Sweet Potato and Prosciutto Chips

Sweet potato chips

Sweet potato chips

Let’s not beat about the bush here – when it comes to “hitting the spot” these wonderful wee snacks are pure cruise missile.

This to me is the very essence of Paleo – simple, good quality ingredients, prepared with an absolute minimum of fuss, and yet packed to the rafters with taste.

Be careful, though – unless you are cooking them purely for your own pleasure, keep a few extra to one side, for **cough** quality control purposes, you understand, because they will disappear faster than shellfish and vodka on a Swedish midsummer afternoon.

Sweet Potato and Prosciutto Chips

For the sweet potato chips


  • 1 medium sweet potato
  • salt
  • paprika


  • Wash and dry the sweet potato. Slice the sweet potato as thin as you can – as a guide the ones shown here were sliced as thin as the blade on my chef’s knife.
  • Place the sweet potato slices on a microwave safe plate. Sprinkle over a little salt and paprika.
  • Place in the microwave, and zap on full power for 2 minutes. Briefly open the door of the microwave to vent the steam.
  • When the steam has exited the microwave, close the door and zap for a further minute. Again, open the door to release any steam that has built up.
  • Zap the sweet potato slices for a further 2 X 1 minute periods, again opening the door between radar sessions to release steam, although by now you should be seeing noticeably less steam coming off the slices as the water in them is cooked off. If my maths is right, they should have had 5 minutes of electromagnetic love by now.
  • Remove the plate from the microwave – be careful as by now it will be quite hot. Let the chips stand on the plate for a few minutes to cool. This will also help them to crisp up.
  • Transfer the crisps to a serving plate. Serve.


  • The timings here are based on our 800 watt microwave oven. Adjust accordingly for the power rating of yours.
  • At Paleovirtus Jr.’s request, I made a second batch that were simply salted and not given the paprika treatment, which she actually preferred. Other possible flavourings I’m going to experiment with are smoked Spanish paprika, chilli powder, curry powder, Garam Masala, and Chaat Masala.

For the prosciutto chips


  • an 80g packet of Prosciutto


  • Pre-heat the oven to 175° C.
  • Place a sheet of parchment paper on a baking tray. Carefully peel the slices of prosciutto from the packet, and place on the baking tray.
  • Place the baking tray in the oven, and bake for approximately 25 minutes, but keep a close eye on things after the 15 minute mark. The objective is to let the prosciutto take on a deep colour, with the fat turning golden. It will obviously shrink, as water and some fat are driven off.
  • When you are satisfied with the crispiness of the prosciutto, remove it from the oven, and allow it to cool so that it can be handled. Carefully place the prosciutto onto a serving plate to fully cool, and finish crisping up. When it is has finally cooled, carefully snap the prosciutto into smaller, more manageable crisp-sized pieces. Serve.

Prosciutto chips

Prosciutto chips


2 thoughts on “Sweet Potato and Prosciutto Chips

    1. paleovirtus Post author

      Thanks, glad you liked them. Just remember that if you’re even thinking about sharing them, either make extra for your own personal stash, or be prepared to move fast… 🙂



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