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Crispy Parma Ham Chips With Burrata Dip - A Simple, Crowd-Pleasing Appetizer

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Parma ham (prosciutto di Parma): 8–10 thin slices (about 4–5 oz). Quality matters here.
  • Burrata: 1 large ball (8 oz) or two smaller ones. Cold from the fridge is fine, but room temp is best.
  • Extra-virgin olive oil: 1–2 tablespoons for drizzling.
  • Lemon zest: From 1/2 lemon, plus a tiny squeeze of juice (optional).
  • Black pepper: Freshly cracked, to finish.
  • Fresh herbs (optional): Chives, basil, or parsley, finely chopped.
  • Red pepper flakes (optional): For a gentle kick.

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Prep the ham: Lay the Parma ham slices on the parchment in a single layer. If slices are large, tear them into chip-sized pieces. Avoid overlapping; that prevents crisping.
  3. Bake until crisp: Place the tray in the oven and bake for 8–12 minutes. Start checking at 8. They’ll darken slightly and look dry around the edges. They crisp more as they cool, so avoid burning.
  4. Transfer to cool: Use tongs to move the chips to a fresh piece of parchment or a wire rack. Let them cool for 5 minutes to fully crisp.
  5. Make the burrata dip base: Gently place the burrata in a shallow bowl. Use a knife to open the top, exposing the creamy center. Drizzle with olive oil, add a small squeeze of lemon juice if you like, and sprinkle with lemon zest.
  6. Season: Add a few turns of black pepper and a pinch of red pepper flakes if you want heat. Scatter chopped chives or basil on top for freshness.
  7. Serve: Arrange the Parma ham chips around the burrata. Add a small spoon or spreader so guests can scoop and smear. Eat immediately for maximum crunch.
  8. Optional plating upgrade: For a restaurant-style look, swirl a spoonful of the burrata cream onto the plate first, set the burrata on top, and garnish with extra zest and herbs.