“Prosciutto di Karma” Chips and Cracklins

“Prosciutto di Karma” Chips and Cracklins
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is a fabulous way to finish a great wood fired pizza!
  • 3 tablespoons extra virgin olive oil
  • 1 cup Prosciutto di Parma, finely sliced and cut into thin strips
  • 1 bunch, (approx. 1 cup) stemmed Lacinato kale cut into 1- to 2-inch squares
  1. Preheat oven at 350 F.
  2. Heat the extra-virgin olive oil in a large sauté pan.
  3. Add the Prosciutto and sauté on medium heat for 2 to 3 minutes or until the pork starts to crisp and the juices have melded with the oil.
  4. Immediately add the kale and stir with tongs until the kale starts to limp-up and is coated with juice and oil.
  5. Remove from heat and place on a foil covered sheet pan.
  6. Bake the kale and prosciutto cracklings at 350 F for 12 to 20 minutes or until the kale is crisp.
  7. Reserve in a tight fitting lexan for finishing on pizzas.