Like a lot of my favorite recipes, these crispy salami chips are a copycat recipe from one of my favorite places in the Wood River Valley.
I make up recipes sometimes, sure. And sometimes I just go out to eat and then try to copy the ideas of more talented chefs than I. It’s a sickness. But it also results in a ton of delicious recipes, like this Konditorei Salad from Sun Valley Resort, this beet salad inspired by a dinner at Trail Creek Cabin with my mother-in-law. Oh yeah, and this butternut squash and kale salad (and this one), inspired by one at my favorite sandwich place, Bigwood Bread.
I enjoyed these salami chips at a wine bar in my new town called diVine, which is more famous for their delicious wine and indulgent fondue. A few friends and I ordered this as almost an afterthought, only to be blown away by the amount of salty, fatty goodness packed into these little crispy discs. It’s like baked prosciutto or bacon, but with the wonderful flavor of salami.
If you find Whole30 compliant salami, these are actually Paleo and Whole30. Otherwise, they are probably just gluten-free, but always check the packaging of the salami you buy. I used pre-sliced because I knew the slices would be more consistent and easier to bake that way, but if you want to slice these yourself, go for it. Just do it as thinly as you can without being able to see through it — probably about 1/32 of an inch.
And yeah, make the dipping sauce. It totally enriches the whole experience, with the mustard cutting the richness of the fat and the thyme adding a fresh, herby note.
- 5 ounces pre-sliced salami (dry, aged — such as Columbus)
- 2 Tbsp dijon mustard
- 1/4 tsp prepared English mustard, such as Coleman’s
- 1 tsp mayonnaise
- 2 tsp fresh thyme, minced
- Preheat oven to 350. Line a baking sheet with foil, then place a wire rack on top. Lay salami on top of the rack. Bake in oven for 9-11 minutes, or until they begin to brown around the edges. Let cool — they will not be crispy when they first come out, but they will be as they cool. If they cool and are not crispy, bake for another two minutes.
- Meanwhile, combine remaining ingredients in a small bowl. Serve alongside the salami chips to add a bright, herbal flavor.