Salami Jerky Snack
By Catherine Newman
Makes: 4 servings
Total carbohydrates: 1 gram
Hands-on time: 1 minute
Total time: 15 minutes
I initially called these salami chips, but the truth is that they’re more crispy-chewy than straight-up crisp: kind of like beef jerky – and just as addictively, salty, meaty, and delicious. Plus, one serving has about 6 grams of protein, which is pretty good. You will make some for your kids’ (or your own) lunchbox, but then you will eat them all and you will have to make some more. Be sure to experiment with different kinds of salami to figure out what you like best.
4 ounces thinly sliced salami (ideally something Italian and/or dry-ish)
Heat the oven to 350 and line a baking sheet with foil or parchment paper for easy cleanup.
Arrange the salami on the sheet so that it’s not overlapping, and bake until it’s just barely beginning to brown and the edges are curling up, around 12-15 minutes.
Cool on a paper-towel lined plate, then blot with another paper towel. Eat right away (I like to dip them in a blob of yellow mustard), or store the cooled chips in a zipper-lock bag in the refrigerator. You should keep them in the fridge, but also know that it’s fine to keep them at room temperature for a couple hours, if you’re bringing them to snack on at work or school.
Variation: I’m lazy, so I mostly make these in the microwave, but it’s kind of a trial-and- error proposition: Arrange non-overlapping slices of salami on a paper towel on a plate (I do about 4 at a time), cover with another paper towel, and microwave until the salami just starting to brown, around 30-45 seconds. The chips will crisp more as they cool.