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Salami, Pepperoni, and Prosciutto Chips

Makes 2-4 servings 4 ounces thinly sliced salami, pepperoni, soppressata, prosciutto, or other dry-cured sausage 1. Preheat the oven to 350 degrees. Cover a baking sheet with aluminum foil or parchment paper (for easy cleanup). Place a wire rack on top.

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Makes 2-4 servings

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4 ounces thinly sliced salami, pepperoni, soppressata, prosciutto, or other dry-cured sausage

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1. Preheat the oven to 350 degrees. Cover a baking sheet with aluminum foil or parchment paper (for easy cleanup). Place a wire rack on top.

2. Arrange the sausage slices or ham on the rack in a single layer. Bake until dry and crisp, 5 to 8 minutes. Work in several batches. You want to cook the chips in a single layer without crowding.

3. Remove from oven and blot the chips with a paper towel to remove any excess grease. The chips will crisp up as they come to room temperature.

Note:

You can use deli meats, but as Raichlen says, "The better the fabric, the better the suit." Go for the good stuff you'll find at the Italian Market.

Work with only one type of sausage at a time for even cooking; pepperoni browns faster than salami or prosciutto.

Per serving (based on 4): 140 calories; 6 grams protein; no carbohydrates; no sugar; 13 grams fat;

30 milligrams cholesterol; 469 milligrams sodium;

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