Salami Chips with Roasted Garlic White Bean Dip. Delicious baked salami that becomes meat chips for dipping in your roasted garlic white bean hummus.
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.
How to scale up salami chips for a crowd:
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.
These salami chips with roasted garlic white bean dip are a great appetizer before any of my romantic meals for two at home, or they’re great for a crowd–just triple the recipe.
If you’re looking for a sweet dip to serve for dessert, try my Indoor S’mores Dip.
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
- 1/4 teaspoon salt
- 1/4 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
- First, preheat the oven to 375.
- 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.
- Roast the garlic for 45 minutes. Remove from the oven, but keep the oven on.
- 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.
- 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 at 375 for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool.
- The salami chips stay crispy for up to 2 days.
Amount Per Serving: Calories: 355Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 30mgSodium: 925mgCarbohydrates: 28gFiber: 6gSugar: 1gProtein: 16g