The first time I tried making coppa chips at home, I had no idea where to start and, honestly, I just placed them directly on the tray without giving it much thought. What came out wasn’t great: half of them shriveled up like crumpled paper, and the rest burned at the edges. I said I wouldn’t make them again, but then I saw a chef on TV using two trays to keep them flat, so I decided to give that method a try. Since then, I make sure to bake at least one tray every two to three weeks because I really enjoy adding them to soups or just snacking on a couple with a cold beer in the evening.
It takes about 15 minutes including preheating the oven, with the actual baking taking 5-8 minutes. The portions depend on how much coppa you use—I usually put in about 100 grams at a time, which is enough to decorate a large pot of soup or a platter for 2-3 people. As for the difficulty level… I can’t say it’s hard, but if you skip any steps and don’t press the slices, it won’t turn out well.
The ingredients are quite simple, but the proportions and how you use them matter. You need:
- 100 grams of very thinly sliced coppa (enough to cover a tray—the thin slices are key; if you cut them thicker, they won’t be crispy and will remain chewy; sometimes I find them pre-sliced at the store, other times I ask the deli for slices as thin as possible, like for sandwiches, not for roasting)
- parchment paper, two sheets (you need this so they don’t stick and so you can press them)
- two baking trays of the same size, or a smaller one placed over the one with the coppa (this is really important to press them evenly)
That’s it. I don’t add salt or anything else because coppa is salty and flavorful on its own.
1. Preheat the oven to 210°C. I have an electric oven that bakes from both the top and bottom. If you have gas, you can go for 200-220°C, but keep an eye on them after 5 minutes because every oven is different and they can burn quickly.
2. Line the tray with parchment paper. Arrange the slices of coppa side by side without overlapping. If they overlap, they will remain raw underneath. If they are cut too thick, they won’t dry nicely. Sometimes, at the end, the middle pieces come out less crispy, but that’s okay; they’re still good.
3. Place the second sheet of parchment paper over the coppa. Even though it seems odd, this really helps; the slices won’t dry out in waves and won’t jump around the tray.
4. Now comes the part with the second tray—place it over the layer of coppa covered with parchment paper to press down gently. The weight of the tray doesn’t need to be heavy, just enough to keep everything flat.
5. Put it in the oven on the middle rack. Set the timer for 5 minutes, then take a look. It depends on the oven: sometimes it takes exactly 5 minutes, other times it needs an additional 2-3 minutes. Make sure they’re browned but not burnt—my edges turn slightly golden, and when you tap them with your finger, they sound crispy.
6. Remove the tray and immediately take off the top tray along with the parchment paper. The slices are very fragile now, so don’t touch them or they’ll break; let them cool for 1-2 minutes. Once they’re cool, use a thin spatula to transfer them to an absorbent paper towel to get rid of excess grease.
7. Set them aside to cool completely. Once they’re cool, they become crispy and flavorful; they won’t revert to a soft texture unless you leave them in a warm place or store them in a container while they’re still warm.
The reason I keep making these chips is pretty simple: they add flavor to any bland dish. A bowl of soup, some quickly made pasta, a boring salad—just a piece or two of coppa chip changes everything completely. I find them much better than classic oven bacon because they come out thinner and crispier. Plus, you don’t have to deal with cleaning up hot oil. You can also use them on cold platters instead of regular salted chips; at our place, people finish them first.
Tips
Don’t skip the step with the two trays; otherwise, you’ll end up with crumpled coppa, not chips. If you see they’re sticking to the parchment, gently lift them with the blade of a thin knife; don’t force them. For those who can’t handle salt, you can look for less salty coppa or place a paper towel over them after baking to absorb some of the salt. Don’t stack them on top of each other when they’re warm; they’ll steam and get soft.
Substitutions and adaptations
If you can’t find coppa, prosciutto crudo or another type of thin, dry ham works just as well. Bacon doesn’t work the same way because it has too much fat and doesn’t crisp up properly, plus it remains softer. For those wanting a meatless version, I haven’t found a true equivalent—maybe just thinly sliced zucchini dried in the oven, but it doesn’t compare. As for gluten, no worries; the recipe is gluten-free; just be careful with the parchment paper if you’re very strict about it.
Variations
Sometimes I sprinkle freshly ground black pepper over the slices of coppa before baking, but usually, I leave them plain. I’ve tried adding a bit of smoked paprika, but it doesn’t really make a noticeable difference. If you want them to look fancier on a platter, you can cut them into shapes (with a small glass or a cookie cutter while they’re raw), but I’d say don’t complicate things—the irregular shapes look more homemade.
