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.
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.
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.
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.
- 4-ounces thinly sliced salami (I use Columbus Farm to Fork Salame) - Italian, Genoa, Piccante - mix it up!
- Salt and pepper, optional
- Preheat your oven to 375ºF.
- 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.
- 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.
- Remove to paper towels.
- If desired, while still hot, sprinkle with a little salt and/or pepper.