They are wonderful on their own and are even better dipped into a deliciously spicy sour cream dip. These crunchy, flavorful chips are just the thing when everyone around you is eating starchy snacks that you really shouldn’t partake in. Just like spicy roasted nuts, keto beef jerky, and parmesan crisps, these salami chips are so good that when I place them next to other party snacks - even high-carb ones - everyone reaches for them, and they are the first to disappear!
Recipe Card
For the dip: Sour cream, salt and pepper, garlic powder, onion powder, and hot pepper sauce. Thinly sliced salami: You can use any brand you like (I usually opt for Applegate). It’s best to use relatively small slices, not those big ones that you sometimes see at Whole Foods.
To make the dip, simply mix together sour cream, salt, pepper, and spices until well-blended. Arrange the salami slices in a single layer on a rimmed, parchment-lined baking sheet. Bake them for about 12 minutes in a 350°F oven. Transfer the slices to paper towels to cool for 10 minutes. They will still be fairly pliable when you remove them from the pan, but they will crisp up as they cool. 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. They do lose some of their crispness when stored. But you can restore some of it by baking them in a 350°F degree 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!
