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Salami Crisps

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These simple salami crisps are a revelation for anyone seeking a savoury, high-protein snack that requires minimal effort. By slowly baking paper-thin slices of Genoa salami, the fat renders down, leaving behind a shatteringly crisp texture and a concentrated, peppery flavour. It is an excellent alternative to traditional crisps or crackers, offering a satisfying crunch without the need for added carbohydrates.

As a diabetes-friendly option, these homemade crisps are perfect for evening nibbles or as a salty garnish for seasonal salads and creamy soups. They are best prepared in small batches to maintain their freshness, though they rarely last long once the tray leaves the oven. Serve them on their own or with a light chive-flecked soured cream dip for a more indulgent treat.

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Ingredients for Salami Crisps

  • 24 paper-thin slices (4-inch rounds) Genoa salami (110g)

  • parchment paper

How to make Salami Crisps

Put oven racks in upper and lower thirds of oven and preheat oven to 163°C.

Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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