4ozthinly sliced uncured salami(I like to use Applegate)
Instructions
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.
Video
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 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.