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Make ultra-crispy 2 ingredient pizza chips in 10 minutes! Low-carb, keto-friendly snack with pepperoni and melty cheese—oven, air fryer, and tips included.
Meet your new favorite quick snack: 2 Ingredient Pizza Chips! Think crispy pepperoni topped with bubbly mozzarella that cools into a crunchy, cheesy bite. These keto pizza chips have gone viral for a reason—they’re fast, flavorful, and totally customizable. Whether you’re after a low carb pizza snack, a game-day appetizer, or a late-night craving fix, this pepperoni mozzarella combo delivers big pizza flavor with nearly zero effort. Ready to see how I get them extra crisp (without a greasy mess)? Let’s dive in.
What Makes These 2 Ingredient Pizza Chips Special?
Here’s why my version stands out: I tested oven, air fryer, and microwave methods, dialed in the cheese-to-pepperoni ratio for max crunch, and added mess-free tricks to keep oil under control. These pepperoni cheese crisps are a lazy keto dream and a fun, kid-approved snack.
- 2 ingredients, 10 minutes: Pepperoni + mozzarella is all you need for no-crust pizza chips.
- Oven, air fryer, or microwave: Choose your adventure—each method is optimized for crisp edges and a snappy bite.
- Grease-smart technique: A quick pre-bake + blot gives ultra-crispy chips without oil puddles.
- Keto, low carb, and gluten-free: Naturally grain-free; just pick a gluten-free pepperoni brand.
- Snack, appetizer, or party board: Serve with marinara, ranch, or garlic dip for a crowd-pleasing, 2 ingredient appetizer.
- Budget-friendly + scalable: Make one tray for you or batch multiple trays for game day snacks.
- Troubleshooting built-in: Avoid stuck-on cheese, spreading, or soggy centers with my pro tips below.
Ingredient Notes
Keep it simple, keep it crispy: With just two ingredients, quality matters. Here’s what works best for perfect pepperoni pizza chips.
- Pepperoni: Regular, turkey, or mini pepperoni all work. Look for evenly sliced rounds; thicker cuts render more fat and take longer to crisp.
- Shredded low-moisture mozzarella: Pre-shredded is convenient; hand-shredded from a block melts cleaner with fewer anti-caking agents (crisper finish).
- Optional but awesome: Pinch of Italian seasoning, garlic powder, red pepper flakes, or grated Parmesan for a “pizza shop” vibe—still keeps it a 2-ingredient base.
- Tools that help: Parchment paper (not wax!), a rimmed sheet pan or air fryer basket, and paper towels for blotting excess oil.
How To Make 2 Ingredient Pizza Chips
Shortcut to crispy: The secret is a quick render of pepperoni fat before adding cheese. This prevents sogginess and keeps your chips neat, snappy, and scoopable.
- Preheat: Oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a rimmed sheet pan or basket with parchment.
- Arrange pepperoni: Space slices 1 inch apart. For sturdier chips, overlap two slices by 25% to form a base.
- Pre-bake to render: Bake 3–4 minutes (oven) or 2–3 minutes (air fryer) until edges curl and you see some fat released.
- Blot excess oil: Slide parchment onto a cooling rack or board; gently blot the tops with paper towels. This sets you up for crispiness.
- Add cheese: Sprinkle a small mound (about 1 teaspoon) of mozzarella onto each slice, staying centered to prevent spread. Add a pinch of Italian seasoning if using.
- Bake until golden: Return to heat for 3–5 minutes (oven) or 2–4 minutes (air fryer) until cheese bubbles, then turns lightly golden around the edges.
- Cool to crisp: Let chips rest 3–5 minutes on parchment or a wire rack. They firm up as they cool. Serve with warm marinara or ranch.
- Microwave method (fastest): Place pepperoni on parchment-lined plate, microwave 45–60 seconds, blot, add cheese, then microwave 20–30 seconds more. Cool to crisp.
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Pro Tips
- Choose low moisture: Low-moisture mozzarella = better crunch and less weeping.
- Go light on cheese: Too much cheese leads to “lacey spread.” A teaspoon per chip keeps them tidy and crisp.
- Prevent sticking: Use parchment. Foil can weld melted cheese to the pan.
- Boost structure: Double-layer pepperoni for dunkable chips that won’t snap in dip.
- Dial in color: Aim for deep golden, not pale. Color equals crunch and that “parmesan frico” vibe.
- Batch smarter: Bake one test chip to nail your timing—every oven and cheese brand behaves differently.
Storage & Reheating
Best day-of: Pizza chips are crispiest fresh, but leftovers can totally be revived.
