We have a bar here in Rochester called Windjammers. It's in a piece of town called Charlotte (articulates Sh-are-part with are seeming like the word are and the parcel seeming like the word parcel which consistently puzzles the non-Rochestarians!). There is parts to adore about Windjammers. The dollar brew rack. Their completely executioner wings. What's more, their Salami Chips.
This was a disclosure that became exposed when we had a work excursion that included getting a charge out of a drink and a few canapés on the ideal summer evening in their outside seating zone. At the point when salami canapés that seemed as though chips came out, I was quite amazed to see them. I didn't have the foggiest idea about this was a thing-yet I surely wasn't miserable about it!
So now years after the fact, I at long last started thinking responsibly and made a few. I don't have the foggiest idea what took me such a long time on the grounds that the were so madly simple and an addictive salty bite! They have the ideal measure of freshness and that salty flavor that we as a whole ache for now and again. What's more, the sweetness of the nectar mustard sauce that I serve them with them includes the ideal measure of equalization to this bite.
- 1/2 pound deli salami
- 1/4 cup prepared yellow mustard
- 2 Tablespoons honey
Instructions
- Preheat the oven to 300 degrees and line sheet pans with foil or parchment paper.
- Lay slices of salami in a single layer on pans.
- Bake for 25-30 minutes.
- While the salami bakes, whisk together prepared yellow mustard and honey in a small bowl until it's well combined. Refrigerate until serving.
- When the chips are done baking, allow them to cool a bit and then drain on a paper towel lined plate (they shed a lot of oil!).
- Serve immediately or store for up to a week in the refrigerator in an airtight container.
Read more our recipe The Best Keto Oreo Chaffles #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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