Best 6 Salami Crisps Recipes

SALAMI CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

SALAMI CRISPS WITH SOUR CREAM AND BASIL

Steps:

• Preheat the oven to 325 degrees F.
• Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
• Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
• Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
• REGION/ORIGIN: Trentino
• GRAPE/VARIETAL: Chardonnay and Pinot Noir
• RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
• REGION/ORIGIN: Spoltore, Abruzzo
• GRAPE/VARIETAL: Montepulciano d'Abruzzo

ITALIAN CHOPPED SALAD WITH SALAMI CRISPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Using hand-held plane grater, grate 1 clove garlic then grate Romano cheese. In large bowl, toss garlic and cheese with torn pita and 1 tablespoon olive oil to coat well. Spread in even layer on cookie sheet.
• Bake 15 to 20 minutes, stirring once halfway through toasting, until toasted and golden brown. Remove from oven; transfer Croutons to bowl. Set aside to cool. Leave oven on and parchment paper on cookie sheet.
• In jar with tight-fitting lid, place vinegar, mustard and 1/2 teaspoon olive oil. Grate 1/2 clove garlic into jar using hand-held plane grater. Add salt and pepper. Screw lid on jar; shake jar vigorously to combine. Set Dressing aside.
• Spread salami strips on same paper-lined cookie sheet. Bake about 15 minutes or until crisp. Remove from cookie sheet to plate; cool slightly.
• Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.

CREAMY PASTA WITH CRISPY SALAMI

Steps:

• Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.

SALAMI CHIPS WITH GRAINY MUSTARD DIP

Steps:

• To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
• Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
• Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
• Arrange the salami chips in a bowl or on a plate, with the dip alongside.

SALAMI CHEESE CRISPS

Steps:

• Place 2 meat pieces, 1/4 cup cheese and 1 Tbsp. chilies on half of each tortilla; fold tortilla over to enclose filling.
• Melt butter in large skillet on medium heat. Add 2 of the tortillas; cook 2 to 3 minutes on each side or until tortillas are lightly browned on both sides and cheese is melted. Repeat with remaining 2 tortillas.
• Cut in half to serve.