When we think of salty snacks, chips usually come to mind. A new cookbook expands that view with some delicious new ideas. Food writer Cynthia Nims has written or worked on more than a dozen cookbooks celebrating food in the Northwest. Her latest will satisfy any snack attack. She calls her book, very aptly, Salty Snacks.
More information on Cynthia Nims and her cookbook Salty Snacks.
Salami Chips with Grainy Mustard Dip (from “Salty Snacks” by Cynthia Nims)
1/4 cup sour cream
2 tablespoons grainy mustard
1/4 cup top-quality mayonnaise
2 tablespoons Dijon mustard
8 ounces thinly sliced salami
- To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
- Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
- Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 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.