Pepperoni Cheese Crisps
Crispy and cheesy pepperoni crisps perfect for appetizers or keto snacks. Quick to prepare and bake, these flavorful crisps offer a savory, crunchy treat with optional spice and garnish.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet lined with parchment paper or silicone mat
- 1 mixing bowl
- 1 wire rack for cooling
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 40-50 slices pepperoni about 4 ounces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Optional: red pepper flakes for spice
- Optional: fresh chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix together mozzarella, cheddar, and Parmesan cheeses until well combined.
- Add Italian seasoning and garlic powder to the cheese mixture, stirring to combine; add red pepper flakes if desired.
- If pepperoni slices are large, cut them in half for easier handling.
- Arrange pepperoni slices in a single layer on the prepared baking sheet, spacing them slightly apart.
- Sprinkle a generous amount of the cheese mixture evenly over each pepperoni slice.
- Bake for 8–10 minutes until cheese is melted, bubbly, lightly golden, and pepperoni is crispy.
- Remove from oven and let crisps cool on baking sheet a few minutes, then transfer to a wire rack to cool completely.
- Serve immediately, garnished with fresh chopped parsley if desired.
- Store leftovers in an airtight container at room temperature and reheat in a toaster oven or air fryer to crisp.
Notes
- Use different cheeses like provolone or pepper jack for unique flavors.
- Try turkey or spicy pepperoni for variety.
- Add finely chopped vegetables into cheese mixture for added texture.
- Use air fryer method at 350°F for 5-7 minutes as an alternative.
- Store in airtight container to maintain crispness.
- For perfectly round crisps, bake in muffin tins.