Vegan Crispy Prosciutto
Indulge in the savory and smoky goodness of *Vegan Crispy Prosciutto*, the plant-based alternative to traditional prosciutto that's packed with flavor and irresistible crunch! Made with rice paper sheets and infused with a marinade of soy sauce, liquid smoke, maple syrup, and nutrient-packed nutritional yeast, this recipe perfectly captures the essence of crispy, salty prosciutto. Quick to prepare and ready in just 25 minutes, these golden strips are baked to perfection and make an ideal topping for salads, pastas, or charcuterie boards—or simply enjoy them as a standalone snack. Perfect for vegans, vegetarians, or anyone seeking a healthier, cruelty-free twist on a classic favorite. Keywords: vegan prosciutto recipe, plant-based bacon substitute, crispy rice paper prosciutto, healthy snack ideas.
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Recipe Information
Ingredients
- 6 sheets Rice paper sheets
- 3 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Maple syrup
- 1 tablespoon Nutritional yeast
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a shallow dish, prepare the marinade by whisking together soy sauce, liquid smoke, maple syrup, nutritional yeast, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Fill a large bowl with warm water and dip each rice paper sheet into the water for about 5 seconds to soften slightly. They should be pliable but not too soft.
Once pliable, place a rice paper sheet on a cutting board. Using kitchen scissors, cut the sheet into approximate 3-inch wide strips.
Dip each strip quickly back into the marinade, ensuring both sides are coated, and place them onto the prepared baking sheet in a single layer. Ensure there’s space between each strip to allow for even baking.
Bake the rice paper strips in the preheated oven for 8-10 minutes, or until they’re bubbling slightly and golden brown. Keep a close eye towards the end of baking as they can go from crispy to burnt quickly.
Remove the baking sheet from the oven and allow the strips to cool on the tray for a few minutes. They will become crisper as they cool.
Once cooled, your vegan crispy prosciutto is ready to use. Serve as a crunchy topping for salads, pasta, or enjoy it as a savory snack.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
