Crispy Chicken Salami Crisps with Whipped Feta and Honey
Smoked chicken salami baked until crisp, scooped through whipped feta with a drizzle of honey and black pepper.
Raw materials
Slice the salami as thin as you can for the crispest crisps.
Ingredients
Method
Check the pack for storage and serving instructions. Keep the salami chilled until you use it.
- 01Get set
Heat the oven to 180 °C. Check the pack for storage and serving instructions. Keep it chilled until you use it.
- 02Slice
Slice the salami very thin and lay the slices in a single layer on a lined tray.
- 03Crisp
Bake for 8 to 10 minutes until the edges curl and darken. Or air fry at 180 °C for 5 to 6 minutes. Cool on paper to crisp further.
- 04Whip the feta
Blend or beat the feta, curd, oil, lemon, garlic and pepper until smooth and fluffy.
- 05Plate
Spread the feta on a plate. Scatter the salami crisps on top.
- 06Finish
Drizzle with honey, scatter thyme and serve with crackers.
Questions
How do I know the crisps are ready?+
They darken at the edges and the centres stop looking wet. They crisp more as they cool.
Can I make the feta ahead?+
Yes. It keeps for 2 days covered in the fridge. Whip again before serving.