Salami Chips n Dips

I low key hate my self for this, but also so don’t. This non recipe was inspired by my 11 year old, and while it’s essentially crispy carcinogens, I also know that hot dogs are delicious and that most of us have eaten plenty throughout our lives and have survived. My goal for this week’s food post was twofold; make something extremely simple since I’m still recovering from holiday cooking, and create fun Nosh for game day. Think of this as a fun variation on beef jerky. These chips could not be easier to whip up, and serving them with a choice of dips makes it extra. They keep in the fridge for a week, simply heat up uncovered to re-crisp.

You’ll need:
A whole thin salami, sliced thin into 1/4 inch round slices
Dip or dips of your choice. I used Dijon mustard, guacamole, and hummus.

Preheat oven to 400. Spray a large aluminum pan with non stick (I use an olive oil spray). Place the salami slices in a single layer in the pan. I use an olive oil spray bottle to mist the slices on top. Bake about 25 minutes or until crisp. Let cool slightly and serve with dips.