These little salami crisps are the kind of snack that takes me right back to church suppers, card tables, and bowling nights where every good cook brought something salty and irresistible. Dad baked trays of these for his bowling league tournaments back in 1977, long before anybody around here used the words “low carb,” and folks still hovered over the pan the same way they do now. With just a few ingredients, they come out savory, crisp, and wonderfully old-fashioned in the very best way.
Serve these crisps warm or at room temperature with a bowl of dill pickle slices, celery sticks, or a little dish of mustard for dipping. They also sit nicely alongside deviled eggs, a relish tray, or a simple soup for lunch, and they make a mighty fine party nibble with iced tea, beer, or a classic highball if you are setting out a snack spread for company.
Low Carb 3-Ingredient Salami Rutledge Crisps
Servings: 6
Ingredients
24 thin salami slices
Directions
1. Heat the oven to 375°F and line a large baking sheet with parchment paper.
2. Arrange the salami slices on the prepared baking sheet, leaving a little space between each one.
3. Top each salami slice with a small mound of shredded cheddar, then sprinkle lightly with Italian seasoning.
4. Bake for 8 to 10 minutes, until the cheese is melted and deeply golden around the edges and the salami has crisped.
5. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then transfer to a plate and serve.
Variations & Tips
Cheese swap: Sharp cheddar gives these plenty of flavor, but Parmesan or a mix of cheddar and mozzarella will make a fine batch too. Parmesan bakes up especially lacy and crisp.
Keep them evenly sized: Try to use salami slices that are close in size and thickness so they bake at the same rate. If some are much thicker than others, pull the smaller ones off the tray first.
Add a little heat: A pinch of red pepper flakes on top of the cheese gives these an extra spark without changing the simple spirit of the recipe.
Make-ahead note: These are best the day they are made, but you can cool them completely and keep them in a loosely covered container for several hours if you are taking them to a party or potluck.
Try pepperoni: If salami is not what you have on hand, pepperoni works much the same way and gives you a slightly spicier, curlier crisp.
