Crispy Pepperoni Cheese Chips (Printable)
Savory baked pepperoni topped with melted cheddar and mozzarella creates these irresistibly crunchy low-carb chips ready in minutes.
# What You Need:
→ Meats
01 - 24 slices pepperoni
→ Dairy
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded mozzarella cheese
→ Spices
04 - 1/2 teaspoon dried Italian herbs
05 - 1/4 teaspoon crushed red pepper flakes
# How-To Steps:
01 - Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
02 - Arrange the pepperoni slices in a single layer on the baking sheet, leaving a little space between each slice.
03 - Sprinkle a mix of cheddar and mozzarella cheeses evenly over each pepperoni slice.
04 - Optionally, sprinkle dried Italian herbs and red pepper flakes on top for extra flavor.
05 - Bake for 8-10 minutes, or until the cheese is bubbling and golden, and the pepperoni edges are crisp.
06 - Allow chips to cool for 2–3 minutes on the tray to set, then transfer to a paper towel-lined plate to drain excess oil.
07 - Serve warm or at room temperature.
# Expert Tips:
01 -
- You get all the satisfying crunch of potato chips without the carbs or guilt
- They come together in fifteen minutes flat with almost zero effort
02 -
- Do not skip the cooling step or your chips will be oily instead of perfectly crisp
- Paper towels are absolutely essential for absorbing excess grease after baking
03 -
- Thick-cut pepperoni holds up better than super thin slices which can burn quickly
- A wire cooling rack works even better than paper towels if you have one handy