These are not necessarily healthy, but it’s okay to indulge every once in a while. And they're so good! They remind me of my childhood... I'd be the one burning my fingers to sneak the extra-crispy piece of pepperoni off the pizza before a slice even made it to my plate. Crunchy, salty, spicy, and now I don't have to sneak them!
Plus, if you’re on a low-carb diet, this is a delicious substitute for crackers. And they're gluten free.
There are two ways to cook these: microwave or conventional oven. If making a large batch, I recommend the conventional oven. But for a few pieces for snacking, the microwave is best.
Step 1: You'll Need
Here’s what you’ll need to make Salami Chips:
- Dry Salami
- Paper Towels
- Microwave safe plate
- Parchment paper
- Baking Sheet
Step 2: Microwave Process
The microwave process:
Place 4 to 6 pieces of salami on paper towel on a microwave-safe plate. Cover with another towel and microwave on high. For 4 pieces, 45 to 60 seconds. 6 pieces, 60 to 90 seconds.
Check the cooking progress after the shorter interval, as they can burn very quickly.
When done, allow to cool and serve!
Step 3: Conventional Oven Process
Preheat oven to 325º. Cover baking sheet with parchment paper.
Arrange salami pieces on parchment paper – they will shrink during cooking, so place them close together to maximize space.
Place in oven for 18 to 23 minutes, until crispy and browned.
Transfer to a paper towel to cool (and to absorb excess fat.). Serve.
Step 4: Observations and Info
Microwave pieces come out a bit ‘drier’ looking. I suspect they have more fat removed. The conventional oven pieces are glossier and browner.
Can be made up to a day in advance, but humidity can affect the crispiness.
They work great as ‘crackers’ for cheese and dips, but are delicious all alone.
Lovely for a mixed tidbit platter.
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