Introduction: Crispy Baked Salami -- Low Carb & Gluten-Free Party Snacks!

About: Craft Maniac, Food Geek, Celebration Enthusiast, All-Around Funsational Gal

I’m always looking for great snack and party ideas, and of course, the easier, the better. Here’s one of my favorites… Salami Chips. This isn't haute cuisine, just a fun snack, and they're a big hit at parties.

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

The 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

When deciding on the cooking process, here are some things I noticed:

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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