Serving ideas
I love adding them to a cream soup, especially pumpkin or pea soup. They also go wonderfully over simple pasta with butter and parmesan, or over baked potatoes with their skin, broken into pieces. For platters, I place them on a wooden board with cheeses, olives, and some cucumber slices. Once, I served them alongside poached eggs, and they disappeared immediately. As for drinks, I think they pair well with a cold beer, but they also go nicely with dry white wine.
Frequently asked questions
1. Why aren’t they crispy and stay chewy in the middle?
Usually, it’s either because the slices were too thick, they overlapped, or the oven wasn’t hot enough. If you use trays that are too thin, sometimes they don’t press enough and the fat doesn’t evaporate quickly. Try adjusting the oven temperature or using thinner slices.
2. Can I use cooked or smoked ham (like Prague, loin, or something similar)?
I don’t recommend it, as they won’t turn out crispy but rather dry and tough. The raw-dried varieties (coppa, prosciutto, speck) work best because they have the right texture.
3. Can I make them in advance for guests?
Yes, you can make them even a day ahead, but store them in a well-sealed container at room temperature; otherwise, they’ll get soft. If you refrigerate them, they won’t be as crispy when you take them out.
4. What do I do if they burned at the edges?
Next time, check earlier. Some ovens have hot spots that cook the edges more. You can try moving them after 4-5 minutes or slightly reduce the temperature.
5. How can I make them more diet-friendly?
Honestly, there’s not much you can do about the fat in coppa, but you can use a leaner ham (though it won’t taste as good). After baking, always place them on absorbent paper to get rid of the melted fat.
Nutritional values (approximate)
For 100 grams of coppa, you get around 400-450 kcal, with about 35-40 grams of protein and 30-35 grams of fat (depending on the brand or how fatty the slice is). Almost no carbohydrates. It’s quite salty, so don’t overdo it if you’re watching your blood pressure or salt intake. As a protein source, it pairs well with vegetables. If you want something gluten-free or sugar-free, it’s definitely a good option—just don’t expect it to be a diet food, let’s be honest. For kids or those on a restricted diet, it works as an occasional snack, but it shouldn’t be a staple.
How to store and reheat
Coppa chips keep well for 1-2 days at room temperature in a sealed container (or even in a large, dry jar). Don’t put them in the fridge; they’ll get soft and you won’t be able to crisp them up again. If they do get a bit soft, pop them in the oven for 1-2 minutes at 180°C, directly on the tray (without parchment paper), and they’ll somewhat revive. Generally, I make just enough for what I think I’ll eat right away because they’re best fresh. If you leave them covered overnight, they’re still good the next morning.
It takes about 15 minutes including preheating the oven, with the actual baking taking 5-8 minutes. The portions depend on how much coppa you use—I usually put in about 100 grams at a time, which is enough to decorate a large pot of soup or a platter for 2-3 people. As for the difficulty level… I can’t say it’s hard, but if you skip any steps and don’t press the slices, it won’t turn out well.
The ingredients are quite simple, but the proportions and how you use them matter. You need:
- 100 grams of very thinly sliced coppa (enough to cover a tray—the thin slices are key; if you cut them thicker, they won’t be crispy and will remain chewy; sometimes I find them pre-sliced at the store, other times I ask the deli for slices as thin as possible, like for sandwiches, not for roasting)
- parchment paper, two sheets (you need this so they don’t stick and so you can press them)
- two baking trays of the same size, or a smaller one placed over the one with the coppa (this is really important to press them evenly)
That’s it. I don’t add salt or anything else because coppa is salty and flavorful on its own.
1. Preheat the oven to 210°C. I have an electric oven that bakes from both the top and bottom. If you have gas, you can go for 200-220°C, but keep an eye on them after 5 minutes because every oven is different and they can burn quickly.
2. Line the tray with parchment paper. Arrange the slices of coppa side by side without overlapping. If they overlap, they will remain raw underneath. If they are cut too thick, they won’t dry nicely. Sometimes, at the end, the middle pieces come out less crispy, but that’s okay; they’re still good.
3. Place the second sheet of parchment paper over the coppa. Even though it seems odd, this really helps; the slices won’t dry out in waves and won’t jump around the tray.
4. Now comes the part with the second tray—place it over the layer of coppa covered with parchment paper to press down gently. The weight of the tray doesn’t need to be heavy, just enough to keep everything flat.
5. Put it in the oven on the middle rack. Set the timer for 5 minutes, then take a look. It depends on the oven: sometimes it takes exactly 5 minutes, other times it needs an additional 2-3 minutes. Make sure they’re browned but not burnt—my edges turn slightly golden, and when you tap them with your finger, they sound crispy.
