My grandfather ate this every summer when meat was scarce. A crispy savory bite that only takes 3 ingredients and brings back so many porch memories.

the bottom is lightly coated and the fat is shimmering.

Lay the bologna slices flat in the skillet in a single layer. If the slices are thick or very round, you can make a small slit from the center to the edge with a knife so they don’t puff too much as they fry.

Fry the bologna on the first side until the edges curl up and turn deep golden brown and slightly crisp, 2–3 minutes depending on your stove. You want those