These low carb 3-ingredient prosciutto cheese crisps are exactly the kind of thing my sister makes a huge batch of for spring gatherings. They’re basically little rounds of melted cheese with salty, curly strips of prosciutto baked right on top until everything turns golden, crispy, and just a little bit melty in the center. They look fancy on a platter, but they’re secretly one of the easiest party snacks ever—perfect when you’re juggling work, kids’ activities, and still want to bring something homemade that everyone hovers around the snack table for.
Serve these crisps piled onto a white platter or wooden board alongside a light dip like whipped ricotta, herbed cream cheese, or a simple mustard for dipping. They’re great next to a crisp green salad, a veggie tray, or a simple charcuterie spread with olives, nuts, and raw veggies. For drinks, pair them with something bubbly—sparkling water with lemon, prosecco, or a light beer. They’re best enjoyed warm or at room temp, so you can bake them just before guests arrive or slightly ahead and hold them on the counter until everyone’s ready to snack.
Prosciutto Cheese CrispsServings: 6
Ingredients
1 1/2 cups shredded Parmesan cheese (or finely shredded hard Italian cheese)
1 cup shredded mozzarella cheese
4 ounces thinly sliced prosciutto
Directions
Preheat your oven to 375°F (190°C). Line 2 large baking sheets with parchment paper to prevent sticking and make cleanup easy.
In a medium bowl, toss together the shredded Parmesan and shredded mozzarella until evenly combined. This mix will be your cheesy base for the crisps.
Using a tablespoon or a small cookie scoop, drop small mounds of the cheese mixture onto the prepared baking sheets, spacing them at least 2 inches apart. Gently flatten each mound into a thin, even circle about 2 inches wide. They will spread as they bake.
Tear the prosciutto into thin strips or small pieces. Place a few strips on top of each cheese circle, letting some edges curl naturally so they crisp up and get those pretty, wavy pink curls when baked.
Bake the trays, one at a time if needed, for 8–12 minutes, or until the cheese has melted into rounds and the edges are deep golden brown and lacy, with the prosciutto turning crisp and slightly darker. Watch closely near the end so they don’t burn.
Remove the baking sheets from the oven and let the crisps cool on the parchment for 5–10 minutes. They will firm up as they cool. If there’s a little oily sheen on top, that’s normal and part of what makes them melt in your mouth.
Once set and crisp, carefully lift the prosciutto cheese crisps off the parchment with a thin spatula and transfer them to a serving plate. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, layering parchment between them to prevent sticking.
Variations & Tips
You can easily tweak these crisps to fit your taste or what you have on hand. For a slightly sharper flavor, use all Parmesan or swap in some aged Asiago or Romano in place of the mozzarella. If you want a bit of color and extra flavor without adding more ingredients, choose a Parmesan blend that already has herbs or black pepper mixed in. To change the size, make mini crisps using just 1 teaspoon of cheese per round for bite-sized nibbles, or slightly larger ones (about 3 inches wide) for a more dramatic presentation on a platter. These also work well as a low-carb “crouton” on salads—just make the rounds smaller and bake until extra crisp. For make-ahead prep, you can form the cheese circles and top with prosciutto on the parchment-lined sheet, then refrigerate for a few hours until you’re ready to bake. Food safety tips: Keep prosciutto refrigerated in its original packaging until you’re ready to use it, and avoid leaving it out at room temperature for more than 2 hours once opened. Use clean utensils and dry hands when handling the cheese and prosciutto so the crisps stay fresh longer. Let the crisps cool completely before storing to avoid trapping steam, which can soften them. If they lose some crunch, you can re-crisp them in a 300°F (150°C) oven for 3–5 minutes.
