Delightfully crunchy and flavorful, these baked salami chips are ready in about 30 minutes. They are wonderful on their own and are even better dipped into a deliciously spicy sour cream dip.
These crunchy, flavorful salami chips are just the thing when everyone around you is eating starchy snacks that you really shouldn't partake in. Just like spicy roasted nuts, keto beef jerky, and parmesan crisps, these chips are so good that when I place them next to other party snacks - even high-carb ones - they are the first to disappear!
Ingredients
You'll only need a few simple ingredients to make these chips. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- For the dip: Sour cream, salt and pepper, garlic powder, onion powder, and hot pepper sauce.
- Thinly sliced salami: You can use any brand you like (I usually opt for Applegate). It's best to use relatively small slices, not those big ones that you sometimes see at Whole Foods.
Variations
- While it's best to use full-fat sour cream in the dip, low-fat can work too. Another option is to use half sour cream and half mayonnaise.
- You can use a teaspoon of fresh minced garlic in the dip instead of garlic powder.
- A pinch of cumin is a nice addition to the dip.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these chips:
To make the dip, simply mix together sour cream, salt, pepper, and spices until well-blended.
Arrange the salami slices in a single layer on a rimmed, parchment-lined baking sheet. Bake them for about 12 minutes in a 350°F oven.
Transfer the slices to paper towels to cool for 10 minutes. They will still be fairly pliable when you remove them from the pan, but they will crisp up as they cool.
Expert Tip
A word on the spiciness of the dip that accompanies these chips. It really depends on the hot sauce you use. I use a truly hot pepper sauce (by Organic Harvest), one that's more peppery than vinegary, so it's quite potent. One tablespoon of it added to ½ cup of sour cream makes it quite spicy.
So, adjust the recipe based on the hot sauce you use, and on your taste buds and heat preferences. You could always start with ½ tablespoon, taste, and add more as needed.
Recipe FAQs
You could, but sour cream is better. If you opt for Greek yogurt, make sure you use whole-milk yogurt.
You should bake them long enough and then let them rest for about 10 minutes because they crisp up as they cool.
Yes, just like you can make microwave bacon. You'll need to place 6 slices on a large microwave-safe plate between layers of paper towels. Microwave until crispy. Start with 40 seconds, then check to see if you need to add 10 more seconds.
Serving Suggestions
In addition to the dip suggested here, you can dip these chips in cheese fondue, guacamole, salsa, Greek yogurt dip, cream cheese dip, or even in Dijon mustard or plain sour cream. They are also excellent on their own!
Storing Leftovers
Once completely cool, you can store these chips in the fridge in an airtight container for up to five days.
They do lose some of their crispness when stored. But you can restore some of it by baking them in a 350°F degree oven for about 5 minutes and allowing them to cool again.
You can also briefly microwave them (start with 10 seconds) between layers of paper towels. But I usually simply enjoy them cold straight out of the fridge!
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Recipe Card
Baked Salami Chips
Video
Ingredients
- ½ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon hot pepper sauce
- 4 ounces salami slices
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Prepare the dip: In a small bowl, mix together the sour cream, sea salt, black pepper, garlic powder, onion powder, and hot pepper sauce. Set aside.
- Arrange the salami slices in a single layer on the prepared baking sheet. Bake until the edges curl, 12-14 minutes. The salami slices will still be pliable at this point.
- Transfer the chips to paper towels. Allow them to cool for 10 minutes. They will crisp up as they cool.
- Serve the chips with the dipping sauce.
Notes
- A word on the spiciness of the dip that accompanies these chips. It really depends on the hot sauce you use. I use a truly hot pepper sauce (by Organic Harvest), one that's more peppery than vinegary, so it's quite potent. One tablespoon of it added to ½ cup of sour cream makes it quite spicy. So, adjust the recipe based on the hot sauce you use, and on your taste buds and heat preferences. You could always start with ½ tablespoon, taste, and add more as needed.
- To make these chips in the microwave, place 6 slices on a large microwave-safe plate between layers of paper towels. Microwave until crispy. Start with 40 seconds, then check to see if you need to add 10 more seconds.
- Once completely cool, you can store these chips in the fridge in an airtight container for up to five days. They do lose some of their crispness when stored. But you can restore some of it by baking them in a 350°F degree oven for about 5 minutes and allowing them to cool again. You can also briefly microwave them (start with 10 seconds) between layers of paper towels. But I usually simply enjoy them cold straight out of the fridge!
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Elin Ketélius says
Perfectly crispy, thank you so much! My oven always needs longer time, 17 minutes was great in mine.
Vered DeLeeuw says
So glad you enjoyed these chips, Elin!