Cover with plastic wrap and refrigerate about 2 hours.
Preheat oven to 375F.
Line 2 15x10x1-inch baking pans with parchment paper or silicone baking mats.
Credit: James Carriere
Set 2 oven racks at the center-most positions.
Lay the salami slices out in a single layer in the baking pans.
Bake until they are evenly browned and rigid, about 15 minutes.
Transfer to paper towels to drain and cool.
The salami will crisp further as it cools.
Arrange the salami chips in a bowl or on a plate, with the dip alongside.
Cooking times:
If you have thicker slices of salami, bake your chips a minute longer.
Reduce cooking time by a minute.
Storage:
Place salami chips in an airtight container.
Cover and chill dip and chips up to 3 days, if desired.
2,000 calories a day is used for general nutrition advice.
