Salami Chips With A Spicy Dip

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 beef jerky, parmesan crisps, and 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!

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 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

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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