Ham & Sage Chips Paired with Tomme de Chèvre Bethmale

By Tia Keenan



  • Thinly sliced Jambon de Bayonne (available via D’Artagnan) or Prosciutto
  • Fresh Sage



  1. Pre-heat the oven to 350. Line a baking sheet with parchment paper or a silicone baking sheet. Place a wire rack (a cooling rack will work just fine) on top of the parchment or silicone.
  2. Cut each slice of ham in half. Using a pairing knife, make two horizontal ½ inch cuts a ½ inch apart from the center of the piece of ham. Thread a piece of whole sage through the cuts. Place the ham with threaded sage on the wire rack, repeating until you have the desired amount of chips.
  3. Bake for approximately 10 minutes, until ham is crisp. Cool completely and store, gently layered between paper towels, in an airtight container for up to three days. The chips are delicate — give them plenty of space in the storage container to prevent breakage.