Delightfully crunchy and very flavorful, these baked salami chips are wonderful all on their own; even better dipped into a tasty, spicy sour cream dip.
These crunchy, flavorful chips are just the thing when everyone around you is eating crunchy but starchy snacks that you really shouldn’t partake in.
In fact, they are so good, that when I place them next to other, high-carb party snacks, everyone reaches for them and they are the first to disappear! (Another one that everyone loves is this keto beef jerky).
Just as good as high-carb chips
So this year, there are no excuses! Holidays, parties, temptations? No worries. Just make these very tasty, satisfying and low carb salami chips and you’ll be just fine. No need to ever feel deprived again.
Add some crunchy fresh-cut vegetables, parmesan crisps, keto cheese chips or bacon chips and suddenly everyone at the party is a low carber. 😂
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty chips. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Sour cream: I prefer using full-fat sour cream in this recipe. I tried Greek yogurt (since it’s so nutritious) and thought it was too tangy.
Salt and pepper: I use sea salt. If using kosher salt, you can increase the amount you use.
Spices: Garlic powder, onion powder, and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.
Thinly sliced salami: Any brand you like. It’s best to use relatively small slices. not those big ones that you sometimes see at Whole Foods.
How to make salami chips
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
To make the dip, simply mix together all the ingredients except for the salami.
Now, arrange the salami slices in a single layer on ta rimmed parchment-lined baking sheet.
Bake them for about 12 minutes at 350°F.
Transfer them to paper towels to cool for 10 minutes. They will crisp up as they cool.
How spicy to make the dip is up to you
A word on the spiciness of the dip that accompanies these salami chips. It really depends on the hot sauce you use. I use a truly hot pepper sauce, one that’s more peppery than vinegary, so it’s quite potent. One tablespoon added to 1/2 cup sour cream makes it very 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 1/2 tablespoon, taste, and add more as needed.
Other yummy dipping options
You can also dip these chips in guacamole, in salsa, in this Greek yogurt dip, or even in plain sour cream. And they are also excellent all on their own!
Can I store these salami chips?
Once completely cool, you can store them in the fridge, in an airtight container, for up to 5 days.
They do lose their crispness when stored. But you can restore some of it by baking them in a 250F degree oven for 10 minutes.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Salami Chips with a Spicy Dip
INGREDIENTS
- 1/2 cup sour cream, or plain whole milk Greek yogurt
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon cayenne or habanero pepper sauce
- 4 oz thinly sliced uncured salami (I used Applegate)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Prepare the dip: In a small bowl, mix together the sour cream or yogurt, sea salt, black pepper, garlic powder, onion powder and hot pepper sauce. Cover and refrigerate.
- 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 salami chips to paper towels. Allow to cool for 10 minutes. They will crisp up as they cool.
- Serve the salami crisps with the dip.
WATCH THE VIDEO:
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.