If by “crunches” you mean the sound bacon makes when you eat it, then yes I do crunches.
Bacon lovers, don’t fret! It’s true that traditional bacon is toxic, named a group 1 carcinogen by the Word Health Organization in 2015; however, you can continue to enjoy this comfort food as part of a healthy, plant-based diet by switching to high quality animal protein cured in a way that doesn’t use cancer-promoting, blood vessel-damaging nitrates. In this case… Italian prosciutto. Remember – incorporating meat into a healthy diet is all about quality and quantity!
Ingredients:
*10 thin slices of pasture-raised prosciutto
Smoked or regular maple syrup to drizzle (optional; great for a sweet & savory treat!)
*If you purchase prosciutto imported from Italy, it will be pasture-raised by definition. If purchasing an American made product, ensure the meat comes from pasture-raised animals and is cured the way they do it in Italy – with sea salt, not nitrates.
Directions:
Preheat the oven to 350 degrees. Place parchment paper on a cookie sheet. Lay prosciutto slices on parchment paper in a single layer. If using maple syrup, lightly drizzle across the slices. Use a brush or your fingers to spread the syrup evenly. Bake until crispy, about 5- 7 minutes. They take a bit longer in my oven, about 10-12 minutes. Let them cool to an appropriate eating temperature – they also get crispier as they cool. They can be eaten as is or broken into smaller pieces to use as a topping for salads, side dishes, or entrees.