Description
Crispy, salty cheese and pepperoni bites that are quick to make and satisfy crunchy cravings while keeping low carb.
Ingredients
For the Chips
- 1 cup shredded low-moisture mozzarella cheese (Pre-shredded for easy melting)
- 1/2 cup shredded sharp cheddar cheese (Adds extra crunch)
- 8 slices pepperoni (Thin slices for maximum crispness)
- 2 tablespoons Parmesan cheese (Optional, for sprinkling on top)
- 1 teaspoon Italian seasoning (For flavor enhancement)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper (Optional, for heat)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a sheet pan with a silicone mat or parchment paper.
- Place small mounds (about a tablespoon) of shredded cheese on the pan, leaving space for spreading.
- Press a slice of pepperoni into the center of each mound.
Cooking
- Bake for 5 to 8 minutes until the edges are deep golden and the center is set.
- Let the chips cool on the pan for a few minutes to firm up.
- For extra crunch, sprinkle Parmesan and Italian seasoning right when they come out.
Microwave Method
- Line a microwave-safe plate with parchment and make small piles of cheese topped with pepperoni.
- Cook on high for 60 to 90 seconds, watching closely.
- Let the chips cool on the plate for one minute before moving.
Air Fryer Method
- Line the air fryer basket with perforated parchment or spray lightly with oil.
- Add cheese mounds with pepperoni on top and air fry at 350°F (175°C) for 4 to 6 minutes.
- Check at 3 minutes; flatten slightly with spatula if they curl.
Notes
For storage, let chips cool fully before keeping in a paper towel-lined container. To re-crisp, place at 300°F in the oven for 3-4 minutes or microwave briefly. Adding various seasonings can enhance flavors even more.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snack
- Cuisine: American, Keto