Appetizers: Salami Crisps

May 21, 2012

When I read the recipe for these little appetizers, I thought, “these are either going to be completely revolting or totally awesome.”  A normal person would probably shy away from a potentially revolting recipe, but I’m not normal. So of course, I tried the little fellas. Poor Mama and Daddy–they were coming up for Sunday lunch and had no idea that they were in for Guinea Pig Duty.

I just can’t help myself, Readers–when I come across a recipe that makes my “weird receptors” tingle, I just have to go there. It’s an affliction.

I did stack the deck a little by using really good (Boar’s Head) salami.  I also used Boar’s Head mustard because, well, let’s face it–Boar’s Head rocks.

If you’re ever making something potentially vile, and it contains an ingredient that Boar’s Head carries, invest in the Boar’s Head. Just my little tip, there.

I served these as pre-lunch nibbles, along with some chips and dip (because my husband thinks mustard is the devil) and they went like hotcakes. Daddy-o and I were particularly fond of them–maybe it’s something in our German roots that gives us an affinity for sausage-y, fatty meats. I had to restrain myself from eating dozens of them. Addictive little suckers.

Now I realize that football season is over, but now it’s baseball season, and these would be a great addition to a party menu while you cheer on your favorite team. If I serve them enough, it might ease Daddy’s pain when the dismal-looking Cubs come onto the field.  Not eliminate the pain, mind you–CubSuckage is a hard thing to bear–but a little easing (and a little eating) might be just the ticket to get him through the season.

Salami Crisps with Thyme Mustard

from Real Simple

serves 4

12 thin slices deli salami

1/4 cup honey mustard

1 teaspoon chopped fresh thyme (optional)

Preheat oven to 375 degrees. Place salami slices in a single layer on a rimmed baking sheet. Bake until crisp and edges begin to crackle, about 12 to 15 minutes, watching carefully so they do not burn. Remove and drain slightly on paper towels.

Combine honey mustard and thyme in a small dish.


{ 45 comments… read them below or add one }

Arnebya May 21, 2012 at 7:26 am

Hm. I have to admit it does sound sort of, um, ew/odd/disgusting. BUT! Like you, interest in peculiarity wins. Besides, they LOOk delicious, so the visual kind of overtakes the thought that they might be nasty. This will at least keep me from eating the pepperoni straight from the bag (for a few minutes, at least).


TKW May 21, 2012 at 12:24 pm


Even my kids loved these–sans the mustard, of course!


Jennifer May 21, 2012 at 7:37 am

We all love salami at your house so I’m sure these would be gone in no time.


TKW May 21, 2012 at 12:25 pm


They are seriously good!


Jenna May 21, 2012 at 10:47 am

These look good to me! Yes, a little strange, but hot pieces of meat straight outta the oven? That’s definitely not outerspace kind of weird.


bryan May 21, 2012 at 11:04 am

I don’t know… salty cured meat cooked until crisp then dipped in mustard. It sounds sexy to me! I am like you. I absolutely have to try those recipes that sound sort of frightening.


TKW May 21, 2012 at 12:26 pm


I have been thinking of you! Haven’t seen you around lately…hope all is good with you, friend.


alita May 21, 2012 at 12:59 pm

Well. I have to admit that I’m a genoa salami advocate and I would have never thought to bake salami, but this looks too delicious to turn down.

I’ll be making them this weekend for memorial day. I hope they go like hotcakes here, too.

Thanks for sharing!



TKW May 22, 2012 at 8:34 am


Let me know how they go over!


Alexandra May 21, 2012 at 5:03 pm


my gosh but my mouth is watering!!!!!!!!!


Absence of alternativrs May 21, 2012 at 5:27 pm

Omg. Finally something from your blog I can actually make! Well, actually, let me try this first before I claim that I can… My sons favorite lunch meat!


TKW May 22, 2012 at 8:35 am

A of A,

He will LOVE them, even sans mustard!


Robin May 21, 2012 at 5:44 pm

I didn’t realize I had some unopened salami in the refrigerator when I went shopping today, so I purchased more. Now I have a lot of salami. I usually buy Applegate Naturals Genoa Salami (although I do love Boar’s Head). I will have to give this a try. Plus, this is a recipe I can’t mess up. So easy :) And I always love new ideas!


