It’s a compulsion. I can’t help myself.
No, not really, it’s leftover from this:
Prosciutto baked to a crisp with some seasoning. The crispiest crunchy thing I’ve been able to achieve with meat-crackers. The even get crisper and more shatter-y as they cool. Meat Doritos. Take these things to a chips and dips event and they will be devoured by the glutenous. Eat your share first.
crossgrained 
This is so tempting. The spice on top really makes the dish look so yummy! What a great dish with crispy prosciutto.!
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Thanks! I’ve still not gotten the cheesy badness of a nacho type flavor down, but am thinking of how I might accomplish that. (I happen to be cheese-less at the moment. Shocker.)
This is a Penzeys’ blend called “Northwoods,” which is a great meat spice — lots of paprika and a bit of smoke from chipoltle. P’s recommend it for chicken or fish, but I particularly like it on burgers.
I think the main problem with crispy prosciutto is it that it always seems to make just one serving, no matter how much I start with. 😉
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Hah Hah Hah!!! Devilishly good! I guess that’s where we got the phrase “Deviled Ham”. It is sinfully good! (If you are a cheese fanatic, Parmesan is tangy. You don’t need a lot and get good ‘cheesy’ flavour!
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I think you are right. I’m usually not parm-less; will fix situation.
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