Name: Salami Chips
Cook time: 5 min
Total time: 15 min
Ingredients: 8 ounces Genoa salami, thinly sliced

Co-host Geoffrey Zakarian's dish Salami Chips, as seen on The Kitchen, Season 16.

Salami Chips

Genoa salami, thinly sliced

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.

These were great! Mine were a bit thicker (I’m diabetic and won’t get near my mandolin-clumsy + diabetic is a sad combo!).  After 10 minutes I drained off the fat and put them back in for another 10 minutes. My uneven cutting = some crispy and some with a little more “chew” to them but I’m ok with that; after all, this is a Keto-friendly snack, not rocket science!

I followed what what written above but they were already burnt 3 minutes in. 

Geof you did it again !  Love these and insist this is the only way to eat salami now

These are super!  My boys (ages 14 &amp; 10) LOVE them and so do I.  They are easy to make, which is good since they don’t last long at all.  Thanks for such a simple but great idea.

ITS AMAZING! Kind of tasted like bacon, both my mom and sister said so. I agree, it’s weird but very good!!

My guests were amazed at the crispness and taste.  I loved the uniqueness and the super easy, quick prep. 

Salami Chips

Cook Time: 5 minutes

Total: 15 minutes

Servings: 12

Author : Geoffrey Zakarian

Ingredients

Instructions

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