Pepperoni Pizza Chips That Basically Changed My Snack Game Forever

So pepperoni pizza chips are like… why didn’t anyone tell me about these sooner? Seriously. I discovered this easy pepperoni chips recipe completely by accident last month when I was craving pizza at 10 PM but too lazy to order delivery or make actual pizza dough.

I think I found the idea on TikTok? Or maybe it was Instagram. Honestly can’t remember because I was half-asleep scrolling through my phone when I saw someone making these and my brain just went “YES, I need that immediately.“

The first batch? Burned to a crisp. Like, smoke alarm going off, windows open in January, neighbor probably thinking I can’t cook. Not my finest moment.

But the second attempt? Pure magic.

Why These Crispy Pizza Chips Are Literally Addictive

Look, I’m gonna be honest with you. These pepperoni cheese crisps are dangerous. And I mean that in the best possible way. Once you start eating them, it’s really hard to stop. My husband ate an entire baking sheet’s worth while watching football last Sunday and didn’t even realize it until they were gone.

Here’s the thing—they’re ridiculously simple. Like embarrassingly simple. We’re talking 2-3 ingredients depending on how fancy you want to get. And they taste like you spent way more effort than you actually did.

The best part? They’re basically low carb pepperoni chips, so if you’re doing keto or just trying to avoid bread (been there), these are perfect. Zero guilt. Well, maybe a little guilt because of the cheese and pepperoni fat content, but nutritionally speaking, no carbs.

What Makes These Keto Pepperoni Chips Work

I’ve tried a bunch of different variations at this point—oven, air fryer, different cheeses, various pepperoni brands. The key is getting them crispy without making them taste like cardboard or burning them into charcoal pieces.

Texture is everything. You want that satisfying crunch, kind of like a good potato chip but with pizza flavors. When they’re done right, they’re crispy on the edges, slightly chewy in spots where the cheese is thicker, and covered in those little crispy pepperoni grease bubbles that are (don’t judge me) absolutely delicious.

My 11-year-old daughter, who normally picks pepperoni off her pizza because she’s weird like that, actually eats these. That alone tells you they’re good.

Ingredients You’ll Need (Seriously Just A Few Things)

Basic version:

• 1 cup shredded mozzarella cheese (don’t use pre-shredded—trust me on this one)
• 20-25 slices pepperoni (I use Hormel or whatever’s on sale)
• Italian seasoning (optional but makes it taste more pizza-like)

Fancier version (for when you’re feeling extra):

• 1/2 cup shredded mozzarella
• 1/4 cup shredded parmesan (the real stuff, not the green can)
• 1/4 cup shredded cheddar for extra flavor
• 20-25 pepperoni slices
• Garlic powder
• Italian seasoning
• Red pepper flakes if you like heat

For dipping (because why not):

• Pizza sauce
• Ranch dressing (my personal favorite)
• Marinara sauce

Don’t buy pre-shredded cheese for this. I know it’s convenient. I know you’re tired. But pre-shredded cheese has this anti-caking powder stuff on it that prevents it from melting properly, and you’ll end up with sad, separated cheese puddles instead of crispy chips. Block cheese that you shred yourself works SO much better.

Actually, you know what? If you only have pre-shredded, use it. It’ll still work, just not quite as perfectly. I’ve done it when I was desperate.

How To Make These Homemade Pizza Chips Recipe (Two Ways)

Oven Method (Baked Pepperoni Chips)

Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Don’t skip the parchment paper unless you enjoy scraping melted cheese off your pan for 20 minutes. (Learned that one the hard way.)

Step 2: Make little piles of shredded cheese on the parchment paper—about 1 tablespoon per pile. Space them out because they’ll spread when they melt. Leave at least 2 inches between each pile. Maybe 3 inches if you’re using a lot of cheese because I’ve had them merge together before and then you just have one giant cheese sheet instead of chips.

Step 3: Top each cheese pile with a pepperoni slice or two. Press them down slightly into the cheese so they stick.

Step 4: Sprinkle with Italian seasoning and garlic powder if you’re using them. I always do because plain seems boring to me, but you do you.

Step 5: Bake for 8-10 minutes. Here’s where you need to watch them like a hawk. The edges will start to brown and bubble. You want them golden and crispy, not burned. The window between “perfect” and “ruined” is like 45 seconds, so don’t walk away to check your phone or start doing dishes.

Step 6: Let them cool on the baking sheet for 2-3 minutes. They’ll be floppy when they first come out—that’s normal. As they cool, they’ll crisp up. If you try to move them too soon, they’ll fall apart and you’ll be sad.

