These Baked Salami Chips are probably the easiest party appetizer ever. Just one ingredient, baked in the oven, will make your guests happy in the mouth.
This post was originally published on November 26, 2017, and has now been updated with better directions.
Salami chips are DELICIOUS!
When I was pregnant with my first son, there were a few foods that I craved. One of them was salami. Just about every day for lunch I would eat a salami sandwich with pepperoncini and provolone cheese.
Looking back, I’m certain this contributed to my cankles as I had tons of swelling leading up to his birth. Thanks, sodium. I still love salami.
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Why This Recipe Works
Salami is full of flavor and the perfect amount of salty. It’s a simple snack on its own or as part of a recipe.
My grandma used to make salami and pepperoncini sandwiches for us and that is where I got the idea for my pregnancy sandwiches from.
And it’s DEFINITELY where I got the idea for this salami pizza.
When she baked the sandwiches, the salami would get warm and extra delicious. The edges would get slightly crispy. Which made me think that when you baked up the salami on its own, it would probably turn even more awesome.
So what happens to salami when you bake it and it dries out? It gets super crisp, like a chip and they become a delicious finger food.
These salami chips would be a great twist on a charcuterie board or family snack board.
And you should certainly make these ahead for your next party. They can easily be served with dip!
Ingredient Notes
All you’ll need is salami. Really.
I picked up a package at the store and didn’t have to worry about slicing it myself.
I am not a salami expert, so there might be another type of salami that might be best suited to be turned into a chip.
This time I grabbed Genoa but I think this idea might also be super tasty with black pepper salami.
This package had 12 slices in it so if you were going to make salami crisps for a party, you may want to pick up another 1-2 packages.
How to Make Baked Salami Chips
All I did was lay the salami flat on a baking sheet on top of a layer of parchment paper. I made sure to cook them until really crispy.
Flip the salami slices over halfway through cooking to make sure they are as crispy as possible.
If they don’t crisp up enough they get kind of chewy, which isn’t terrible, but then they aren’t really salami chips.
These baked salami slices were crunchy and salty. But they weren’t so salty that I stopped eating this whole batch…
I’ve also seen recipes that call for making baked salami with some preserves for a sweet and salty take. They use a whole log rather than slices, though.
Because the genoa salami crisps up, you basically turn them into meat chips that are perfect for dipping into things.
You’re going to love these easy salami chips!!!
Tips and Tricks
- These salami chips make a great football party appetizer idea. But truly they are great for any kind of party!
- Baking them long enough will depend on the heat of your oven. You want edges to start to curl and they will get browned. You’ll want to test them out after the initial timer goes off and see if they need more time.
- If there is any grease released during cooking, you can remove them from the pan when done and place them on a plate layered with a few paper towel to drain.
- For best results, use store-bought salami that has been cut in uniform slices. Otherwise some cook faster than others and some will burn while others won’t be crispy.
- You may be able to make these in an air-fryer! I haven’t used one yet so I can’t speak to timing, but I think this would be delicious when made in one.
Frequently Asked Questions
They’re so good you probably won’t have any left, but if you do, just store them in the refrigerator in an air-tight container.
Yes! They make a great make-ahead appetizer. You can make them a couple of days ahead and then just pop them in a warm oven for a few minutes before serving.
You can serve these on their own or pair them with a creamy dip. Different types of mustard are also a great idea! Except that I don’t like mustard so, ew.
Salami Chips are a delicious snack idea that is easy to make ahead for a crowd. Try them next time you have people over!
Related Recipes
- Salami and Pepperoncini Pizza – perfect for family movie night.
- Loaded Tater Tots with Buffalo Aioli – game day food does not get any better than this.
- Best Chip Dip. Ever. – creamy, savory, full of Old Bay – what more could you want?
- Ham and Cheese Puff Pastry Pinwheels – a perfect make-ahead party dish.
Crispy Salami Chips
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 package Sliced Genoa salami (or other type of salami) 12 slices
Instructions
- Place parchment paper on two baking sheets.
- Separate the salami slices between the two sheets leaving space in between each slice.
- Bake in a 375 degree oven for about 10 minutes.
- Flip over the salami slices halfway through baking.
- Edges should be crispy and starting to curl.
- Move salami to a rack to cool.
Notes
- These salami chips make a great football party appetizer idea. But truly they are great for any kind of party!
- Baking them long enough will depend on the heat of your oven. You want edges to start to curl and they will get browned. You’ll want to test them out after the initial timer goes off and see if they need more time.
- If there is any grease released during cooking, you can remove them from the pan when done and place them on a plate layered with a few paper towel to drain.
- For best results, use store-bought salami that has been cut in uniform slices. Otherwise some cook faster than others and some will burn while others won’t be crispy.
- You may be able to make these in an air-fryer! I haven’t used one yet so I can’t speak to timing, but I think this would be delicious when made in one.
Mine came out burnt around the edges and that was the only part that was crisp. How to remedy that? They tasted great but were really ugly. lol
Oh no! I’m sorry to hear that! I would try to turn the oven up a little as all ovens cook differently. And then watch the time and remove them before the outsides get ugly. Also, spread them out on the pan. I know sometimes when there are too many things on my sheet pan (I like to cram it full of stuff) it doesn’t crisp up the same. And if all else fails, maybe try something like a roasting rack to get air underneath. I hope it goes better next time!