These little crisps have the kind of old-fashioned charm that never goes out of style. They remind me of the sort of snack a good neighbor would carry over on a paper plate, still warm from the oven, for cards, church suppers, or a long evening at the bowling alley. With just four simple ingredients, low carb salami Biltmore crisps bake up salty, savory, and wonderfully crunchy, with the parmesan turning into a lacy golden edge that makes them mighty hard to stop eating.
Serve these crisps as a cocktail nibble with pickles, olives, and raw vegetables, or set them alongside a bowl of soup or a hearty salad for a light lunch. They also make a fine addition to a relish tray, and if you are putting out snacks for a gathering, a little dish of mustard or a cream cheese dip goes very nicely beside them.
Low Carb 4-Ingredient Salami Biltmore Crisps
Servings: 6
Ingredients
24 thin slices salami
Directions
1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. In a small bowl, stir together the mayonnaise and Dijon mustard until smooth.
3. Arrange the salami slices on the prepared baking sheet, leaving a little space between them. Spread about 1/2 teaspoon of the mustard mixture over each slice, then sprinkle parmesan evenly on top.
4. Bake for 8 to 10 minutes, until the salami edges are curled and sizzling and the parmesan is melted and deeply golden.
5. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then transfer to a plate and serve warm or at room temperature.
Variations & Tips
For extra crispness: If your salami is a little thicker, bake a minute or two longer and be sure to let the crisps cool before moving them. That cooling time is what helps them set up with the best crunch.
Cheese choice: Finely shredded parmesan works best because it melts quickly and makes those lacy edges. If you only have grated parmesan, it will still work, though the texture may be a bit more even and less delicate.
Make them a little spicier: A pinch of black pepper or a tiny dab of prepared horseradish stirred into the topping gives these an old supper-club sort of kick without adding much fuss.
Small batch tip: This recipe is easy to cut in half for a quiet evening snack, but it also doubles nicely for a party tray. Just bake in batches so each crisp has room on the pan.
