CRISPY SALAMI CHIPS
These are a delicious party appetizer idea!! Baked Salami Chips are a snack you won't stop eating!
Provided by Sharon Garofalow
Categories Snack
Time 15m
Number Of Ingredients 1
Steps:
- Place parchment paper on two baking sheets.
- Separate the salami slices between the two sheets leaving space in between each slice.
- Bake in a 375 degree oven for about 10 minutes.
- Flip over the salami slices halfway through baking.
- Edges should be crispy and starting to curl.
- Move salami to a rack to cool.
Nutrition Facts : ServingSize 1 chip, Calories 38 kcal, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 213 mg, Carbohydrate 1 g, UnsaturatedFat 3 g
SALAMI CHIPS
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 servings (about 16 slices)
Number Of Ingredients 1
Steps:
- Preheat the oven to 375 degrees F.
- Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.
SALAMI CRISPS WITH SOUR CREAM AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 pieces
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F.
- Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
- Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
- Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
- REGION/ORIGIN: Trentino
- GRAPE/VARIETAL: Chardonnay and Pinot Noir
- RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
- REGION/ORIGIN: Spoltore, Abruzzo
- GRAPE/VARIETAL: Montepulciano d'Abruzzo
SALAMI CRISPS
Salami chips.
Categories Pork Bake Low Carb Kid-Friendly Quick & Easy Back to School Gourmet Small Plates
Yield Makes 24
Number Of Ingredients 3
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
SALAMI
Here's a great salami recipe. You can add spices to make pepperoni too.
Provided by BEULAH MAE
Time P1DT1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
- Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg
SALAMI CHIPS WITH GRAINY MUSTARD DIP
Provided by Cynthia Nims
Categories Mustard Bake Super Bowl Condiment Meat Poker/Game Night
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
- Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
- Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
- Arrange the salami chips in a bowl or on a plate, with the dip alongside.
SALAMI CHEESE CRISPS
If you like crepes and quesadillas, you'll like these supremely simple-to-make Salami Cheese Crisps. Serves four in just 17 minutes!
Provided by My Food and Family
Categories Meal Recipes
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place 2 meat pieces, 1/4 cup cheese and 1 Tbsp. chilies on half of each tortilla; fold tortilla over to enclose filling.
- Melt butter in large skillet on medium heat. Add 2 of the tortillas; cook 2 to 3 minutes on each side or until tortillas are lightly browned on both sides and cheese is melted. Repeat with remaining 2 tortillas.
- Cut in half to serve.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 790 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 1 g, Protein 12 g
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- Prepare the dip: In a small bowl, mix together the sour cream or yogurt, sea salt, black pepper, garlic powder, onion powder and hot pepper sauce. Cover and refrigerate.
- Arrange the salami slices in a single layer on the prepared baking sheet. Bake until the edges curl, 12-14 minutes. The salami slices will still be pliable at this point.
- Transfer the salami chips to paper towels. Allow to cool for 10 minutes. They will crisp up as they cool.
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