Baked Salami Chips

Delightfully crunchy and flavorful, these salami chips are delicious on their own and even better with a spicy sour cream dip.

Course Snack

Cuisine American

Prep Time 10

Cook Time 14

Rest time 10

Total Time 34

Servings servings

Calories 151kcal

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Prepare the dip: In a small bowl, mix together the sour cream, sea salt, black pepper, garlic powder, onion powder, and hot pepper sauce. Set aside.
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.
Serve the chips with the dipping sauce.

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 of it added to ½ cup of 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.
To make these chips in the microwave, place 6 slices on a large microwave-safe plate between layers of paper towels. Microwave until crispy. Start with 40 seconds, then check to see if you need to add 10 more seconds.
Once completely cool, you can store these chips in an airtight container in the fridge for up to five days. They lose some of their crispness when stored, but you can restore some of it by baking them in a 350°F oven for about 5 minutes and 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!