Guac and Crispy Salami Football Field

Giving the salami a trip through the microwave gives you salami chips!

Decorate your field and football tortilla chips with a bit of Chobani Plain Greek Yogurt.

Baked Football Tortilla Chips:

Corn tortillas

Round cookie cutter

Vegetable oil

Salt

Chobani Plain Greek Yogurt

Crispy Salami Chips:

20 slices salami

Football Field:

Prepared guacamole

String cheese

Chobani Plain Greek Yogurt

Baked Football Tortilla Chips and Crispy Salami Chips

To prepare tortilla chips, preheat oven to 350°F and line a large baking sheet with foil. Brush with vegetable oil. Use a cookie cutter to shape half the football. Rotate the chip and repeat cutting so that it makes a football shape. (Or simply cut with kitchen shears or a small sharp knife.) Place on baking sheet and turn to make sure both sides are coated lightly with oil; sprinkle with salt. Bake for 20 minutes, then turn and bake for 5 minutes more or until golden brown.

To prepare salami chips, line a microwave-safe place with a double layer of paper towels and place 10 pieces of salami on top. Add another layer of paper towels and microwave on HIGH for 30 seconds. Turn and cook again for 30 more seconds or until salami slices are browned. (They will look dark but they aren’t burned.) Chill until ready to assemble.

To make your field, spread a large platter with guacamole then place the salami chips in the center to form a football. Cut the string cheese into small strips and place in the center to form the laces. Place yogurt in a small zipper seal bag and snip a small end off one corner. Make lines on the guacamole to form the field markers. Drizzle the tortilla chips with yogurt to form the football laces and place in the end zones.