Keto Pepperoni Cheese Crisps
Crispy 2-ingredient keto crisps made with pepperoni and shredded cheese. Baked in minutes for an easy, salty, cheesy snack or salad topper.
Ingredients
- 24 pepperoni slices standard thickness
- 1 1/2 cups shredded mozzarella cheese loosely packed
Instructions
- Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Blot the pepperoni slices with a paper towel to remove surface oil. This helps them crisp instead of puddling grease.
- Arrange the pepperoni on the lined sheet in a tight grid with at least 1 inch of space between slices.
- Top each pepperoni slice with about 1 tablespoon of shredded cheese, keeping the cheese mounded in the center so it melts outward evenly.
- Bake for 8 to 10 minutes, until the cheese is fully melted, bubbling, and the edges are spotty golden. Watch closely in the last 2 minutes.
- Remove the pan from the oven and let the crisps cool on the sheet for 5 minutes to set and firm up.
- Blot any excess oil gently with a clean paper towel. Transfer crisps to a wire rack to finish cooling completely for maximum crunch.
- Serve warm or at room temperature. For dipping, offer marinara or ranch if desired.
Notes
- Use standard pepperoni; thick-cut takes longer and can burn at the edges.
- Parmesan or cheddar can replace mozzarella for a crisper, lacier texture.
- Space the slices well so the cheese doesn’t fuse into one large sheet.
- For an air fryer, cook at 360°F (182°C) for 5 to 7 minutes on a lined basket and check early.