These low carb 2-ingredient pepperoni crisps are my go-to “I forgot to make something” snack. My neighbor actually started the tradition—she’d show up to every block party with a big plate of these, and they’d disappear before anyone even touched the chips and dip. They’re salty, cheesy, and crispy around the edges, and they take just minutes to throw together. If you’re trying to keep things low carb but still want something fun and snacky, this is the kind of recipe you can pull off after work with almost no effort.
Serve these pepperoni crisps warm on a big plate with toothpicks for easy grabbing, or let them cool completely and pile them into a bowl like chips. They go really well with a simple marinara or pizza sauce for dipping, or a side of ranch or garlic aioli if you’re keeping it low carb. I like to put them out next to a veggie platter and some olives so there are a few different textures to snack on. They’re also great crumbled over a salad as a crunchy topping or served alongside a simple cheese board when you want something a little different than crackers.
Low Carb Pepperoni CrispsServings: 4
Ingredients
6 ounces sliced pepperoni (about 40 thin slices)
1 cup shredded mozzarella cheese (low-moisture, part-skim)
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Lay the pepperoni slices in a single layer on the prepared baking sheet. Make sure they are not overlapping so they can crisp up evenly. Use a second baking sheet if needed.
Sprinkle a small pinch of shredded mozzarella onto the center of each pepperoni slice, dividing the cheese evenly among all the slices. The cheese will melt and spread slightly, so avoid piling it too high or too close to the edges.
Place the baking sheet on the middle rack of the oven and bake for 7–10 minutes, or until the pepperoni edges are dark red and crispy and the cheese is fully melted with golden brown spots.
Carefully remove the baking sheet from the oven. The pepperoni crisps will still be sizzling and may look slightly oily, which is normal.
Let the crisps cool on the baking sheet for 5–10 minutes. As they cool, they will firm up and become even crispier. If there is excess oil, you can gently blot the tops with a paper towel.
Transfer the cooled pepperoni crisps to a serving plate. Serve warm or at room temperature. For the crispiest texture, enjoy them the same day you make them.
Variations & Tips
For a little extra flavor without adding more ingredients, you can use spicy pepperoni instead of regular, or pick a mozzarella that has a bit more salt and tang. If you’re not strictly counting ingredients, try adding a light sprinkle of Italian seasoning, garlic powder, or crushed red pepper flakes over the cheese before baking for a pizza-inspired twist. You can also swap the mozzarella for shredded provolone or Monterey Jack for a different melt and flavor. For meal prep, bake a batch ahead of time, let them cool completely, and store in an airtight container in the fridge for up to 3 days; re-crisp them in a 350°F (175°C) oven for a few minutes. For food safety, keep the pepperoni refrigerated until you’re ready to bake, and don’t leave the finished crisps out at room temperature for more than 2 hours if you’re serving them at a party. Always use clean hands or utensils when arranging the pepperoni and cheese to avoid cross-contamination.