Air Fryer Method (Air Fryer Pepperoni Chips)

This is actually my preferred method now because it’s faster and I think they get crispier.

Step 1: Cut parchment paper to fit your air fryer basket. Or use those pre-cut air fryer liners if you’re fancy and have those.

Step 2: Make the same cheese piles with pepperoni on top. Season them.

Step 3: Air fry at 375°F for 5-7 minutes. Check at 5 minutes because air fryers vary wildly and some run hotter than others. Mine runs hot, so I do 5 minutes and they’re perfect. My sister’s air fryer takes 7 minutes for the same result.

Step 4: Let them cool for a couple minutes before removing.

The air fryer version gets these amazing crispy edges that are almost lacy-looking. It’s gorgeous. Well, as gorgeous as melted cheese can be.

Tips From Someone Who’s Made These Way Too Many Times

Cheese matters: Mozzarella is classic pizza cheese, so it works great. But mixing in some parmesan or cheddar adds more flavor. Parmesan especially gets really crispy and adds that salty, nutty taste. I usually do a mozzarella-parmesan blend now.

Pepperoni choices: Regular pepperoni works fine. Turkey pepperoni also works if you’re trying to be slightly healthier (though let’s be real, we’re making cheese chips here). I’ve tried the fancy cup-and-char pepperoni from the deli section and honestly? Not worth the extra money for this recipe. Save that for actual pizza.

Don’t overcrowd: Give them space. I know you want to make a million at once. Resist the urge. Overcrowding makes them steam instead of crisp, and then you get chewy, weird chips instead of crunchy ones.

The pepperoni grease situation: Some people pat their pepperoni with paper towels before using it to remove excess grease. I don’t bother. The grease makes them crispier in my opinion. But if you’re worried about it, go ahead and pat them dry.

Storage (if they last that long): These are best eaten immediately when they’re still crispy. But if you have leftovers (ha!), store them in an airtight container with paper towels between layers to absorb moisture. They’ll keep for 2-3 days but won’t be quite as crispy. You can re-crisp them in the oven or air fryer for a minute or two.

When To Serve These Quick Pizza Appetizer Snacks

These game day pepperoni pizza appetizers are perfect for:

• Football watch parties (already mentioned my husband’s obsession)
• Kids’ after-school snacks
• Late-night munchies when you want pizza but don’t want the carbs
• Party appetizers that look fancy but are stupid easy
• Keto-friendly snack time
• That weird 4 PM hunger when dinner’s too far away

I made these for a party last month and people thought I’d been in the kitchen for hours. Nope. Twenty minutes total, including cleanup. And everyone asked for the recipe, which is how I know they’re good.

What To Dip These In (Important Discussion)

Ranch dressing is my go-to. Something about the cool, creamy ranch with the hot, crispy, salty pepperoni chips just works. My husband uses pizza sauce because he’s a purist. My daughter dips them in… ketchup. I try not to think about it.

Other options people have told me they’ve tried:

• Marinara sauce (classic choice)
• Alfredo sauce (fancy!)
• Garlic butter (cardiac arrest on a plate but delicious)
• Buffalo sauce (for the spicy people)
• Just eating them plain because they’re already flavored

Honestly, they’re good plain. The dipping is optional but fun.

Why This Is The Best Easy 2 Ingredient Pizza Chips Recipe

The beauty of these crispy pepperoni crisps parmesan style snacks is that you can’t really mess them up once you figure out the timing. Too dark? Reduce time by a minute next batch. Not crispy enough? Add another minute. It’s forgiving.

And compared to making actual pizza? This is nothing. No dough to knead or rise or roll out. No sauce to spread. No toppings to arrange. Just cheese, pepperoni, heat, and patience.

I’ve made them at least 15 times in the past month. Maybe more. They’ve become my standard “I need a snack NOW” solution. Way better than reaching for a bag of chips from the pantry because at least these have protein, right? That’s what I tell myself anyway.

My neighbor stopped by last week while I was making a batch and I sent her home with half of them. She texted me two hours later asking for the recipe. This is how these things spread—one crispy, cheesy chip at a time.

Final Thoughts On These Instant Pizza Chips Recipe

Look, I’m not saying these will change your life. But they might change your snacking habits. They’re quick, they’re easy, they taste like pizza without all the work, and they’re surprisingly satisfying.

If I can make these without burning down my kitchen (after that first disaster attempt), anyone can. The key is just watching them closely near the end of cooking time and not walking away.

Try these and let me know what you think! Seriously, I’m curious if other people become as obsessed as I did. And if you have any variations or tips, drop them in the comments because I’m always looking for new ways to make these even better.

Now I’m craving them again. Might go make another batch right now actually. 🍕