SALAMI CHIPS WITH GRAINY MUSTARD DIP
Feel free to play around with different types of salami for this recipe. I'm lucky to live in the hometown of Salumi, the little sliver of meat-lover's heaven here in Seattle, founded by master salumist Armandino Batali and carried on today by his daughter Gina Batali and son-in-law Brian D'Amato. I love the results from crisping up the sopressata and finocchiona from Salumi for this snack. I've noticed Salumi products in some top-flight delis and specialty food shops around the country. But use any really good salami you can find. I've also used mainstream salami available at the grocery store with decent results as well.
Provided by @MakeItYours
Number Of Ingredients 5
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
