Caesar Chips with Crispy Prosciutto
Who says salad can’t bring the party? Someone who’s never tried our Caesar Chips with Crispy Prosciutto recipe! Whether you need a fun appetizer, you’re building a game-day spread, or just want a fun, creative snack, this simple dish might just become a new favorite. It starts with a layer of crunchy, ridged potato chips—the perfect vehicle for toppings. Layer on our Caesar Chopped Salad kit for a fresh, creamy complement. Sprinkle it with crispy, juicy prosciutto (because everything’s better with prosciutto). Dust the whole thing with red pepper flakes and fresh parmesan, and you’ve got a nachos alternative that is just as craveable.
- Total TIME:
- 20 minutes
- SERVINGS:
- 2–4 servings
Ingredients
- 1 Taylor Farms Caesar Chopped Kit
- 1 bag of ridged potato chips
- 4–6 slices prosciutto
- Fresh parmesan, for topping
- Cracked black pepper
- Red pepper flakes (optional)
Directions
- Crisp the prosciutto. Place prosciutto slices on a parchment-lined baking sheet or air fryer basket. Bake or air fry at 400°F for 6–8 minutes, until crispy. Let cool slightly—it’ll crisp up even more as it cools. Break into pieces.
- Toss the chopped romaine, dressing, parmesan, and crunchy toppings from the Caesar kit together until evenly coated.
- Spread ridged potato chips onto a large platter. Spoon the Caesar salad right over the top.
- Top with crispy prosciutto, extra parmesan, cracked black pepper, and red pepper flakes if you want a little heat.
- Serve immediately. Best eaten fresh while the chips are still extra crunchy.
Looking for a Vegetarian Option?
It’s hard to match the crispy juiciness of prosciutto, but if you’re vegetarian or just looking to mix it up, these meatless options come close:
Rice Paper
Dip two sheets of rice paper (spring roll wrappers) in water, stick them together, and cut them into strips. Brush them with olive oil, soy sauce, smoked paprika, and (if you have it) a drop of liquid smoke. Bake at 400 degrees for 7–10 minutes, and you’ve got a bubbly, savory prosciutto substitute.
King Oyster Mushroom
Use a vegetable peeler to shave long, paper-thin ribbons from the stalks. Toss them in olive oil, sea salt, and a splash of balsamic vinegar. Roast at 375 degrees until the edges curl and turn dark brown.
Smoked Dulse (Seaweed)
Sometimes called “sea bacon,” this red seaweed is packed with nutrients, including iron and protein, and it crisps up quickly. Pan-fry the dry dulse in a little oil for about 30 seconds per side. There’s no need to add salt (it comes from the ocean, after all!). It should turn from purple to green when ready.
