Crispy Pepperoni Pizza Chips

These look like cheesy pepperoni pizza crisps—thin, crunchy rounds of melted cheese topped with pepperoni and Italian seasoning. They are essentially a low-carb/keto-friendly pizza snack with no dough.

Full Recipe

Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Yield: About 20–24 pizza crisps
Serving: 4–6 people

Ingredients
For the pizza crisps
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
20–24 thin slices pepperoni
1 tsp Italian seasoning
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp freshly ground black pepper
Optional: ¼ tsp red pepper flakes
Optional: 1–2 tbsp finely chopped fresh basil
Equipment
Large baking sheet
Parchment paper or silicone baking mat
Tablespoon
Paper towels
Cooling rack
Step-by-Step Instructions
1. Preheat the oven

Heat oven to 400°F (200°C).

Line a large baking sheet with parchment paper or a silicone baking mat.

2. Prepare the pepperoni

If your pepperoni is particularly greasy, place the slices between paper towels and gently blot them.

This helps the finished crisps become crunchier rather than oily.

3. Make the cheese portions

Place small piles of mozzarella on the baking sheet, approximately 2 tablespoons per pile.

Leave about 2 inches of space between each pile because the cheese spreads as it melts.

4. Add Parmesan

Sprinkle a little Parmesan over each cheese mound.

Parmesan helps create a more browned, crisp texture.

5. Add the pepperoni

Place one pepperoni slice in the center of each cheese portion.

For larger crisps, you can use two smaller slices.

6. Season

Sprinkle lightly with:

Italian seasoning
Oregano
Garlic powder
Onion powder
Black pepper

Don’t add much salt—the cheese and pepperoni are already salty.

7. Bake

Bake for approximately 8–12 minutes, watching closely toward the end.

The edges should become deep golden brown and crispy, while the center should be bubbling.

For extra-crispy chips, bake another 1–2 minutes, but watch carefully because cheese can burn quickly.

8. Let them cool

Remove the tray from the oven and allow the crisps to sit for 3–5 minutes.

They will continue to firm up as they cool.

For maximum crispness, transfer them to a wire rack.

Air Fryer Method

You can also make these in an air fryer.

Preheat air fryer to 375°F (190°C).
Place small cheese portions in the basket, leaving space between them.
Add pepperoni and seasonings.
Cook for approximately 5–8 minutes.
Check frequently during the final 2 minutes.
Cool for several minutes before removing.

Because air fryers vary considerably, the first batch should be treated as a test batch.

Best Cheese Choices
Best for crispiness
Parmesan
Asiago
Pecorino Romano
Aged cheddar
Best for a pizza-like flavor
Mozzarella + Parmesan
Best combination

For the texture shown in the picture, I’d use:

70% mozzarella + 30% Parmesan

Mozzarella gives you the stretchy, pizza-like flavor while Parmesan contributes browning and crispness.

Optional Variations
Jalapeño Pepperoni Crisps

Add finely diced jalapeño before baking.

Supreme Pizza Crisps

Add tiny pieces of:

Bell pepper
Mushroom
Black olive

Use very small amounts so the vegetables don’t release too much water.

Bacon Pizza Crisps

Add finely crumbled cooked bacon.

Spicy Pizza Chips

Add:

Red pepper flakes
Crushed chili
Hot paprika
Garlic-Parmesan

Increase Parmesan and add a little extra garlic powder.

Dipping Sauces

These are excellent with:

Warm marinara sauce
Pizza sauce
Garlic butter
Ranch dressing
Spicy ranch
Alfredo sauce

For a low-carb option, choose a marinara with no added sugar or a low-carb pizza sauce.

Estimated Nutrition Information

Nutrition depends heavily on the brand and amount of cheese and pepperoni used. The following is an approximate estimate per serving, assuming 24 crisps divided into 6 servings.

Nutrient Approx. per serving
Calories 210–240 kcal
Protein 14–17 g
Total fat 16–19 g
Saturated fat 7–9 g
Carbohydrates 2–4 g
Fiber 0–1 g
Net carbs 1–3 g
Sugars <1–2 g
Sodium 500–750 mg
Calcium 250–350 mg

Important: Sodium can be considerably higher depending on the pepperoni and cheese brands.

These estimates are not a substitute for the nutrition label of your specific ingredients.

Is This Keto / Low Carb?

Generally, yes.

The basic recipe contains no flour, bread, or traditional pizza dough, so it is very low in carbohydrates.

However, check the labels on:

Pepperoni
Seasoned cheeses
Pizza sauce
Ranch or other dipping sauces

Some processed products contain added carbohydrates or sugar.

Allergy & Dietary Information
Gluten

The basic ingredients are naturally gluten-free, but check packaged pepperoni and seasonings for gluten-containing additives or cross-contact.

Nuts

No nuts are required in this recipe.

Dairy

Contains dairy from mozzarella and Parmesan.

For a dairy-free version, you’d need a suitable dairy-free melting cheese, although the texture will differ.

Pork

Traditional pepperoni usually contains pork and/or beef. Check the package if you need a specific meat source.

Egg

The basic recipe contains no eggs.

Soy

Potentially present depending on the processed cheese or pepperoni brand. Check labels if soy avoidance is important.

Recipe Q&A
Why did my cheese crisps turn out chewy?

They probably weren’t baked long enough or weren’t allowed to cool sufficiently.

Bake until the edges are deep golden brown, then let them cool. They become significantly crispier as they cool.

Why are they greasy?

Pepperoni and cheese both release fat during cooking.

Blot the pepperoni before baking and use a wire rack after baking to allow excess oil to drain.

Why did all the cheese spread together?

The cheese portions were probably too close together or too large.

Leave approximately 2 inches between portions.

Can I make them ahead?

Yes. Allow them to cool completely, then store them in an airtight container.

For best texture, consume within 2–3 days.

How do I make them extra crispy?

Use more Parmesan, make the cheese portions relatively thin, bake until deeply golden, and cool them completely on a wire rack.

Can I use pre-shredded mozzarella?

Yes, but freshly shredded mozzarella often melts more smoothly. Pre-shredded cheese may contain anti-caking ingredients that can slightly change the texture.

Can I use cheddar instead of mozzarella?

Absolutely. Cheddar makes a delicious crisp, but the flavor will be more cheddar-forward and less like traditional pizza.

Can I freeze them?

You can, although freezing may slightly affect their crisp texture. For the best result, make them fresh and store leftovers in an airtight container.

How do I re-crisp leftovers?

Place them in a 350°F (175°C) oven for about 3–5 minutes, then allow them to cool.

Can I add vegetables?

Yes, but use very small, finely chopped pieces. Fresh vegetables contain water and can prevent the cheese from becoming crispy.

Can I make one large pizza crisp instead?

Yes. Spread the cheese into one large thin circle, add pepperoni and seasoning, bake until golden, then cool and break it into pieces.