Serrano Ham Chips
Ingredients
- 150 gSerrano ham (very thin slices)
- 1 pinchBlack pepper ground
Method
Paper-thin ham slices turned brittle and translucent after oven-pressing. The fat crystallizes, creating a sharp snap and intense salty umami profile.
- 1
Preheat the oven to 180°C (350°F) with fan. Prepare two baking sheets and two sheets of parchment paper.
- 2
Lay the ham slices perfectly flat on the first parchment-lined tray. Do not overlap them to ensure even drying.
- 3
Cover with the second sheet of parchment paper and place the second baking tray on top. This weight prevents the ham from curling during baking.
- 4
Bake for 10 to 12 minutes. The ham should darken and the fat should look translucent. Remove the top tray immediately upon taking it out of the oven.
- 5
Transfer the slices to a cooling rack. The texture becomes glass-like and brittle as it cools. Season with a touch of black pepper.
Frequently asked questions
How do you get this dish right?
- Never add salt, the drying process already concentrates the ham's natural salinity.
- If the slices still stick slightly to the paper, bake for 2 more minutes without the top tray.
- Use high-quality ham; the fat should be bright white for proper crystallization.
How long does this dish keep?
Store in an airtight container at room temperature, away from humidity, for up to 48 hours.
