Crispy Salami Chips with Thyme Mustard

I came across this recipe the other day and decided to try it for a little party we had this weekend. Very easy and very yummy! The chips crisp up nicely. Be sure to use nitrate-free, thinly sliced salami for the best results. These go really fast so don't be afraid to make extras. I like to keep some salami in the refrigerator for a quick snack when friends drop by. Give this recipe a try and let me know what you think!

Adapted from realsimple.com.


Ingredients
24 thin slices nitrate-free salami (I use Applegate Farms.)
1/2 cup Dijon mustard
2 Tbsp chopped fresh thyme (I chopped with my new Microplane herb mill. Loved it!)

Preparation

1. Preheat oven to 375 degrees.
2. Arrange salami in a single layer on a rimmed baking sheet.
3. Bake for 12-15 minutes or until crisp. Using tongs, remove from pan and place on paper towel or a cooling rack to cool.
4. While salami cooks, combine mustard and thyme in a small bowl.
5. To serve, arrange salami slices around mustard dip.