Hard to find a more convenient recipe than this one! Long live pepperoni chips! Try this recipe featured in Je Cuisine magazine and add a touch of Italy to your favourite appetizers!
24 slices of Caserta pepperoni or Roma pepperoni of your choice.
For the tarragon dip: 60 ml (1/4 cup) of sour cream.
60 ml (1/4 cup) of mayonnaise
30 ml (2 tablespoons) of chopped tarragon
15 ml (1 tablespoon) of whole grain mustard
15 ml (1 tablespoon) of chopped chives
5 ml (1 teaspoon) of honey
Preheat the oven to 180°C (350°F).
Place the slices of pepperoni on a baking sheet lined with parchment paper or aluminum foil. Bake in the oven for 10 to 13 minutes until crispy.
Place on a paper towel and let cool.
In a bowl, mix the ingredients for the dip. Serve the chips with the tarragon sauce.
The pepperoni chips and the sauce can be prepared the same morning. Store in airtight containers in the refrigerator.
