Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Difficulty Level: Easy
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
- 24 slices pepperoni
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley (optional)
- Low-carb marinara sauce for serving (optional)
Equipment Needed
- Baking sheet
- Parchment paper
- Measuring cups
- Small mixing bowl
- Cooling rack
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare the Cheese Mixture
In a small bowl, combine the shredded mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, and oregano. Mix well until the seasonings are evenly distributed.
Step 3: Arrange the Pepperoni
Place the pepperoni slices on the prepared baking sheet, leaving a small amount of space between each slice. The pepperoni will shrink slightly as it cooks.
Step 4: Add the Cheese
Sprinkle approximately 1 tablespoon of the cheese mixture over each pepperoni slice. Make sure the cheese stays mostly centered so it forms a crisp chip while baking.
Step 5: Bake
Transfer the baking sheet to the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Step 6: Cool and Crisp
Remove the baking sheet from the oven and allow the chips to cool for about 5 minutes. As they cool, they will become crisp and crunchy.
Step 7: Garnish and Serve
Sprinkle with fresh parsley if desired. Serve immediately with low-carb marinara sauce for dipping.
Recipe Intensities
Flavor Intensity
- Richness: Medium-High
- Cheese Flavor: High
- Savory Flavor: High
- Spice Level: Mild
Cooking Intensity
- Skill Level: Beginner
- Hands-On Time: Low
- Cleanup Effort: Low
Texture Intensity
- Crispiness: High
- Crunch Factor: High
- Chewiness: Low
Tips for Perfect Keto Pizza Chips
- Use freshly shredded mozzarella for the best melting and crisping results.
- Do not overcrowd the baking sheet, as the cheese spreads while baking.
- Allow the chips to cool completely before moving them for maximum crispiness.
- For extra flavor, add a pinch of red pepper flakes.
- Store leftovers in an airtight container and reheat in the oven for a few minutes to restore crunch.
Variations
Supreme Pizza Chips
Add tiny pieces of green pepper, black olives, and mushrooms before baking.
Spicy Pizza Chips
Mix red pepper flakes into the cheese blend for added heat.
Meat Lover’s Version
Top with small amounts of cooked bacon bits and crumbled sausage.
Extra Cheese Chips
Increase the mozzarella to 1½ cups for an even cheesier snack.
Storage Instructions
Store cooled pizza chips in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 3 to 4 minutes before serving.
Serving Suggestions
These keto pizza chips pair well with:
- Low-carb marinara sauce
- Ranch dressing
- Garlic aioli
- Keto-friendly vegetable sticks
- Charcuterie boards
Nutrition Information
Serving Size: ¼ of recipe
Calories: 210
Protein: 13g
Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 38mg
Sodium: 620mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Net Carbs: 2g
Sugars: 1g