When I lived in Chicago, there was an Italian restaurant that made a chopped salad that I became obsessed with. My favorite part of the salad was the crispy chunks of ham they used instead of bacon. I assume they used prosciutto because they had plenty of it and made good use of the odd bits left over from dishes that called for nice flat slices of ham.
But I didn’t start making my own crispy prosciutto until I saw a version of it in Chrissy Teigen’s first cookbook. cravings. Since then I’ve been making them regularly and use them as toppings for many dishes and serve them on cheese and charcuterie boards as a crunchy treat that sometimes doubles as crackers for my carb avoiding friends.
Seeing how much my friends loved the “prosciutto chips,” it didn’t take me long to apply the same technique to salami and start making “salami chips.” They take a little longer to cook, but they’re extremely satisfying. Think of those coveted pepperoni chunks on a pizza that brown and crisp around the edges — if you’re like me, that’s the reason to eat a pepperoni pizza.
Like the ham chips, this is a 1-ingredient recipe. You simply lay them flat on a piece of parchment paper and bake them in a preheated 350°F oven. They release some of the fat when they bake [naturally] into the salami and coats them to keep them from drying out. I love the way the sides of the salami slices are ruffled as they bake.
Baking them for 15 to 20 minutes will cool them down and crisp — but not crisp — and retain some of the texture and bite of the salami. The more times you bake them, the crispier they will be. You’ll need to check them frequently if you’re baking them for more than 20 minutes to make sure they aren’t burning.
You can use the salami chips in the same way as the prosciutto chips, or you can use them for a twist on the proverbial chip and dip and serve them with French onion dip for a simple and novel snack or game day treat.
4 ounces thinly sliced salami slices
French onion dip, optional
1. Preheat oven to 350°F.
2. Prepare half a baking sheet with a piece of parchment paper.
3. Place the salami slices on the parchment paper in straight lines, equidistant from each other.
4. Place in the preheated oven for 15-20 minutes or until slightly crispy on the edges. Make sure and check after 10 minutes and crispy to your liking. I prefer 20 minutes. Add more time if you like them crispier.
5. Remove from the oven and let cool. This last step is essential as they only become crispy once they have cooled. Place the chips between two sheets of kitchen paper to blot off the oil while they cool.
6. Eat as a snack, add to a cheese or charcuterie platter, or serve with French onion dip with sour cream.