For the Grainy Mustard dip, in a small serving bowl stir together sour cream, mayonnaise, Dijon-style mustard, and grainy mustard. Cover with plastic wrap and refrigerate about 2 hours.
Preheat oven to 375 degrees F. Line 2 15x10x1-inch baking pans with parchment paper or silicone baking mats. Set 2 oven racks at the center-most positions.
Lay the salami slices out in a single layer in the baking pans. Bake until they are evenly browned and rigid, about 9-15 minutes. Depending upon thickness of salami. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
Arrange the salami chips in a bowl or on a plate, with the dip alongside.
Notes
If you have thicker slices of salami, bake your chips a minute longer. Thinner chips? Reduce cooking time by a minute. STORAGE: Place salami chips in an airtight container. Cover and chill dip and chips up to 3 days, if desired.