Gourmet Brown Butter Sage Crispy Prosciutto Snaps
If there is one texture that makes the Keto lifestyle difficult for beginners, it is the 'crunch.' We all miss the satisfying snap of a potato chip or a cracker. While pork rinds have their place, sometimes you need something that feels a little more elevated—something sophisticated enough for a charcuterie board but easy enough for a midday snack. Enter these Brown Butter Sage Crispy Prosciutto Snaps. This recipe takes the naturally salty, savory profile of high-quality prosciutto and pairs it with the nutty, caramelized depth of brown butter and earthy, crisp sage leaves. The result is a 'meat chip' that dissolves on your tongue with a burst of umami flavor. Beyond the incredible taste, this snack is a nutritional powerhouse. Prosciutto provides high-quality protein, while grass-fed butter offers essential fatty acids. With virtually zero carbohydrates, this is the ultimate guilt-free indulgence that proves low-carb eating doesn't have to be boring. Whether you are hosting a dinner party or just need to crush a salty craving, these snaps are your new secret weapon.
The Masterplan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Do not use foil, as the prosciutto may stick.
Lay the prosciutto slices flat on the baking sheet. Ensure they are in a single layer and not overlapping to guarantee even crisping.
In a small skillet or saucepan, melt the butter over medium heat. Swirl the pan constantly. The butter will foam, then subside. Watch closely as the milk solids at the bottom turn a golden hazelnut brown and the aroma becomes nutty. This takes about 3-5 minutes.
Immediately remove the butter from the heat to prevent burning. Toss the fresh sage leaves into the hot butter for 30 seconds just to wilt them and infuse the fat with flavor.
Using a pastry brush, lightly dab the brown butter over each slice of prosciutto.
Place one sage leaf from the butter mixture onto the center of each prosciutto slice. Sprinkle with a tiny amount of cracked black pepper if desired (skip salt, as the meat is salty enough).
Bake in the oven for 10-12 minutes. The prosciutto will shrink slightly and the fat will render out. The edges should look dark and crispy.
Remove from the oven. At this stage, they might still feel slightly pliable. Transfer them carefully to a wire cooling rack. They will firm up and become brittle 'snaps' as they cool completely (about 5 minutes).
Serve immediately or store in an airtight container for up to 2 days to maintain crunch.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Do not use foil, as the prosciutto may stick.
Lay the prosciutto slices flat on the baking sheet. Ensure they are in a single layer and not overlapping to guarantee even crisping.
In a small skillet or saucepan, melt the butter over medium heat. Swirl the pan constantly. The butter will foam, then subside. Watch closely as the milk solids at the bottom turn a golden hazelnut brown and the aroma becomes nutty. This takes about 3-5 minutes.
Immediately remove the butter from the heat to prevent burning. Toss the fresh sage leaves into the hot butter for 30 seconds just to wilt them and infuse the fat with flavor.
Using a pastry brush, lightly dab the brown butter over each slice of prosciutto.
Place one sage leaf from the butter mixture onto the center of each prosciutto slice. Sprinkle with a tiny amount of cracked black pepper if desired (skip salt, as the meat is salty enough).
Bake in the oven for 10-12 minutes. The prosciutto will shrink slightly and the fat will render out. The edges should look dark and crispy.
Remove from the oven. At this stage, they might still feel slightly pliable. Transfer them carefully to a wire cooling rack. They will firm up and become brittle 'snaps' as they cool completely (about 5 minutes).
Serve immediately or store in an airtight container for up to 2 days to maintain crunch.