Name: Crispy Baked Salami
Prep time: 5 min
Ingredients: Salami; Dried meats

Crispy, salty, meaty, light yet satisfying, super quick nibbles. Simply pop your thinly sliced salami or dried meats on a baking parchment lined baking tray and cook in the oven for 10 – 15 minutes. Drain on kitchen paper. That’s it! Delicious as they are or with a light dip.

I first made these a few years ago when going to a friend’s house for drinks. It was all very last minute so when she asked me to bring some nibbles, I frantically had to search my kitchen to see what I had in stock. Luckily I had a tin of chickpeas with which I was able to make some hummus and I had a stack of salami. (My husband was going through a salami bagel phase for lunch!) I’d read about baking salami before so I had a quick google and popped some in the oven. They were so simple, tasted fabulous and looked impressive. I didn’t serve them with the hummus (I found some carrots for that), I just presented them on their own which was perfect. (My husband did not have any lunch the following day but hey, it was worth it!)

If the salami is very thinly sliced they won’t be strong enough when baked to scoop up a dip. If you want to use them in this way, use a thickly sliced salami which will probably need to be cooked for 15 minutes and serve with a very soft dip such as yoghurt mixed with some Dijon mustard and a touch of lemon juice and salt and pepper.

If you have some salami coming to the end of its Use By Date, this is an excellent way of using it up and extending the length of time you have to eat it by a couple of days. once cooked, store in an airtight container in the fridge.

Crispy Baked Salami

Crispy, salty, meaty, light yet satisfying, super quick nibbles.

Course Nibbles

Cuisine Western

Keyword Baked, Crispy, Salami

Prep Time 5 minutes

Author Susan

Ingredients

Salami
Dried meats

Instructions

Equipment:

baking parchment lined baking tray(s)
kitchen paper

Method:

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Lay the salami and/or dried meats on the parchment lined baking trays. They will shrink as they cook so you can lay them out quite close together.
Cook for between 10 – 15 minutes depending on the thickness of the meat. Remember they will continue to crisp as they cool.
Take them out of the oven and transfer from the tray to some kitchen paper to absorb any fat rendered whilst cooking.
They are ready to serve as soon as they are cool. Store in an airtight container in the fridge.