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 salami chips are just the thing when everyone around you is eating crunchy snacks that you really shouldn’t partake in.
In fact, these baked salami crisps 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).
So this year, there are no excuses! Holidays, parties, temptations? No worries. Just make these very tasty, satisfying and low carb chips and you’ll be just fine. No need to ever feel deprived again.
How to make the dip
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.
Isn’t salami unhealthy?
It’s true that salami is a processed meat that contains nitrites or nitrates. Even the organic uncured salami that I buy (the Applegate brand) contains natural nitrate from celery juice powder.
My own personal choice is to consume processed meats, including these salami chips, in moderation. They should certainly not be a staple of anyone’s diet.
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.
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 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.