Preheat the air fryer: Set it to 350°F (175°C). A short preheat helps the salami crisp evenly.

Pat the salami dry: Spread slices on a paper towel and blot the top. Removing surface moisture helps them crisp up faster.

Season lightly: If using, sprinkle a pinch of black pepper or smoked paprika. Salami is already salty, so go easy on additional salt.

Arrange in a single layer: Place slices in the basket or on a perforated parchment sheet. Avoid overlapping, or they’ll cook unevenly.

Air fry for 3–4 minutes: Check early. The slices will start to curl at the edges and darken slightly.

Flip and finish: Turn each slice and cook another 2–4 minutes, until crisp. Thicker salami may need an extra minute.

Drain and cool: Transfer to a paper towel–lined plate to soak up rendered fat. As they cool for 5 minutes, they’ll firm up even more.

Optional finishes: Dust with Parmesan while warm, or drizzle a tiny bit of honey or hot honey. A light touch goes a long way.

Serve: Enjoy warm or at room temperature with dips, on a charcuterie board, or crumbled over salads.