TKW May 22, 2012 at 8:36 am


We always have salami on hand, too, even though my husband hates it. :)


Katybeth May 21, 2012 at 6:04 pm

Hey!! The season has only JUST begun. The crosstown classic was a little sad..but we had FUN! These look tasty.


TKW May 22, 2012 at 8:37 am


I love an optimist. :)


Jessica May 21, 2012 at 7:46 pm

We heart salami in our house – this will be made! We also heart the Cubs in all their glorious suck age.


TKW May 22, 2012 at 8:38 am


Will those Cubbies EVER deliver? Le sigh.


Privilege of Parenting May 21, 2012 at 10:09 pm

My mother had a habit of baking a whole salami, and that was not good. Crisps might be better. But for your dad and the Cubs, classic Chicago hot dogs on steamed poppyseed buns are what it probably takes to soothe the oft-disappointed soul.


TKW May 22, 2012 at 8:39 am

A whole baked salami? Ewwww. But Bruce, you are right. A proper Chi-dog is always good medicine.


Kristina April 16, 2018 at 10:19 pm

Baking a whole salami? Sounds repulsive, yet somehow intriguing…please tell me more. How did she do it? Did she add anything to it? Herbs, sauce, dip?


idiosyncratic eye May 22, 2012 at 12:21 am

Same principle as when salami gets ‘nuked’ on top of a pizza so maybe not so weird after all. ;)


Tinne from Tantrums and Tomatoes May 22, 2012 at 5:49 am

I’ve only just been introduced to the novelty of baked chorizo as an appetizer, which is completly delicious by the way, so this is not weird to me at all.


Paula May 22, 2012 at 6:16 am

Maybe these would turn me into a salami fan. Fried and crispy sounds good. Thanks for the Boar’s Head tip. I resist the price, but I’m sure you are right that it’s worth it.


TKW May 22, 2012 at 8:40 am


I know, it is a little pricey, but I guess I’m a lunchmeat snob. :)


BigLittleWolf May 22, 2012 at 6:33 pm

This sounds strangely good… (And like teenagers would inhale them.)


TKW May 23, 2012 at 6:32 am


Teens will inhale anything but these would be particularly enticing! :)


Velva May 22, 2012 at 6:38 pm

We would fry-up spam growing up and cut into squares and eat with yellow mustard thought we were living on high cotton (smile)- So, the Boarshead salami and jacked up mustard…we can rock together. This brings out the hillbilly in me that surely lingers in my blood.

This is a good appetizer idea.



TKW May 23, 2012 at 6:33 am


You need to post that story sometime! I bet your readers would love that little peek into your life!


Justine May 22, 2012 at 9:37 pm

This looks and sounds “deli”-cious. (Get it? Get it? *nudge nudge*). Encased meats always win around these parts. We also eat head cheese, so we don’t need that much convincing.


TKW May 23, 2012 at 6:45 am


Head cheese? Ack! Your are a brave woman!


camilla May 22, 2012 at 11:35 pm

OMG! I have to make myself some of these…I’d better make loads as salami is very high on the boys ‘favourites’ list


TKW May 23, 2012 at 6:46 am


They should invent some sort of salami-head convention; we could all meet and smell like garlic!


elizabeth May 23, 2012 at 4:31 pm

I don’t know what this says about me, but this doesn’t look weird. Maybe because it’s very similar to PA Dutch-like food, in particular frying Lebanon bologna (which looks like salami) to a crisp and eating it with mustard. What can I say–it helps to drown the sorrows of following Philadelphia-area teams.


pamela May 24, 2012 at 12:10 pm

If I ate meat, I would definitely be popping these down my piehole. xoxo


Heather May 24, 2012 at 7:43 pm

Oh my boys would be all over these! That is if there were any left after I got through with them. Salami is such a downfall for me!


Dana May 26, 2012 at 7:16 am

When I read the title of this post I shared your reaction. “Ewww….. no, wait, this might be really good.


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Cathy September 24, 2017 at 10:57 pm

OMG I’ve been making these for years! Frankly, I like to put a couple layers of them between two slices of plain white bread.
I’m normally not much of a meat eater, in fact, I’d never eat salami as it comes from the store, but I love them crispy


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