I have been forced to stay out of the kitchen and find creative ways to create yummy snacks. To be honest, sheltering-at-home could not have come at a more challenging time. I am getting married in August, and I have been doing my best to eat right and move my body more. However, there’s always something about being stuck in the house that makes me want to snack.
My fitness trainer has always said that it’s not how much you eat, it’s about what you eat. I have been trying to stay disciplined by focusing on low-carb meals, no bread, and having a much-needed cheat day every Sunday.
My latest obsession are salami chips, which has the perfect crunch.
Typically, I like to devour these tasty treats, solo. But what I like most about these chips is that they are super easy to create. Salami chips are the best substitute, in my opinion, when I don’t want to indulge in bread and/or chips. You can add my suggested dips of pimento cheese, spicy mustard, or creamy horseradish.
1 package sliced salami
2 sheets of parchment paper
1/2 cup spicy mustard
1/2 cup pimento cheese
1/2 cup creamy horseradish
3 small ramekins for the sauces
Heat oven to 325 degrees. Put parchment paper on the baking sheet.
Lay slices of salami on the parchment paper.
Bake in the oven for 8 to 10 minutes.
Bake until evenly brown.
Remove from tray and place on paper towels to drain any excess grease.
Once you take the pan out of the oven and allow them to cool, the salami chips will become more crispy.
Serve with spicy mustard, pimento cheese, or creamy horseradish.