Serrano Ham Chips

Paper-thin ham slices turned brittle and translucent after oven-pressing. The fat crystallizes, creating a sharp snap and intense salty umami profile.

• Prep time: 5 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 89
• Protein: 11 g
• Carbs: 0 g
• Fat: 5 g

Ingredients

• 150 g Serrano ham ( very thin slices )
• 1 pinch Black pepper ground optional

Instructions

1. Oven preparation

   Preheat the oven to 180°C (350°F) with fan. Prepare two baking sheets and two sheets of parchment paper.

2. Tray arrangement

   Lay the ham slices perfectly flat on the first parchment-lined tray. Do not overlap them to ensure even drying.

3. Pressing

   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. Baking and drying

   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. Cooling

   Transfer the slices to a cooling rack. The texture becomes glass-like and brittle as it cools. Season with a touch of black pepper.

Chef's tips

• 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.

Storage

Store in an airtight container at room temperature, away from humidity, for up to 48 hours.