Description
This easy 2 ingredient pizza chips recipe is the perfect low-carb, keto-friendly snack. Made with just mozzarella cheese and mini pepperoni, these savory chips come together quickly in the oven for a delicious, gluten-free treat that satisfies pizza cravings in minutes.
Ingredients
Scale
Base
-
- 2/3 cup (80 g) low moisture shredded mozzarella cheese
Topping
- 48 slices (21 g) mini pepperoni
- Optional: Italian seasoning, to taste
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease the interior of a mini muffin pan, preparing 16 cups since this recipe yields 16 chips.
- Assemble the Pizza Chips: Add 2 teaspoons of shredded mozzarella cheese into each greased muffin cup. Gently pat the cheese down. Top each with 3 slices of mini pepperoni. Sprinkle a little Italian seasoning on top for extra flavor, if desired.
- Bake the Chips: Place the muffin pan in the oven and bake for about 8 minutes, or until the edges of the cheese are a dark golden brown.
- Cool and Serve: Remove the pan from the oven and allow the chips to cool in the muffin pan until they are safe to handle. Carefully remove the chips and place them on a plate lined with a paper towel to absorb excess oil. Serve warm, either plain or with marinara sauce for dipping.
Notes
- You can substitute mozzarella with other cheeses like shredded Parmesan for a crispier texture. For a crunchy version, use Parmesan and bake at 400°F on a parchment-lined baking sheet for 7-8 minutes.
- If using mozzarella, make sure to use low-moisture, part-skim cheese to prevent sogginess.
- The chips will not be as crunchy using mozzarella alone.
- You may use regular pepperoni instead of mini; use 1 slice per chip.
- Serve with sugar-free marinara sauce for dipping.
Nutrition
- Serving Size: 1 chip
- Calories: 35
- Sugar: 0g
- Sodium: 95mg
- Fat: 2.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 2.2g
- Cholesterol: 7mg
