Paleo Salami Chips


I saw an idea for pepperoni chips online that  intrigued me. But I thought, “Why not take it up a notch with a variety of artisan, farm-to-fork salami slices?” Italian, Fennel, and even spicy varieties like a Sopressata add variety and take any “chip” and dip platter up a notch.

Paleo Salami Chips (Easy Recipe)

I tested this recipe a variety of ways, including the microwave (I saw this method on many websites, but do NOT recommend it!), low heat, high heat, and several ranges in between. I settled on a medium baking temperature for about 15 minutes, using a wire rack, for the crispiest, perfectly-baked little low-carb salami chips.

Paleo Salami Chips (Easy Recipe)

You can bet that I’ll be serving these as a holiday appetizer to my family this holiday season. They’re mostly a gluten-free or low gluten bunch, so I know they will appreciate this “treat.” I served the salami chips with hummus for a very simple and protein dense snack, but I think guacamole, salsa, olive tapenade or a creamy dairy-free dip would all make nice accompaniments. Also, the salami chips can be made in advance – they stay crisp when stored in an airtight container in the refrigerator.

Paleo Salami Chips (Easy Recipe)

I created this recipe for Columbus Foods to highlight their Farm to Fork Salame. This brand is free of nitrites/nitrates, additives, dairy, and gluten, and made with all natural ingredients using “authentic” recipes. This product line also shuns antibiotics and growth hormones and supports sustainable production.

Special Diet Notes & Options: Salami Chips

This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, soy-free, sugar-free, low carb and paleo. Note that some brands of salami do have additives that contain top allergens, which is why I stick with this brand.

Paleo Salami Chips
Prep time
Cook time
Total time
I created this recipe for Columbus Foods Farm-to-Fork products.
Serves: 30 to 40 chips
  1. Preheat your oven to 375ºF.
  2. Place a wire rack or two on top of a baking sheet, and place the salami slices in a single layer on top of the wire racks. The racks are optional, but do help in the crisping and fat draining.
  3. Bake for 15 minutes, or until the chips crisp up, but not to the point of browning. If they start to brown, they are burning.
  4. Remove to paper towels.
  5. If desired, while still hot, sprinkle with a little salt and/or pepper.
To Store: Yes, you can make a big batch! Place leftovers in an airtight container or plastic zip-top baggies in the refrigerator. The salami chips actually stay crisp when chilled! They keep for at least a few days.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Good idea, BUT salami is not really paleo. Not even this Farm to Fork product (although it is better than the usual). I checked on the website and it contains dextrose. It’s not much I’m sure, and better than the alternative if your having a bit of a cheat, but still….not paleo.

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