If you’re on the hunt for an irresistibly crunchy, cheesy snack that’s as simple to make as it is to devour, Pepperoni and Cheese Crisps will be your new best friend. Featuring golden, lacy cheese with just the right hint of spice from pepperoni, these low-carb crisps are the ultimate crowd-pleaser—whether you need a quick party appetizer or a satisfying keto treat. Get ready to fall in love with a snack that packs big flavors in every bite, and comes together in minutes!
Ingredients You’ll Need
You only need a handful of simple ingredients for Pepperoni and Cheese Crisps, but each one is crucial for nailing that perfect balance of melty, salty, and crisp. Here’s what you’ll want on hand, and why these basics make all the difference.
- Shredded mozzarella cheese: Melts beautifully into golden, gooey rounds that crisp up perfectly for that addictive crunchy texture.
- Shredded Parmesan cheese: Adds deep, savory oomph and helps the crisps develop that beautiful frico-style lace at the edges.
- Pepperoni slices (mini or regular): Offers a spicy, salty pop that plays perfectly against the mellow cheeses—mini pepperoni make perfect little bites, but regular works too!
- Italian seasoning (optional): Sprinkling this in gives your crisps a cozy, herby aroma and a hint of Mediterranean flair.
- Red pepper flakes (optional): A pinch delivers gentle heat and color for a little extra excitement, especially if you love things spicy.
How to Make Pepperoni and Cheese Crisps
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper—trust me, this is key for easy cleanup and ensures your crisps won’t stick. A well-lined pan is the secret to effortless, picture-perfect Pepperoni and Cheese Crisps every time.
Step 2: Mix the Cheese and Seasonings
In a small mixing bowl, combine the shredded mozzarella, grated Parmesan, and if you like, a sprinkle of Italian seasoning and red pepper flakes. Mixing the two cheeses creates the best balance of flavor and texture: the mozzarella melts smooth, while the Parmesan adds sharpness and a crispy edge. Don’t forget to get a little creative with those seasonings if you’re feeling fancy!
Step 3: Form the Cheese Mounds
Scoop about 1 tablespoon of your cheese mixture for each crisp and mound them on the baking sheet, leaving 2 inches between each pile so there’s plenty of room for melting magic. Gently flatten each mound with the back of your spoon to help everything bake up evenly and get nice and lacy at the edges.
Step 4: Add the Pepperoni
Top each cheese mound with a slice of pepperoni (or a few mini ones if you’re using those). If you want an extra crispy finish, pat your pepperoni slices dry with a paper towel before adding them—this simple trick keeps your crisps ultra crunchy and not greasy.
Step 5: Bake to Perfection
Pop your tray in the oven and bake for 6 to 8 minutes. You’re looking for cheese that’s bubbling and golden brown around the edges. Watch closely in the last minute or two so they don’t go from perfect to overdone. Once out, let the Pepperoni and Cheese Crisps cool on the baking sheet for 5 to 10 minutes; they’ll firm up as they cool, so don’t rush this step!
How to Serve Pepperoni and Cheese Crisps
Garnishes
These Pepperoni and Cheese Crisps are fantastic as-is, but a finishing sprinkle of fresh chopped parsley, a light dusting of extra Parmesan, or even a drizzle of hot honey can take them to the next level. Let your garnish reflect your mood—classic, herby, or spicy-sweet!
Side Dishes
Serve these crisps alongside a simple green salad or a bowl of marinara sauce for dipping. Their saltiness pairs wonderfully with fresh veggies, and they’re the ultimate crunchy addition to any cheese or charcuterie board.
Creative Ways to Present
Get playful with presentation: stack your Pepperoni and Cheese Crisps in a tall glass for easy snacking at parties or arrange them around a bowl of dip for a snack platter everyone will gravitate toward. They also shine as a unique, edible garnish on top of creamy soups or hearty salads.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover crisps in an airtight container at room temperature for up to three days. Make sure they’re completely cool before storing to maintain that signature crunch and avoid sogginess.
Freezing
Yes, you can freeze these! Lay the crisps in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They’ll stay good for a month—just let them come to room temp before munching, or bake them briefly to restore full crispiness.
Reheating
If your Pepperoni and Cheese Crisps soften up, pop them back in a 350°F oven for a couple minutes. They’ll crisp right up and taste freshly baked—no one will ever know they weren’t made that day!
FAQs
Can I use other kinds of cheese for Pepperoni and Cheese Crisps?
Absolutely! While mozzarella and Parmesan are a classic combo, shredded cheddar, Monterey Jack, or even a little Swiss can be delicious substitutes. Just make sure to use hard or semi-hard cheeses for the best crisp texture.
How can I make my Pepperoni and Cheese Crisps even crispier?
The secret is to pat your pepperoni dry before baking, and make sure your cheese mounds are spaced out so they can crisp up evenly. Baking until golden brown (not just melted) also guarantees that irresistible crunch.
Are Pepperoni and Cheese Crisps suitable for keto or gluten-free diets?
Yes! These crisps are naturally low-carb and gluten-free, making them perfect for anyone on keto or avoiding gluten. Always double check your ingredients just in case, especially the pepperoni.
Can I make Pepperoni and Cheese Crisps in advance for a party?
Definitely—these crisps keep well in an airtight container for a few days and even freeze beautifully, so make them a day or two ahead. They’ll be just as crispy and delicious for your guests!
What’s the best way to serve Pepperoni and Cheese Crisps at gatherings?
Display them in a bowl, pile them onto a snack board, or line them up around a dip. Their satisfying crunch and bold flavor make them a party highlight all on their own, or as part of a bigger spread.
Final Thoughts
I can’t recommend Pepperoni and Cheese Crisps enough—they’re fast, fun, and always a hit whether you’re sharing them or just treating yourself. Give this easy recipe a try and prepare to fall in love with every golden, crunchy, cheesy bite!
Print
Pepperoni and Cheese Crisps Recipe
- Total Time: 13 minutes
- Yield: 20–24 crisps 1x
- Diet: Non-Vegetarian
Description
These Pepperoni and Cheese Crisps are a delightful combination of gooey cheese, savory pepperoni, and flavorful seasonings baked to crispy perfection. Perfect for a quick snack or impressive party appetizer, these low-carb delights will disappear fast!
Ingredients
Cheese Crisps:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon Italian seasoning (optional)
Additional Ingredients:
- 20–24 slices of pepperoni (mini or regular size)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Cheese Mixture: In a small bowl, combine mozzarella, Parmesan, and optional Italian seasoning.
- Form Cheese Crisps: Scoop about 1 tablespoon of the cheese mixture onto the baking sheet, spacing mounds about 2 inches apart. Flatten each mound and top with a slice of pepperoni.
- Bake: Bake for 6–8 minutes or until edges are golden and crispy.
- Cool and Serve: Remove from the oven and let cool for 5–10 minutes to firm up. Serve immediately or store in an airtight container once fully cooled.
Notes
- You can use different cheeses like cheddar or Monterey Jack for variation.
- For crispier results, pat the pepperoni dry with a paper towel before baking.
- Great as a low-carb snack or party appetizer.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 crisps
- Calories: 90
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 20 mg
