These little salami provolone crisps remind me of the sort of no-fuss appetizer that always showed up early at summer cookouts, set out beside the pickles and relish tray while the grill was still heating up. They are wonderfully simple, made with just three ingredients, and they bake into a salty, crunchy bite with plenty of old-fashioned snack-table charm. If you need something quick for guests, game day, or a low carb nibble to keep folks happy before supper, this is the kind of recipe that earns its keep.
Serve these crisps warm or at room temperature with a dish of olives, crisp celery sticks, cucumber slices, or a little bowl of marinated peppers. They also go nicely alongside ranch dip, spicy mustard, or a simple antipasto platter with cherry tomatoes and pickles. For drinks, they pair especially well with iced tea, sparkling water with lemon, or a cold light beer on a hot day.
Low Carb 3-Ingredient Salami Provolone Crisps
Servings: 6
Ingredients
24 thin salami slices
12 slices provolone cheese, cut into quarters
1 teaspoon Italian seasoning
Directions
1. Preheat your oven to 375°F and line a large baking sheet or two with parchment paper for easy cleanup.
2. Arrange the salami slices in a single layer on the prepared baking sheet, leaving a little room between them.
3. Place one quarter-slice of provolone on top of each salami slice, then sprinkle the Italian seasoning evenly over all of them.
4. Bake for 8 to 10 minutes, until the salami edges are crisp and the cheese is melted, bubbly, and lightly 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.
Variations & Tips
Peppery version: Add a small pinch of cracked black pepper or a light dusting of red pepper flakes before baking if you like a little extra kick with the salty cheese and salami.
Different cheese: Mozzarella will give you a milder bite, while sharp cheddar brings a stronger flavor and deeper color. Just use a firm cheese that melts well and does not release too much moisture.
Crisping tip: Watch closely during the last couple of minutes, because salami can go from pleasantly crisp to too dark in a hurry. If your slices are thicker, they may need an extra minute or two.
Make-ahead note: These are best the day they are made, but you can bake them a few hours ahead and let them cool completely. Set them out uncovered at room temperature so they keep their crunch.