6. Remove the tray and immediately take off the top tray along with the parchment paper. The slices are very fragile now, so don’t touch them or they’ll break; let them cool for 1-2 minutes. Once they’re cool, use a thin spatula to transfer them to an absorbent paper towel to get rid of excess grease.
7. Set them aside to cool completely. Once they’re cool, they become crispy and flavorful; they won’t revert to a soft texture unless you leave them in a warm place or store them in a container while they’re still warm.
The reason I keep making these chips is pretty simple: they add flavor to any bland dish. A bowl of soup, some quickly made pasta, a boring salad—just a piece or two of coppa chip changes everything completely. I find them much better than classic oven bacon because they come out thinner and crispier. Plus, you don’t have to deal with cleaning up hot oil. You can also use them on cold platters instead of regular salted chips; at our place, people finish them first.
Tips
Don’t skip the step with the two trays; otherwise, you’ll end up with crumpled coppa, not chips. If you see they’re sticking to the parchment, gently lift them with the blade of a thin knife; don’t force them. For those who can’t handle salt, you can look for less salty coppa or place a paper towel over them after baking to absorb some of the salt. Don’t stack them on top of each other when they’re warm; they’ll steam and get soft.
Substitutions and adaptations
If you can’t find coppa, prosciutto crudo or another type of thin, dry ham works just as well. Bacon doesn’t work the same way because it has too much fat and doesn’t crisp up properly, plus it remains softer. For those wanting a meatless version, I haven’t found a true equivalent—maybe just thinly sliced zucchini dried in the oven, but it doesn’t compare. As for gluten, no worries; the recipe is gluten-free; just be careful with the parchment paper if you’re very strict about it.
Variations
Sometimes I sprinkle freshly ground black pepper over the slices of coppa before baking, but usually, I leave them plain. I’ve tried adding a bit of smoked paprika, but it doesn’t really make a noticeable difference. If you want them to look fancier on a platter, you can cut them into shapes (with a small glass or a cookie cutter while they’re raw), but I’d say don’t complicate things—the irregular shapes look more homemade.
Serving ideas
I love adding them to a cream soup, especially pumpkin or pea soup. They also go wonderfully over simple pasta with butter and parmesan, or over baked potatoes with their skin, broken into pieces. For platters, I place them on a wooden board with cheeses, olives, and some cucumber slices. Once, I served them alongside poached eggs, and they disappeared immediately. As for drinks, I think they pair well with a cold beer, but they also go nicely with dry white wine.
Frequently asked questions
1. Why aren’t they crispy and stay chewy in the middle?
Usually, it’s either because the slices were too thick, they overlapped, or the oven wasn’t hot enough. If you use trays that are too thin, sometimes they don’t press enough and the fat doesn’t evaporate quickly. Try adjusting the oven temperature or using thinner slices.
2. Can I use cooked or smoked ham (like Prague, loin, or something similar)?
I don’t recommend it, as they won’t turn out crispy but rather dry and tough. The raw-dried varieties (coppa, prosciutto, speck) work best because they have the right texture.
3. Can I make them in advance for guests?
Yes, you can make them even a day ahead, but store them in a well-sealed container at room temperature; otherwise, they’ll get soft. If you refrigerate them, they won’t be as crispy when you take them out.
4. What do I do if they burned at the edges?
Next time, check earlier. Some ovens have hot spots that cook the edges more. You can try moving them after 4-5 minutes or slightly reduce the temperature.
5. How can I make them more diet-friendly?
Honestly, there’s not much you can do about the fat in coppa, but you can use a leaner ham (though it won’t taste as good). After baking, always place them on absorbent paper to get rid of the melted fat.
Nutritional values (approximate)
For 100 grams of coppa, you get around 400-450 kcal, with about 35-40 grams of protein and 30-35 grams of fat (depending on the brand or how fatty the slice is). Almost no carbohydrates. It’s quite salty, so don’t overdo it if you’re watching your blood pressure or salt intake. As a protein source, it pairs well with vegetables. If you want something gluten-free or sugar-free, it’s definitely a good option—just don’t expect it to be a diet food, let’s be honest. For kids or those on a restricted diet, it works as an occasional snack, but it shouldn’t be a staple.
How to store and reheat
Coppa chips keep well for 1-2 days at room temperature in a sealed container (or even in a large, dry jar). Don’t put them in the fridge; they’ll get soft and you won’t be able to crisp them up again. If they do get a bit soft, pop them in the oven for 1-2 minutes at 180°C, directly on the tray (without parchment paper), and they’ll somewhat revive. Generally, I make just enough for what I think I’ll eat right away because they’re best fresh. If you leave them covered overnight, they’re still good the next morning.
Ingredients
we need two trays for the oven, baking paper, ham for making the chips