Salami Chips with Roasted Garlic White Bean Dip

First, preheat the oven to 375 F.

Slice the top off of the head of garlic and place it in a small baking dish. Pour the olive oil on top and let it soak in while the oven preheats.

When oven is hot put the dish of garlic in. Roast the garlic for 45 minutes. Remove from the oven, but keep the oven on.

Squeeze the cloves from the garlic bulb into the bowl of a food processor. Add all of the remaining dip ingredients. Put the lid on and pulse until smooth. Use extra warm water to thin it out, if desired.

To make the salami chips, lay out the slices of salami on a large rimmed baking sheet. It’s fine if they slightly overlap because they will shrink as they cook. Bake for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool.

Notes: The salami chips stay crispy for up to 2 days.

My method for roasting garlic comes from How Sweet Eats. The roasted garlic white bean dip is also adapted from her Everything Bagel Hummus.