These salami crisps are one of those things that's more about a technique than an actual recipe. You'll find this alternative to standard chips makes for a great low-carb, high-protein snack; it's also unusual and striking enough to impress friends at a cocktail party or book club.
Here, I've paired these crisps with a quick guacamole—the fresh, fruity avocado plus the acidity of the lemon balance well against the rich and salty salami. Another great alternative is to dip these chips into a grainy mustard.
I used an uncured salami from Applegate Farms (this isn't a sponsored post, I just like their products). Whatever salami you choose, make sure it is sliced very thin, to ensure that they crisp up well.
- 4 ounces thinly-sliced salami
- 1 small avocado
- juice of 1/2 lemon
- one or two Tablespoons of minced red onion
- Tabasco, to taste (optional)
- salt, to taste
Preheat oven to 375 degrees. Place salami slices in one layer (no overlapping) on one or two baking sheets; I used my Mario Batali Cast Iron Pizza Pan. Bake for about 10 to 12 minutes, keeping an eye on the slices to make sure they don't burn. They're ready when the slices are evenly browned, beginning to curl up, and crisp. Remove from the oven and transfer to a plate covered in paper towel. Let the slices drain; they'll crisp even more as they cool.
While the salami cools, mash the avocado with the lemon juice, onion, Tabasco (if using) and salt in a small bowl. Or just use your favorite guacamole recipe!
Place a small dollop of guacamole onto each crisp. Top with some additional minced red onion.
If you want to make only a few of the salami crisps (great for crumbling on a salad or baked potato), you can just bake them in the toaster oven!
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