips are delicious on their own, so San Bartolome suggests doubling the batch so there are enough to eat solo.
3 ounces sliced prosciutto
2 tablespoons extra-virgin olive oil
1 tablespoon fresh sage leaves, stems removed
Preheat oven to 375°.
Gently toss prosciutto slices in olive oil. Place them individually on a silicone mat or a parchment-lined baking sheet so that they don’t overlap.
Finely chop sage into thin strips and sprinkle over prosciutto slices.
Bake until prosciutto is crisp and edges begin to curl up, about 15 minutes. Let cool.