SLTS Salami Chips with Grainy Mustard Chips image p 105

Today on the show we highlight Super Bowl snacks and this version of the chip/dip combo is perfect for game day. If you’ve ever crisped up prosciutto, either on it’s own and tossed into a salad or wrapped around a piece of asparagus, then you know how delicious crispy cured meat can be. This recipe for Salami Chips with Grainy Mustard Dip comes from Cynthia Nims’ book Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites published by Ten-Speed Press.

In the book she writes that the recipe is so easy that she was almost embarrassed to include it in the book. And while the preparation is easy, sourcing the right size and slice of salami is an important step. Cynthia says to “find a salami that’s 11/2 to 21/2 inches in diameter, for easy snacking size. If it’s not presliced and there’s a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut very thin, even slices with your sharpest knife.”

Check back for more Super Bowl recipe ideas in the next few days and hear Cynthia talk about her Five Spice Duck Skin here.

 

 

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