SERVES 6

    PREP TIME: 10 minutes (not including time to cook chicken)

    COOK TIME: 10 minutes

    Whether you make the dip or not, this recipe is worth it for the chips alone! Baking sliced salami (pepperoni works as well) makes it ultra-crisp and great for snacking.

    8 ounces (225 g) salami, cut crosswise into 24 slices


    1 cup (240 ml) full-fat coconut milk

    ¾ cup (140 g) shredded cooked chicken

    ⅓ cup (22 g) nutritional yeast

    1 tablespoon coconut aminos

    1 tablespoon hot sauce

    2 teaspoons onion powder

    1½ teaspoons garlic powder

    1 teaspoon turmeric powder

    ½ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    ¼ cup (17 g) roughly chopped fresh parsley

    1. Preheat the oven to 400°F (205°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
    2. Set the salami slices on the lined baking sheets. Bake for 8 to 10 minutes, until the centers look crisp and the edges are just slightly turned up.
    3. Meanwhile, make the dip: Place the dip ingredients in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, uncovered, for 6 minutes, or until thickened, stirring often.
    4. Transfer the salami chips to a serving plate and the dip to a serving bowl. Stir the parsley into the dip and dig in!

    STORE IT: Keep the chips and dip in separate airtight containers in the fridge. The dip will keep for up to 3 days; the chips, up to 5 days.

    REHEAT IT: The dip can be enjoyed warm or cold. To reheat it, place it in a microwave-safe dish, cover, and microwave on high for 3 minutes, stirring halfway through.


    Look for salami that uses compliant ingredients. Omit the hot sauce in the dip. For AIP, also omit the black pepper.

    make it LOW-FODMAP:

    Omit the onion powder and garlic powder. Replace 1 tablespoon of the coconut milk with garlic-infused oil.

    Per serving:

    calories: 294 | calories from fat: 191 | total fat: 21.2 g | saturated fat: 12.8 g | cholesterol: 54 mg

    sodium: 830 mg | carbs: 6.5 g | dietary fiber: 2.1 g | net carbs: 4.4 g | sugars: 1.9 g | protein: 19.5 g

    FAT : 65%
    CARBS : 9%
    PROTEIN : 26%