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Delightfully crunchy and very flavorful, these baked salami chips are ready in about 30 minutes.
They are wonderful all on their own; even better dipped into a tasty, spicy sour cream dip.
These crunchy, flavorful chips are just the thing when everyone around you is eating crunchy but starchy snacks that you really shouldn't partake in.
In fact, much like spicy roasted nuts, keto beef jerky, parmesan crisps, and keto cheese chips, these salami chips are so good, that when I place them next to other party snacks, everyone reaches for them and they are the first to disappear!
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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Ingredients
You'll only need a few simple ingredients to make these tasty keto snacks. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- For the dip: Sour cream, salt and pepper, garlic powder, onion powder, and hot pepper sauce.
- Thinly sliced salami: You can obviously 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.
Instructions
Making these salami chips is super easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- To make the dip, you simply mix together the sour cream, salt, pepper, and spices. Mix well until everything is well-blended.
- Now, 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.
Expert tip
A word on the spiciness of the dip that accompanies these chips. It really depends on the hot sauce you use. I use a truly hot pepper sauce (by Organic Harvest), one that's more peppery than vinegary, so it's quite potent. One tablespoon added to ½ cup of sour cream makes it quite spicy.
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.
Frequently asked questions
Can I use Greek yogurt in the dip?
You could, but sour cream is better. If you do opt for Greek yogurt, make sure you use whole-milk yogurt.
How can I ensure the chips are crispy?
You should bake them long enough, and then let them rest for about 10 minutes, because they do crisp up as they cool.
Can I make salami chips in the microwave?
Yes. Just like you can make microwave bacon. You'll need to place 6 slices on a large microwave-safe plate between layers of paper towels. Microwave until crispy. Start with 40 seconds, then check and see if you need to add 10 more seconds.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- While it's best to use full-fat sour cream in the dip, low-fat can work too. Another option is to use half sour cream and half mayonnaise.
- You can use a teaspoon of fresh minced garlic in the dip instead of using garlic powder.
- A pinch of cumin is a nice addition to the dip.
Serving suggestions
In addition to the dip suggested here, you can also dip these tasty chips in cheese fondue, guacamole, salsa, Greek yogurt dip, cream cheese dip, or even in grainy mustard or plain sour cream. And they are also excellent all on their own!
Storing leftovers
Once completely cool, you can store these chips in the fridge, in an airtight container, for up to 5 days.
They do lose some of their crispness when stored. But you can restore some of it by baking them in a 250F degree oven for about 10 minutes, then 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!
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Recipe Card
4.95 from 108 votes
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Salami Chips with a Spicy Dip
Delightfully crunchy and very flavorful, these salami chips are wonderful all on their own; even better dipped into a tasty, spicy sour cream dip.
Prep Time10 minutes mins
Cook Time14 minutes mins
Rest time10 minutes mins
Total Time34 minutes mins
Course: Snack
Cuisine: American
Servings: 4 servings
Calories: 151kcal
Author: Vered DeLeeuw
Ingredients
- ½ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon cayenne or habanero hot pepper sauce
- 4 oz thinly sliced uncured salami (I like to use Applegate)
Instructions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Prepare the dip: In a small bowl, mix together the sour cream or yogurt, sea salt, black pepper, garlic powder, onion powder, and hot pepper sauce. Cover and refrigerate.
Arrange the salami slices in a single layer on the prepared baking sheet. Bake until the edges curl, 12-14 minutes. The salami slices will still be pliable at this point.
Transfer the chips to paper towels. Allow them to cool for 10 minutes. They will crisp up as they cool.
Video
Notes
A word on the spiciness of the dip that accompanies these chips. It really depends on the hot sauce you use. I use a truly hot pepper sauce (by Organic Harvest), one that's more peppery than vinegary, so it's quite potent. One tablespoon added to ½ cup sour cream makes it quite spicy.
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.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 151kcal | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Sodium: 791mg
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Snacks
- Honey-Roasted Nuts
- Prosciutto-Wrapped Mozzarella
- Fried Boiled Eggs
- Avocado Fries
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Elin Ketélius
Perfectly crispy, thank you so much! My oven always needs longer time, 17 minutes was great in mine.Reply
Vered DeLeeuw
So glad you enjoyed these chips, Elin!
Reply
