2 Ingredient Pizza Chips Recipe

These irresistible 2 Ingredient Pizza Chips are a game-changer for snack time! Combining the gooey goodness of melted mozzarella with savory mini pepperoni, these bite-sized treats deliver all the flavors of pizza in a fun, handheld form. Ready in under 20 minutes, they’re perfect for everything from after-school snacks to game day gatherings, and they’re naturally low-carb too!

Why You’ll Love This Recipe

• Ridiculously Simple: Just two ingredients and minimal prep work make these pizza chips practically effortless.
• Quick Satisfaction: From start to finish, you’ll have warm, cheesy pizza bites in less than 20 minutes.
• Customizable: The basic recipe is just the beginning – add your favorite seasonings or swap cheeses to create your perfect flavor combination.
• Kid-Friendly: Little ones love these mini pizza bites, and they’re small enough for little hands to manage.
• Low-Carb Option: Perfect for anyone watching their carb intake who still craves pizza flavors.

this Recipe

Ingredients You’ll Need

• Low moisture shredded mozzarella cheese: This forms the base of our chips and creates that stretchy, gooey texture we all love in pizza. The low moisture variety is essential here – regular fresh mozzarella contains too much water and won’t crisp up properly.
• Mini pepperoni slices: These tiny flavor bombs add the classic pizza taste and a wonderful savory punch. They also release a bit of oil during baking that helps flavor the cheese even more deeply.
• Italian seasoning (optional): A sprinkle adds herbal depth that elevates these chips from good to great. Don’t skip this if you have it on hand!
• Marinara sauce (for serving): While technically not part of the chips themselves, a good-quality marinara for dipping takes these to the next level. Look for one without added sugar to keep things healthier.

Variations

Want to switch things up? These pizza chips are incredibly versatile:

• Cheese Swaps: Try shredded Parmesan for crispier chips, cheddar for a sharper flavor, or a Mexican blend for a different twist.
• Topping Adventures: Replace pepperoni with cooked and crumbled Italian sausage, tiny ham pieces, or keep it vegetarian with finely diced bell peppers or olives.
• Seasoning Boost: Experiment with garlic powder, dried basil, oregano, or even a touch of crushed red pepper flakes for heat lovers.
• Supreme Style: Add a sprinkle of very finely chopped bell peppers, onions, and black olives before baking for supreme pizza flavors.

How to Make 2 Ingredient Pizza Chips

Step 1: Prepare Your Pan

Preheat your oven to 350°F. Thoroughly grease 16 cups in a mini muffin pan – don’t skimp on the greasing or you’ll have a sticky situation later!

Step 2: Add the Cheese

Measure about 2 teaspoons of shredded mozzarella into each greased cup. Gently pat down the cheese so it covers the bottom of each cup evenly.

Step 3: Top with Pepperoni

Place 3 mini pepperoni slices on top of each cheese pile. If you’re using the optional Italian seasoning (and I highly recommend you do), sprinkle a little over each cup now.

Step 4: Bake to Perfection

Slide the pan into your preheated oven and bake for about 8 minutes, or until the edges turn a deep golden brown. This color is important for both flavor and texture, so don’t rush this step!

Step 5: Cool and Release

Allow the chips to cool in the pan until they’re comfortable to touch. This cooling period is crucial as it helps the chips set up properly. Once cooled slightly, carefully remove them from the pan.

Step 6: Serve and Enjoy

Arrange your pizza chips on a paper towel-lined plate to absorb any excess oil, then serve them while still warm. They’re delicious on their own or paired with your favorite marinara sauce for dipping.

Pro Tips for Making the Recipe

• Watch the Clock: These chips can go from perfectly golden to burnt quickly, so keep an eye on them after the 6-minute mark.
• Proper Greasing: Use a non-stick cooking spray or brush with oil for best results in releasing the chips after baking.
• Cheese Portioning: Be precise with your 2 teaspoons of cheese per cup – too much will overflow, too little won’t form a proper chip.
• Paper Towel Trick: Don’t skip the paper towel step before serving – it makes a noticeable difference in removing excess oil and improving the texture.
• Crispy Version: If you prefer a crunchier chip, swap the mozzarella for Parmesan, increase the oven temperature to 400°F, and consider baking on a parchment-lined baking sheet instead of a muffin pan.

How to Serve

These Pizza Chips are versatile enough to serve in multiple ways:

Dipping Options:

Marinara sauce is the classic choice, but try ranch dressing, garlic aioli, or even a basil pesto for fantastic flavor pairings.

Perfect Pairings:

Serve alongside a simple green salad for a light lunch, or make them part of an appetizer spread with olives, marinated vegetables, and cured meats.

Kid-Friendly Meal:

Pair with veggie sticks and fruit for a fun lunch that children will actually eat.

Make Ahead and Storage

Storing Leftovers

Keep cooled pizza chips in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking.

Freezing

These chips freeze surprisingly well! Arrange in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 1 month.

Reheating

For the best texture, reheat refrigerated or frozen chips in a 350°F oven for 3-5 minutes until warmed through and cheese is melty again. Microwave reheating works in a pinch but may make them less crisp.

FAQs

Why aren’t my pizza chips crispy?
Mozzarella naturally creates a chewy rather than crispy texture. If you want truly crispy chips, use Parmesan cheese instead and bake at a slightly higher temperature (400°F). The higher fat content and different protein structure of Parmesan allow it to crisp up beautifully.

Can I make these without the mini muffin pan?
Yes! You can make these on a parchment-lined baking sheet. Simply create small piles of cheese (about 1 tablespoon each), leaving space between them, top with pepperoni, and bake until golden around the edges. They’ll spread more but still taste delicious.

How can I prevent the chips from sticking to the pan?
Make sure to thoroughly grease each cup of your mini muffin pan. Additionally, allowing the chips to cool slightly before removing them helps them firm up and release more easily. If you’re still having trouble, a non-stick mini muffin pan makes a world of difference.

Are these pizza chips keto-friendly?
Yes! With just cheese and pepperoni, these chips are naturally low in carbs and high in fat, making them perfect for keto diets. Just be careful with your marinara sauce choice if you’re dipping – look for options with no added sugar.

Final Thoughts

These 2 Ingredient Pizza Chips are proof that sometimes the simplest recipes deliver the most satisfaction. They’ve become my go-to solution for unexpected guests, hungry kids, and those moments when pizza cravings strike but I don’t want to deal with dough. The combination of golden, melty cheese and savory pepperoni captures everything we love about pizza in just a few bites. Give them a try – I guarantee they’ll become a regular in your snack rotation!

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