This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them.   Whilst I have experimented with many frying / baking techniques to crisp the prosciutto to a consistency that will crumble nicely without being burnt, oily or rubbery, I have never quite perfected it.  Does anyone have any tips that may help? 
I've done this with both diced prosciutto and thinly sliced prosciutto. For the diced, tossing in a little oil and searing seems to work best. For the thinly sliced, popping it on a cast iron surface and placing it in a 350 degree oven does very nicely. 