20 slices prosciutto di Parma
½ cup Roasted Beet Marinara (for serving)
Oven-baked in just a few minutes and dipped in deliciously tangy Roasted Beet Marinara, this is a snack you can really get behind. Make a big batch once a week and keep them in the fridge for easy access!
Preheat the oven to 350°F.
Place a cooling rack over a sheet pan. Carefully fold each slice of prosciutto in half and place on the rack. Use as many slices as you wish to make, or as many as you can fit on the rack without overlapping.
Bake for 12 to 15 minutes, until lightly browned and crispy. Remove from the oven and let them cool to room temperature.
Serve right away with the marinara for dipping, or store in an airtight container in the fridge for up to 5 days.