When it comes to party foods, my rule of thumb is to make sure there’s always an element of surprise and to serve something people don’t expect. These salami chips are my new go-to. While you may be used to serving salami on a cheeseboard or atop crackers, turning it into chips is even better. Not only do you reduce the amount of grease by baking them, but they’re also infinitely crispy and poppable, and who doesn’t love that? I made a bright, briny, herb-forward dip to go with these, but any dip works! Serve these as part of a bigger spread, or make up a batch to snack on during a movie marathon. Anything goes.

I call for Genoa salami here because it starts greasier, which helps it crisp up in the oven, and it’s not as hard as regular salami. Try this with other options at your own risk—be sure to watch them as they bake so they crisp but don’t burn.

Though I’m all for making things ahead, this is one recipe that’s best day-of. The salami chips won’t stay crispy if you make them ahead of time, but if you really need to, you can make the dip up to 3 days before. Just leave out the freshly cut chives until you’re ready to serve.

Made these? Let me know how it went in the comments below.

salami chipspinterest

PHOTO: RYAN LIEBE; FOOD STYLING: TAYLOR ANN SPENCER