Keto Crispy Salami Chips with Herb Dip

If you miss the crunch of regular chips on a keto diet, these keto crispy salami chips with herb dip are about to make your day.

They’re made with thinly sliced Genoa salami that gets baked until perfectly crispy. Once they cool down, they turn into these crunchy little chips that are honestly hard to stop eating.

The herb dip is cool, creamy, and loaded with fresh herbs. It comes together in about two minutes and pairs so well with the salty, savory chips.

The whole recipe is low carb and keto friendly, so you can snack without worrying about your carb count. Great for game day, parties, or just a regular afternoon snack.

If you’ve never tried baking salami before, you’re going to be surprised at how good it gets. Let me show you how to make them.

Why You’ll Love This Recipe

Zero Carb Crunchy Snack – Salami chips have virtually zero carbs so you can snack without worrying about your macros.

Satisfies That Chip Craving – These get genuinely crispy and crunchy just like real chips but are 100% keto friendly.

Ready in Under 20 Minutes – From start to finish you only need about 15 minutes to have a full snack platter ready.

Only 3 Ingredients for the Chips – You just need salami and two seasonings so there is almost no prep work involved.

Recipe Ingredients

For the Chips

• 6 oz Genoa Salami, thinly sliced
• 1/4 tsp Black Pepper
• 1/4 tsp Italian Seasoning

For the Herb Dip

• 1/2 cup Sour Cream
• 2 tbsp Mayonnaise
• 1 tbsp Fresh Chives, finely chopped
• 1 tbsp Fresh Dill, finely chopped
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Salt

How To Make

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2

Arrange the salami slices in a single layer on the prepared baking sheets, making sure they do not overlap. Sprinkle lightly with black pepper and Italian seasoning.

Step 3

Bake for 10 to 13 minutes, until the salami slices are darkened around the edges, slightly curled, and beginning to crisp. They will still feel slightly pliable when hot.

Step 4

While the salami bakes, prepare the herb dip. In a small bowl, whisk together the sour cream, mayonnaise, chives, dill, garlic powder, onion powder, and salt until smooth. Refrigerate until ready to serve.

Step 5

Transfer the baked salami to a plate lined with paper towels and let them cool for 5 minutes. They will become perfectly crispy and crunchy as they cool.

Step 6

Arrange the salami chips on a serving platter alongside the bowl of herb dip. These are a crowd-pleaser every single time.

Tips

Pat the Salami Dry Before Baking

A lot of deli salami has a thin layer of oil or moisture on the surface. Before you lay the slices on the baking sheet, give each one a quick pat with a paper towel.

This helps them crisp up faster and more evenly in the oven. If you skip this, some slices will come out greasy and floppy instead of crunchy.

Don’t Pull Them Out Too Early

When the salami slices are still in the oven, they’ll look soft and bendy and you’ll think they’re not done. That’s completely normal. They crisp up as they cool, not while they bake.

You want the edges to be noticeably darker and the slices slightly curled. If they still look the same color as when they went in, give them another 2 minutes.

The worst thing you can do is pull them too early because they’ll never crisp up properly once they cool. It’s better to go slightly longer than to undershoot it.

Make the Dip Ahead of Time

The herb dip actually tastes way better if you make it at least 30 minutes before serving and let it sit in the fridge. The garlic powder, onion powder, and herbs need a little time to blend into the sour cream.

If you mix it and serve it immediately, the flavors will taste separate and a little flat. After 30 minutes in the fridge, everything melds together and the dip has that rich, well-seasoned flavor you’re going for.

More Recipes

• Keto Peanut Butter Buckeyes
• Low Carb Chocolate Bark with Sea Salt
• Low Carb Coconut Macaroons
• Low Carb Cookie Dough Truffles
• Low Carb No-Bake Strawberry Cheesecake Bites

Frequently Asked Questions

Can I use a different type of salami for this?

Genoa salami works best because it’s thinly sliced and has a nice fat content that crisps up beautifully. You can also use hard salami or sopressata – just make sure the slices are thin so they get crispy instead of staying chewy.

Avoid thickly cut deli salami because it won’t crisp properly and can end up tough. Pepperoni is another great option if you want a spicier version of these chips.