I had some pre-sliced salami remaining from an event that I wanted to use, but I wasn’t sure how. We were going to a wine tasting at a friend’s house, where we would be tasting Italian wine—Dolcetto from the Piedmont region, to be precise—and that seemed like a perfect time to serve the salami, but how did I want to present it?
Years ago, I saw a recipe—I don’t recall where—for baked salami chips, and I remembered it was easy and produced a deliciously different appetizer, so that’s what I decided to do with my leftovers for our wine-tasting event.
Baked Salami Chips
Serves about 8
24 ounces sliced salami of your choice—sopressetta is delicious, but any pre-sliced or thinly sliced salami will work.
Preheat the oven to 325° F.
On a parchment-lined, ungreased sheet pan, lay out the salami slices in a single layer. (Slices can touch each other, as they will shrink during the baking process.)
Bake for 10-12 minutes. Watch carefully, as they crisp quickly near the end of baking. As with cooking bacon, be careful of the hot grease. Dab excess fat from salami wafers, and let cool before serving. These are best served the day they are made, but will keep, covered, in the refrigerator for a day.
Thyme with Sage 