Delightfully crunchy and very flavorful, these baked salami chips are ready in about 30 minutes.
They 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, much like beef jerky, parmesan crisps, and cheese chips, these salami chips are so good, that when I place them next to other party snacks, everyone reaches for them and they are the first to disappear!
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:
For the dip: Sour cream, salt and pepper, garlic powder, onion powder, and hot pepper sauce.
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.
Making these salami chips is super easy! Scroll down to the recipe card for 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 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.
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 added to ½ cup 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.
Frequently asked questions
You could, but sour cream is better. If you do 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 do 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 and see if you need to add 10 more seconds.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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 using garlic powder.
- A pinch of cumin is a nice addition to the dip.
In addition to the dip suggested here, you can also dip these tasty chips in cheese fondue, guacamole, salsa, Greek yogurt dip, cream cheese dip, or even in grainy mustard or plain sour cream. And they are also excellent all on their own!
Once completely cool, you can store these chips in the fridge, in an airtight container, for up to 5 days.
They do lose some of their crispness when stored. But you can restore some of it by baking them in a 250F degree oven for about 10 minutes, then 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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Salami Chips with a Spicy Dip
- ½ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon cayenne or habanero hot pepper sauce
- 4 oz thinly sliced uncured salami (I like to use Applegate)
- Preheat the 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 chips to paper towels. Allow them to cool for 10 minutes. They will crisp up as they cool.