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.
Print
Pin
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.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!