Skip the crust and still satisfy that pizza craving with these cheesy pepperoni pizza chips. Big on flavor and crunch, they come together in less than 15 minutes.
Holly’s Recipe Highlights
- Flavor: These chips have classic pepperoni pizza flavor with a crispy and cheesy crunch plus a savory garlic herb finish.
- Prep Note: Beginner friendly and simple to make. Just top, bake, and cool.
- Serving Suggestions: I love serving these with warmed marinara and a sprinkle of parmesan or red pepper flakes. Also delish with a creamy ranch dip.
Ingredient Notes
- Mozzarella: Freshly shredded mozzarella melts smooth and even, plus it crisps up beautifully.
- Pepperoni: Regular or mini pepperoni both work. Thicker slices stay a bit chewier while thinner slices crisp more.
- Seasoning: Oregano or Italian seasoning bring that classic pizza flavor, while garlic powder adds a savory taste. Lightly use garlic powder, not garlic salt, and adjust to taste after baking.
- Dip: Marinara, warmed slightly, makes the most delicious pizza inspired dip for these chips.
- Variations: Use partly skimmed mozzarella cheese, or swap part of the mozzarella for parmesan, to achieve more crunch. Add a pinch of crushed red pepper, chopped cooked bacon, or diced jalapeños. Or skip the pepperoni entirely an make plain cheese crisps.
Pizza Chips in Minutes
- On a parchment lined baking sheet create mounds of shredded cheese.
- Place 2 slices of pepperoni on each mound.
- Bake (full recipe below).
Holly’s Pro Pizza Chip Pointers
- Use finely grated cheese and place in evenly sized mounds using a small scoop.
- Press mounds down slightly before adding pepperoni for flatter chips.
- Blot baked pizza chips with paper towel to remove excess grease.
- Watch carefully as pizza chips can burn quickly!
- Be sure to cool chips on the pan so the cheese firms up properly.
Storage and Leftovers
- Refrigerate leftovers in a paper towel lined, airtight container for up to 4 days to keep pizza chips crisp.
- Re-crisp in the oven, or air fryer, at 350°F for 2 to 5 minutes until crunchy. You can heat in the microwave, however they will not be as crisp.
- We do not recommend freezing these pizza chips as they tend to reheat soft and oily.
Pizza Night, No Crust Needed
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Pizza Chips
Crispy, cheesy pizza chips baked with pepperoni and Italian herbs, perfect for dunking in warm low carb marinara.
Equipment
Small Cookie Scoop optional
Ingredients
- 2 cups finely shredded mozzarella cheese
- 32 pepperoni slices
- ¾ teaspoon oregano or Italian seasoning
- ¼ teaspoon garlic powder
- low carb marinara sauce for dipping
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- On the prepared baking sheet, create small mounds of shredded cheese (about 2 tablespoons each), spaced 2 inches apart.
- Place two slices of pepperoni on each pile and sprinkle with garlic and oregano.
- Bake for 7 to 10 minutes, checking often, until browned and golden around the edges.
- Allow to sit on the tray until cooled so they crisp up. Serve with a side of marinara for dipping.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 63kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 23mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 96IU | Vitamin C: 0.003mg | Calcium: 73mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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