Pancetta chips are a direct cousin of my favorite nom nom paleo recipe: porkitos. I loved nom nom’s crispy prosciutto chips SO much that I tried her recipe on just about every cured meat out there. They didn’t all work. But it did make for a fun taste-test.
While browsing the Italian market for the next best thin meat, I decided to try nom nom’s recipe on pancetta. Equally as thin as proscuitto I thought it’d have a better chance of dehydrating and crisping up in the oven. AND it did just that.
Pancetta, also known as Italian bacon, is part of the pork family. It’s supppppper salty. So you’ll need to devour these chips next to a water cooler FOR sure. If the crunchiness and saltiness aren’t enough, spice it up with good old fashion red pepper flakes.
The chips are perfect by themselves, a protein-packed snack, or sprinkled on your favorite salad. These are slightly indulgent – but oh-so-satisfying.
What You’ll Need:
- 1 package of pancetta (no nitrates added)
- Red pepper flakes
What You’ll Do (basically just follow nom nom’s recipe here):
- Preheat your oven to 350 degrees
- Line baking sheet with parchment paper
- Spread individual pancetta pieces on paper
- Bake to 12-15 minutes; remove from oven and let cool rack
*Note: these chips are best eaten the day-off… they can get a little soggy otherwise