Baking thinly sliced salami in the oven changes it to an awesome and savory crispy snack. They're dippable, crowd-pleasing, and healthier than your average slice of salami —the amount of oil that drains from each slice is a little scary!
These high-protein crisps have lots of flavor and are salty, so they pair nicely with creamy, tart dips. Salami chips combine two hugely popular snack foods into one and are also naturally low-carb, Paleo, and sugar-free.
Ingredients:
- 36 thin slices of salami (about 6 ounces)
For the Creamy Mustard Dip:
- 1/3 cup sour cream
- 2 tablespoons grainy mustard
- 1 teaspoon Worcestershire sauce
- 1 squeeze of fresh lemon juice
Alternate Dip: Pickle & Sour Cream Spread:
- 1/3 cup sour cream
- 4 bread and butter pickle slices, chopped
- 2 tablespoons pickle juice
- 1 squeeze of fresh lemon juice
Instructions:
- Preheat the oven to 325°F.
- Spread out the salami slices on baking pans lined with parchment paper.
- Bake until crisp, about 20–22 minutes.
- While the chips are cooking, mix the ingredients for either the mustard dip or the pickle dip together.
- Immediately remove the oven-baked salami chips and drain them on paper towels.
- Salami chips will get even more crispy as they cool and stay crispy for a couple days in storage.
Note: If you can buy the salami pre-sliced, then that will probably be the easiest way to make these chips. If you don't, then ask your local butcher or deli counter to slice it for you.
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