Zero-Carb Carnivore | Protein Crisps are easy to make at home.
There really is no need to buy expensive options containing fillers and preservatives. These will satisfy that pesky crunch we all need from time to time. And they’ll remain crispy for a few days. All you need is an oven.
You could also use an air fryer or a dehydrator. If you have one of those. I’ve tried both. In the air fryer, the feather-light meat slivers flew all over the place, overlapping each other, which forced me to keep repositioning them. The dehydrator was OK, but took forever. So I much prefer the old-fashioned oven method. But the other two options may work for you.
How to Make Zero-Carb Carnivore | Protein Crisps
It’s easy! Sliced prosciutto and bresaola are available in every shop. For prosciutto, you can opt for cooked (Italian prosciutto cotto) or raw (Italian prosciutto crudo, e.g. Parma, S. Daniele).
If using raw prosciutto, make sure to cut out the fat around each slice. I save this tasty fat in a ziplock bag and freeze till I need it. For example, I use it in my Carnivore Bacon Bomb to add moisture to the centre, which would otherwise be quite dry.
For prosciutto, cut each slice into approximately 7cm (3″) pieces and place them on an oven rack lined with non-stick parchment paper. For bresaola, just lay the slices out as they are – no need to cut anything.
There’s no need to pre-heat the oven. Pop the charcuterie in, set the temperature, and bake for about 15 minutes. The pieces will crisp up further once cooled.
Protein Crisps will keep nicely at room temperature, uncovered, for a few days. If they soften, just pop them back in the oven for a few minutes and they’ll crisp up again. But I promise they won’t last that long…
Enjoy!
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Zero-Carb Carnivore | Protein Crisps
Ingredients
- 70 g bresaola or prosciutto (8 slices)
Instructions
- no need to pre-heat oven.
- line an oven rack with parchment paper and lay the whole breasola slices over it; if using prosciutto, trim away the fat and cut up the slices into 8cm/3" pieces.70 g bresaola or prosciutto
- insert rack into the oven and set the temperature to 190°C.
- bake bresaola for 15 minutes; add 2-3 extra minutes for prosciutto, depending on thickness of slices.
- remove from oven and let the protein crisps cool and become crunchy.
Notes
Nutrition
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