If you’re following a keto diet and craving a crunchy, pizza-inspired snack, then this recipe is for you. These Keto Pepperoni Pizza Chips are quick to make, low in carbs, and packed with all the pizza flavors.
With just three ingredients, you’ll have a snack ready in no time that fits seamlessly into your ketogenic lifestyle. The mozzarella offers protein and calcium, while pepperoni adds bold flavor with minimal carbs.
This make these perfect for satisfying those pizza urges guilt-free. And when you are mostly on a keto diet, munching on tortillas cannot be an option, right? But with this, your hunt for a satisfying crispy and savory substitute should be over.
Here, I’ve included a nutritional breakdown (assuming 4 servings from the batch) to show you exactly how these chips support your health goals. With low-carb-high-protein content, they help maintain ketosis.
| Nutrient | Amount |
| Calories | 150 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 35 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 1 g |
| Dietary Fibre | 0 g |
| Sugars | 0 g |
| Proteins | 10 g |
What You’ll Love About This Recipe
- Effortless to Prepare: You only need three ingredients and about 15 minutes from start to finish. No fancy tools or skills required. Just a baking sheet, some parchment paper, and your oven will do the rest.
- Pizza Flavor in Every Bite: The melted mozzarella pairs with crispy pepperoni to deliver that iconic pizza taste. A sprinkle of Italian seasoning upgrades its taste instantly.
- Satisfies Snack Cravings: Whether you’re after something crunchy or a pizza fix, these chips hit both marks. They’re ideal for a movie night or a quick bite when hunger strikes, all while keeping carbs in check.
- Endlessly Customizable: This recipe is a blank canvas for your favorite pizza toppings. Mix it up with olives, a dash of parmesan, or even some diced bell peppers to suit your taste.
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Ingredients
Shredded Mozzarella Cheese
Mozzarella is the foundation of these chips, thanks to its ability to melt and crisp up in the oven. Its high fat content aligns with keto needs and creates a sturdy base that mimics a crust. I recommend using whole milk mozzarella for its richer flavor and better texture. 2 cups is just right for this recipe.Pepperoni Slices
Pepperoni is the flavor powerhouse here, infusing the chips with its savory, slightly spicy kick. As it bakes, it crisps up and releases oils that blend into the cheese, enhancing every bite. You’ll need 12 slices, thin and high-quality ones to avoid excess grease.Italian Seasoning
This half-teaspoon of Italian seasoning brings the herbs that define pizza. It adds a subtle layer of complexity without overwhelming the cheese and pepperoni.
Directions
- Set your oven to 375°F (190°C). This temperature ensures the cheese melts evenly and the edges get that golden crispness.
- Grab a baking sheet and cover it with parchment paper. It keeps the cheese from sticking and saves you from scrubbing later.
- Scoop about a tablespoon of shredded mozzarella onto the parchment, spacing each mound 2 inches apart. With 2 cups, you’ll get around 12 chips.
- Sprinkle a small pinch of Italian seasoning over each mozzarella mound, just enough to boost its flavor. Then place one pepperoni slice on each cheese mound.
- Slide the baking sheet into the oven and bake for 8-10 minutes. Watch for the cheese to melt and the edges to turn golden brown, that’s when you know they’re ready.
- Pull the sheet out and give the chips a few minutes to cool. They’ll harden as they sit, giving you that perfect crunch.
- Move the chips to a plate and dig in while they’re still crisp. If you have leftovers, store them in an airtight container for a day or two.
Variations
1. Smoky Bacon Chips
Switch out the pepperoni for crispy bacon bits. Cook the bacon until it’s nice and crunchy, then sprinkle it over the cheese before baking. This adds a smoky, savory twist that’s hard to resist—perfect for bacon lovers looking to keep it keto.
2. Herb-Infused Chips
Boost the flavor by adding a pinch of dried Italian herbs like oregano or basil on top of the cheese. It’s a simple tweak that brings a fresh, aromatic vibe to the chips without adding any carbs—just pure seasoning magic.
3. Spicy Jalapeño Chips
For a fiery kick, top the cheese with thin slices of fresh jalapeño before baking. The heat balances the richness of the cheese, giving you a bold, zesty chip that’s still totally keto-approved. Adjust the amount to suit your spice tolerance!
Temperature and Storage Notes
- Oven Temperature: Preheat your oven to 375°F (190°C). This temperature is essential for melting the cheese evenly while crisping the edges to perfection.
- Storage: Enjoy these chips fresh for the best crunch. Store any leftovers in an airtight container at room temperature for up to two days. To revive crispiness, reheat in a 375°F (190°C) oven for 2-3 minutes.
Tips and Tricks
1. Easy Cleanup Hack
Line your baking sheet with parchment paper or a silicone mat before laying out the cheese. It prevents sticking and makes cleanup a breeze—no scrubbing required, so you can focus on enjoying your snack.
2. Portion Control Made Simple
Use a small cookie scoop or tablespoon to measure out the cheese mounds. This keeps the chips uniform in size, ensures even baking, and helps you track your servings without any guesswork.
3. Boost the Flavor Pre-Bake
Let the cheese sit with the toppings for 5-10 minutes before baking. This gives the flavors a chance to meld together, making each bite even tastier without adding extra prep time.
FAQs
1. Can I use pre-shredded cheese for this recipe?
Yes, pre-shredded cheese works fine and saves time. Just note that it might not melt as smoothly due to anti-caking agents, so freshly grated cheese could give you a slightly better texture.
2. How do I know when the chips are done?
The chips are ready when the edges turn golden brown and the center looks set, usually after 6-8 minutes in the oven. Watch closely to avoid overcooking—they crisp up more as they cool.
3. Can I freeze these chips?
Yes, you can freeze them after baking. Let them cool completely, then store in a freezer-safe bag. Reheat in the oven to bring back the crunch when you’re ready to eat.
Keto Pepperoni Pizza Chips
Ingredients
- 2 cups shredded mozzarella cheese
- 12 slices of pepperoni
- 1-2 teaspoons Italian seasoning
Instructions
- Set your oven to 375°F (190°C) and let it fully preheat. This ensures the cheese melts smoothly and the edges turn delightfully crispy.
- Cover a large baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a snap.
- Divide the 2 cups of shredded mozzarella into 12 equal portions, roughly 2-3 tablespoons each. Place them on the baking sheet, keeping each mound about 2 inches apart to allow room for spreading.
- Lightly dust each cheese mound with a small pinch of Italian seasoning for a flavor boost. Then, gently press one pepperoni slice onto the top of each mound.
- Slide the baking sheet into the oven and bake for 8-10 minutes. Look for melted cheese with golden-brown edges as your sign they’re done.
- Take the baking sheet out and let the chips sit for a few minutes. They’ll firm up as they cool, delivering that satisfying crunch.
- Transfer the chips to a plate and serve while they’re at their crispiest. Perfect as a quick snack or party bite!
Notes
Recipe Notes
- Cleanup Tip: Parchment paper or a silicone mat not only keeps the cheese from sticking but also cuts down on post-snack scrubbing.
- Even Portions: Use a small cookie scoop or spoon to keep the cheese mounds consistent, ensuring they bake evenly every time.
- Flavor Trick: Let the cheese and toppings rest for 5-10 minutes before baking to deepen the taste without extra effort.
- Storage Hint: Leftovers stay best in an airtight container. Pop them back in the oven briefly to bring back the crunch if needed.