- Fridge: Store up to 3 days in an airtight container layered with paper towels.
- Reheat to re-crisp: 350°F (175°C) for 3–5 minutes in the oven or 2–3 minutes in the air fryer.
- Freezer-friendly: Freeze flat on a tray, then bag up to 1 month. Reheat from frozen at 375°F for 5–7 minutes.
- Avoid sog: Skip the microwave for reheating—it softens instead of crisps.
Variations & Substitutions
Make them your own: Keep the 2-ingredient base, then riff with toppings, seasonings, and dietary swaps. These are super versatile keto appetizers and easy after-school snacks.
- Dairy-free option: Use a meltable vegan mozzarella. For extra crunch, bake slightly longer and let cool fully on a rack. Note: some brands crisp less than dairy.
- Vegetarian: Use plant-based pepperoni or smoked provolone as the base topped with mozzarella for cheese crisps.
- Turkey pepperoni: Lower fat and slightly lighter; tasty and still crisps well.
- Salami swap: Salami + provolone yields rich, deli-style chips.
- Mini pepperoni “cup” chips: Press mini slices into a mini muffin tin to catch cheese and form cupped dippers.
- Season it up: Garlic powder, dried oregano, crushed red pepper, or a dusting of Parmesan.
- Dippers: Warm marinara, pesto, ranch, garlic butter, or spicy vodka sauce. Find sauce ideas here: marinara recipes and easy sauces.
- Air fryer pizza chips: Ideal for small batches and max crunch with minimal oil.
- Microwave pepperoni chips: Fastest method for a single-serve, late-night snack attack.
Final bite: If you love pizza but want a speedy, low-carb fix, these 2 ingredient pizza chips tick every box—crispy, cheesy, dippable, and wildly satisfying. They’re my go-to when I need a crowd-pleasing appetizer or a keto snack that actually feels fun. Save this one—you’ll make it on repeat.
FAQ
My chips came out soft. How do I make them crispy?
Pre-bake the pepperoni 2–4 minutes to render fat, blot well, then add cheese and bake until edges are deep golden. Cooling on a rack finishes the crisp.
Can I make these in the air fryer?
Absolutely. Air fry at 375°F: 2–3 minutes to render, blot, then 2–4 minutes with cheese. They crisp fast, so keep an eye on them near the end.
Do I need a silicone mat or parchment?
Parchment is best. It prevents sticking and lets you wick away grease. Avoid foil—melted cheese can fuse to it like superglue.
Are these keto and gluten-free?
Yep. They’re low carb and naturally gluten-free. Just choose a certified GF pepperoni brand if you’re sensitive to cross-contamination.
Which cheese melts best?
Low-moisture mozzarella is classic. Hand-shredded melts smoother; pre-shredded is fine but can be slightly less crisp due to anti-caking agents. Provolone or cheddar also work, with sharper flavor and faster browning.
Can I make them ahead?
Yes—store in the fridge up to 3 days, layered with paper towels. Re-crisp at 350°F for 3–5 minutes (or air fryer 2–3 minutes). Skip the microwave for reheating if you want crunch.
How do I reduce grease?
Pre-bake and blot. You can also double up pepperoni for structure and rest the chips on a wire rack after baking to drip off extra oil as they cool.
Can I use dairy-free cheese?
You can. Use a brand that melts well, bake slightly longer, and let them cool fully for best structure. They may not get quite as crisp as dairy mozzarella, but still tasty.
2-Ingredient Pizza Chips
Make ultra-crispy 2 ingredient pizza chips in 10 minutes! Low-carb, keto-friendly snack with pepperoni and melty cheese—oven, air fryer, and tips included.
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Servings: 16 chips
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
- Measuring tablespoon
Ingredients
Ingredients
- 1 cup shredded low-moisture mozzarella cheese converted.2: 113 g
- 16 slices pepperoni converted.2: 45 g
Instructions
- Heat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop 1 tablespoon of shredded mozzarella onto the sheet for each chip, spacing the mounds about 2 inches apart. Lightly flatten into 2-inch circles.
- Place one pepperoni slice in the center of each cheese round.
- Bake 8–10 minutes, until the cheese is bubbling and the edges are deep golden and lacy. If the centers still look pale, bake 1–2 minutes more.
- Let chips cool on the pan for 5 minutes to firm up, then transfer to a rack to finish crisping. Serve once fully cooled.
Notes
For the crispiest texture, bake until the edges turn a rich golden brown and allow the chips to cool completely before storing. Keep in an airtight container at room temperature for up to 2 days; re-crisp briefly in a 350°F oven if needed. These are great on their own or dipped in warm marinara.
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