Salami Chips + White Bean Dip

There’s a new love in my life, and I want to introduce you to him.  He’s thin, satisfying, and rich.


His name is Salami Chip.  He is everything I’ve ever wanted on an appetizer platter.

I baked very thin slices of salami on a baking sheet for about 10 minutes.  The edges crisp up in the oven, and the entire slice will crisp up as it cools.  I prefer pre-sliced Genoa salami, and unless you have the knife skillz of a ninja, I don’t think you could slice your own salami thin enough for this preparation.


I like dragging Mr. Chip through this white bean dip with roasted garlic quite frequently.  Pair this with a buttery Chardonnay, and you have an appetizer that I could eat every day at happy hour.  Salami (we’re on a first name basis, you know) is totally transformed in the oven to a crispy, addictive chip you just can’t quit.

If you’re hosting a party, plan on about 2 ounces of salami per person.  I buy the 4 ounce package, and the Mr. and I enjoy it on Fridays while I cook a leisurely date night meal.

Yes, these chips really are as good as they sound.  Bake up some salami chips for the big football thing going on sometime soon.  What’s it called?  The soup bowl?  The fantastic bowl?  Oh, it’s the Superbowl.  Right.  Is that a big deal?  I have no idea.  I’m just over here eating meat chips and loving life.


Salami Chips + White Bean Dip
Makes enough dip + chips for two
For the roasted garlic white bean dip:
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • 1 14-oz. can Great Northern white beans, drained and rinsed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons warm water
For the salami meat chips:
  • 4 oz. very thinly sliced salami
  1. First, preheat the oven to 375.
  2. Slice the top off of the head of garlic and place it in a small baking dish. Pour the olive oil on top and let it soak in while the oven preheats.
  3. Roast the garlic for 45 minutes. Remove from the oven, but keep the oven on.
  4. Meanwhile, make the bean dip: squeeze the cloves from the garlic bulb into the bowl of a food processor. Add all remaining ingredients. Pulse until smooth. Use extra warm water to thin it out, if desired.
  5. To make the salami chips, lay out the slices of salami on a large baking sheet. It's fine if they slightly overlap because they will shrink as they cook. Bake for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool.
  6. The salami chips stay crispy for up to 2 days.
My method for roasting garlic comes from How Sweet Eats.
The roasted garlic white bean dip is also adapted from her Everything Bagel Hummus.



  1. says

    I think every man ever just fell in love with you. Okay, let’s face it: I just fell in love with you! I’m ALL ABOUT salty fatty meats (majorly!) and I didn’t realize salami could get any better…salami in crunchy chip form that I can dip into other food? Shoot. me. dead.

  2. Vicki says

    This looks delish! I think another recipe to try for our “Plates on the Prairie” I hope you and hubby are enjoying life in St Louis.

  3. says

    I hope you don’t mind Christina, but I think I’m going to try and move in on this new love of your life! I’ve never had an affair before, but this is just too good to pass up! Just kidding, just kidding. You are a genius, I applaud you. All girls watching their carbs are going to die over this!

  4. says

    I have had along standing love for sliced genoa salami, I grew up on the stuff! Never though to make it into chips! This is such an incredible idea!

  5. says

    Mmm.. salami is delicious! And this appears to be a gluten free option!! I love finding recipes that are naturally gluten free and don’t require crazy ingredients – makes my life easier trying to cook for gluten free friends :D

  6. says

    OMG. This looks amazing! My sister actually used to make something similar (although slightly more lowbrow) to this growing up. We would microwave pepperoni slices and stack them with cheese. Yes, it was good. I’ll definitely be making this higher brown version of one of my favorite childhood snacks soon!


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