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How to Make Crispy Salami

Love Bacon? Wait Till You Try Salami Chips!

A couple of weeks ago at the fifth annual Burger Bash in South Beach, Michael Symon took home the top honor for best burger. While some people argued it was his mother-in-law's secret sauce that made the burger people's choice, I believe it was the crispy salami that made the burger win. Crispy salami is like bacon — it makes everything taste better! It's an easy and delicious appetizer served on its own, and when tossed in a sandwich or burger, the crispy salami takes it to a whole new level. Inspired by Symon's burger, I tested out two methods for making salami chips. To find out which I preferred, keep reading.

First, I simply pan-fried the salami in a hot pan. It shrinks in size, but like bacon, pops and sizzles with fat. Since I prefer to bake bacon, I applied the same technique for the salami. You can cook twice as much, and you don't have to worry about flipping the salami. Here's how it's done:

Crispy Salami

Crispy Salami Recipe


  1. 30 slices of genoa-dry Italian salami


  1. Preheat the oven to 325 degrees F.
  2. Line a large baking sheet with foil and arrange the salami in a single layer on top.
  3. Bake for 20 minutes, until the salami is crispy and chip-like.
  4. Carefully transfer to paper towels and blot to remove the fat. Let cool.
  5. Enjoy alone, with cheese, or in a sandwich or burger!

Serves 8-10.

Average ( votes):
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Susannah-Chen Susannah-Chen 4 years
Gee2963637, any cheese'll do the trick, but I'd bet the classic Italian combination of mozzarella or provolone would be fun.
Gee2963637 Gee2963637 4 years
What cheese would go well with this?
Susannah-Chen Susannah-Chen 5 years
Jim D: LOL
chiefdishwasher chiefdishwasher 5 years's twin is out of the closet.....
vizslalvr vizslalvr 5 years
Symon's burgers are divine. I really want to try this but I think the fiance would get mad if I kept crispy salami around the house while he's trying to cut back on cholesterol ...
fuzzles fuzzles 5 years
lauren lauren 5 years
Oh what a wonderful idea! Thanks, I will have to give it a try!
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