For those following a ketogenic diet, the absence of crunchy snacks can be a significant challenge. The crispy texture of chips is often missed. Fortunately, this Keto Pepperoni Chips recipe provides an easy and delicious solution to satisfy those cravings for a savory crunch. This recipe is a great option to help satisfy that need for savory crunch.
Why Pepperoni Chips?
Many people seek crunchy snack alternatives while on the keto diet. Pepperoni chips stand out as a simple, quick, and satisfying option. These chips are not only easy to prepare but also offer a delightful combination of flavors and textures that make them an ideal keto-friendly snack.
Ingredients
The recipe for Keto-friendly Pepperoni Pizza Cheese contains only 4 ingredients - shredded mozzarella cheese, grated Parmesan cheese, sliced pepperoni and an Italian herb seasoning blend.
Simple Recipe
The Basic Steps
The creation of these crisps begins with readily available ingredients. In less than five minutes, you can have Pepperoni Crisps ready for the oven. Although they don’t necessarily look pretty, they were so good and crispy. Here's a detailed step-by-step guide:
- Preparation: Preheat the oven to 400 degrees Fahrenheit.
- Pan Prep: Cover a baking pan with parchment paper. Make sure you are using parchment paper, as many confuse wax paper with parchment paper. Using parchment paper to make this keto appetizer is key because it will help make cleanup that much easier. Since you’re going to be cooking the pepperoni at high heat, there will be grease that comes out of them.
- Layering: Lay pepperoni slices on the parchment paper, allowing room between each.
- Cheese and Seasoning: Sprinkle mozzarella cheese on top of each pepperoni slice. Sprinkle Italian seasoning on top.
- Baking: Bake for 9 minutes, then remove from oven. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy.
- Cooling: As the Pepperoni Crisps cool, they will begin to crisp. If you’re worried that they’re not crispy enough when you first take them out of the oven, let them cool down. As they cool, they will crisp. Sometimes, a little grease remains on the chips.
Alternative Cooking Methods
While baking is a popular method, you can also use other appliances to make these chips:
Read also: Easy Low-Carb Cheese Crackers
- Air Fryer: These keto chips can be made quickly in the air fryer or microwave. Just lay the pepperoni slices out in a single layer in the air fryer. Add the mozzarella cheese. Then, cook them for four to five minutes at 380 degrees (F).
- Microwave: To cook the keto pepperoni snack chips in the microwave, place the slices on a paper towel. Cook for 40 to 60 seconds or just until crisp.
- Skillet: Place the pepperonis in a single layer on a hot skillet. Heat a nonstick skillet over medium heat. Add about 1 tablespoon of shredded cheese in flat piles with a little room between them, about 4-6 piles a time depending on the size of your skillet. Cook for about one minute. When the cheese starts to bubble, add a slice of pepperoni on top of each pile of cheese. Cook for another minute or so, until the cheese begins to brown and get crispy on the edges. Use a spatula to flip each one, pepperoni side down. Cook for around 30 seconds, then transfer to a plate, pepperoni side up, and serve with tomato sauce for dipping.
Tips for the Perfect Pepperoni Chips
- Freshness: These low-carb pepperoni chips are best eaten right when they’re made.
- Pepperoni: I prefer buying packages of pre-sliced pepperoni. It’s just one of those conveniences I’m not quite up to doing without. Yes, pepperoni is keto-friendly.
- Crispiness: If your crisps seem “less crisp” after a couple days, simple pop on a toaster oven tray and reheat at 250 F degrees for a couple minutes and then let cool down.
- Italian Seasoning: ***Note: For the Italian seasoning, I’ve used Instantly Fresh Italian Herb Blend by Litehouse Foods - they are freeze-dried, shelve stable herbs that I find to taste the freshest. Because this is a “bulkier” ingredient than simple ground Italian seasoning, I used double the amount listed in recipe.
Variations and Serving Suggestions
While the recipe for low-carb pepperoni chips is listed below, there are ways that you can vary the taste and flavor.
Flavor Enhancements
- Seasoning: Use kitchen shears to snip pepperonis into small bits (or dice with knife). Add Italian seasoning to bowl.
- Dipping Sauces: Then eat, enjoy . . . and dunk in a little marinara sparingly (optional).
Storage
While I prefer to eat them while they are fresh, they can be stored in an airtight container. You can also store them in individual snack bags, making them easy to grab for an on-the-go snack. The keto snacks will stay crispy for a day or so. If you’re gonna make a big batch of these, I just keep them in the fridge, then I’ll toss them in a baggie or whatever until I’m ready to eat them.
Why This Recipe Works
This recipe works because it directly addresses the need for a crunchy, savory snack on the keto diet. The combination of pepperoni and cheese delivers a satisfying flavor profile that mimics the experience of eating traditional chips.
Health and Dietary Considerations
These Pepperoni and Cheese Crisps have got to be the easiest Gluten Free and Low Carb / Keto snack of all time! Whether you’re following the Keto diet and looking for little to no-carb snacks to nosh or just a bona fide cheese lover, you’ve likely had those little crunchy “crackers” made of just cheese.
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