⏱ Time: 12–15 minutes
🍽 Servings: 4
✅ Keto • Low-Carb • Gluten-Free
🧾 INGREDIENTS
-
1½ cups shredded mozzarella cheese
(or mozzarella–provolone blend) -
30–40 slices pepperoni
-
½ tsp Italian seasoning
-
¼ tsp black pepper
-
Optional:
-
Crushed red pepper flakes
-
Garlic powder
-
Grated Parmesan (extra crisp)
-
🔥 OVEN METHOD (BEST TEXTURE)
STEP 1: Preheat
-
Oven: 400°F (200°C)
-
Line a baking sheet with parchment paper
STEP 2: Make Cheese Bases
-
Spoon 1½ tablespoons cheese per mound
-
Flatten slightly into small circles
-
Space well apart (they spread!)
STEP 3: Add Pepperoni
-
Place 2–3 pepperoni slices on each cheese mound
-
Sprinkle with Italian seasoning & pepper
STEP 4: Bake
-
Bake 6–8 minutes
-
Edges should bubble and turn golden brown
STEP 5: Crisp
-
Remove from oven
-
Let rest 3–4 minutes (they firm as they cool)
-
Transfer to a rack or paper towel
🍳 AIR FRYER METHOD
-
Temp: 375°F (190°C)
-
Time: 5–6 minutes
-
Use parchment or silicone liner
-
Check at 4 minutes to avoid burning
🧠 PRO TIPS
✔ Use low-moisture mozzarella for crispier chips
✔ Don’t overload cheese — thin = crispy
✔ Blot excess grease for extra crunch
✔ Cool completely before stacking
🍽 SERVING IDEAS
-
Dip in warm marinara
-
Serve with ranch or garlic aioli
-
Pair with soup or salad
-
Snack, appetizer, or party platter
📊 NUTRITION (Approx. per chip)
-
Calories: ~55
-
Fat: 4g
-
Protein: 4g
-
Carbs: ~0–1g