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, these salami chips 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. There’s no need to ever feel deprived again.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty keto snacks. 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, although reduced-fat works too. I tried using Greek yogurt and thought it was too tangy. So sour cream is definitely the way to go.
Salt and pepper: I use sea salt. If you use kosher salt, you can probably increase the amount you use. So taste and decide.
Spices: I like to use garlic powder, onion powder, and cayenne pepper. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Thinly sliced salami: You can obviously 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.
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, you simply mix together the sour cream, salt, pepper, and spices. Mix well until everything is well-blended.
Now, 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 them 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.
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 (by Organic Harvest), 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 tasty 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?
Yes, you can. 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 about 10 minutes.
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Salami Chips with a Spicy Dip
- 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)
- 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.