Salami and Andouille Chips
  • 2 (1.5-ounce) packages sliced genoa salami*
  • 1 pound smoked andouille sausage, cut into thin diagonal slices
  1. Preheat oven to 350°.
  2. On a large rimmed baking sheet, arrange salami slices in a single layer.
  3. Bake until crisp, 25 to 30 minutes. Remove from pan; let cool on paper towels. Wipe pan clean; repeat procedure with sausage slices. Sausage slices will continue to crisp as they cool.
*We used Gusto Genoa Mild Salami.
Recipe by Taste of the South at