Dad always made these on Sunday afternoons. Just 3 ingredients. A crunchy, savory treat that totally replaces potato chips.

These low carb 3-ingredient salami crisps are exactly the kind of snack my dad used to make on slow Sunday afternoons—simple, salty, and totally addictive. He’d line up slices of salami on a baking sheet, sprinkle a little cheese, and we’d munch on them while watching the game instead of reaching for potato chips. They’re crunchy, savory, and come together with almost no effort, which makes them perfect for busy work weeks when you still want something homemade but don’t have time for a big project.

Serve these salami crisps piled onto a plate just like you would a bowl of potato chips. They’re great with a cold sparkling water, beer, or a simple glass of red wine. I like to set out a small bowl of grainy mustard or a creamy ranch dip for dunking, plus some raw veggies like cucumber slices or celery sticks to balance out the richness. They’re also perfect on a snack board with olives, pickles, and a few slices of cheese for an easy, low-carb ‘snack dinner’ when you don’t feel like cooking a full meal.

Servings: 4

6 oz thinly sliced salami (about 20–24 slices)

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to keep the crisps from sticking and to make cleanup easy.

Lay the salami slices in a single layer on the prepared baking sheet. Make sure they are not overlapping; they need a little space so they can crisp up evenly.

Sprinkle a light, even layer of the grated Parmesan cheese over each salami slice, covering most of the surface. Don’t pile it too high—just enough to coat the top and melt into a lacy, crispy layer.

Lightly sprinkle the black pepper over the cheesy salami slices. Use as much or as little as you like, depending on how peppery you want your crisps.

Bake in the preheated oven for 10–14 minutes, or until the salami slices have darkened in color, the cheese is melted and bubbly, and the edges are deeply browned. They will be glistening with natural oils, and the cheese on top should look golden and crisp.

Remove the baking sheet from the oven and let the salami crisps cool on the pan for 5–10 minutes. They will firm up and become crunchier as they cool.

Once cooled and crisp, carefully transfer the salami crisps to a plate lined with a paper towel to blot any excess oil, then move them to a serving plate. Enjoy right away, or let them cool completely before storing in an airtight container at room temperature for up to 2 days.

Try using different types of salami, like spicy Calabrese or a smoked variety, to change up the flavor while keeping the recipe just as simple. If you like a little heat, add a pinch of red pepper flakes along with the black pepper before baking. For an herby twist, sprinkle a tiny bit of dried Italian seasoning or dried oregano over the cheese. You can also swap the Parmesan for finely grated Asiago or Romano for a sharper bite, just keep the same light sprinkle so they stay crisp. If you’re meal-prepping snacks for the week, bake a double batch and store them in a loosely covered container so they don’t lose their crunch—then just re-crisp for a minute or two in a hot oven if needed.