Cheesy Crispy Pepperoni Bites

Crunchy, melty, and full of crowd-pleasing pizza flavor, Pizza Chips are your go-to low-carb bite. Keto folks and anyone wanting a pizza fix without the bread are gonna love how a few store basics come together for these. Cheesy and savory, these baked treats get crisp along the sides but stay chewy in the middle—done in no time at all.

We came up with these during a fun family game night because everyone was hungry and we needed something quick. The first tray was gone so fast, I turned around and made more. My picky nephew, who never touches "healthy" stuff, ate a huge share and wanted to show his mom. Now it's the one snack we always make for last-minute get-togethers.

Tasty Essentials

• Mini muffin pan: Holds the cheese in place and gives these chips their perfect bite-sized shape so the edges get crispy and the middle stays soft
• Mini pepperoni slices: Give you that classic pizza kick plus a little salty bite and fun color
• Shredded mozzarella cheese: Melts into a crunchy base for each chip and pairs well with any flavor you layer on top
• Italian seasoning mix: Adds a hit of herby flavor that totally says "pizza" on every single chip
• Marinara sauce: Perfect for dunking—brings some tang and tomato flavor that pulls it all together

Easy Oven Fun

Getting things ready:

Go ahead and heat your oven up to 350°F first so it's hot and ready to go. Grab your mini muffin pan and lightly coat every cup with a little oil or spray. This makes sure nothing sticks and makes taking the chips out quick and easy.

Building your cheese base:

Scoop about 2 to 2.5 tablespoons of shredded mozzarella into each little muffin cup. Keep the piles even so your chips all cook the same. It's best not to overfill them since cheese spreads a bit once it melts.

Topping it off:

Lay 3-4 mini pepperoni slices on top of the cheese in every cup and give them a gentle press. Finish with a sprinkle of Italian seasoning, trying to cover the cheese for that awesome pizza flavor all over.

Bake until golden:

Set your muffin tray in the center of the oven so the heat hits it just right. Let it bake for 7-8 minutes, and keep a close watch near the end because they can brown super fast. You'll know they're done when the edges are golden brown and start pulling from the pan.

Final steps:

Take the tray out when the cheese looks perfectly golden and let things chill in the pan for 5 minutes. This little wait helps the cheese settle and makes sure the chips hold together when you get them out. Use a tiny spatula or butter knife to loosen around the edges, then pop them out and serve up!

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I love tossing a bit of freshly sliced basil right on top as soon as they're out of the oven—it smells so good. My sister's a fan of adding lots of chopped black olives, and now she won't have them any other way. My mom, who isn't big on snacks, actually asked for these at her birthday because they keep her pizza cravings at bay without the guilt!

Snack Adventure

Make your snack spread look amazing by putting these warm Pizza Chips together with a few fun dips—think classic marinara, ranch, or buffalo sauce for a bit of kick. Want to class it up? Add a small bowl of peppery arugula salad with lemon and olive oil on the side. They even go great with a bowl of soup for a nice crunchy bite that makes any lunch or dinner feel a bit fancier.

Fun Twists

Give these Pizza Chips a Mediterranean spin: toss in crumbled feta cheese, diced olives, and a dash of oregano on top before they bake. If you love breakfast, try bits of cooked bacon and a pinch of smoked paprika for a morning treat. Or go Mexican style on taco night—sprinkle taco seasoning, some cooked ground beef, and swap cheddar for mozzarella. Serve those with salsa and a dollop of sour cream for next-level snacking!

Easy Storage

To store leftovers, put your chips in an airtight box in the fridge, layering parchment between them so they don't stick. They'll taste good for three days or so but might lose a little crunch. Want them crispy again? Pop them in the oven at 325°F for a few minutes until they're just right. Steer clear of the microwave—their texture gets pretty chewy if you do.

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I've lost count of how many batches of Pizza Chips I've whipped up! The best part is you only need a few basic things on hand, but they come out tasting so satisfying whenever you get a pizza urge (no bread crash after). You can swap ingredients depending on what's around, and they're so quick that friends are always shocked when I show them how simple they are. Seriously, every time I make these, someone wants the directions—and they're amazed it's actually this easy.

Frequently Asked Questions

→ Can I use different types of cheese for these Pepperoni Cheese Chips?

Totally! Any cheese you like works, but choose one that’s not super wet. Parmesan makes ‘em extra crunchy, mozzarella gets you a chewier middle with crisp edges.

→ How do I know when my Pepperoni Cheese Chips are done baking?

Once the edges look browned and crunchy—usually about 7 or 8 minutes at 350°F—they’re good to go. If you’re using Parmesan, crank up the oven to 400°F for even crispier chips.

→ Can I make these Pepperoni Cheese Chips ahead of time?

You’ll like them best hot and fresh, but you can make ahead a little and reheat right before eating to get that crunch back.

→ What dipping sauces work best with Pepperoni Cheese Chips?

Marinara is classic if you want pizza vibes. Ranch or alfredo also work. Or just skip the dip—there’s plenty of flavor as is.

→ Can I use regular-sized pepperoni instead of mini pepperoni?

For sure. Regular pepperoni is fine—just slice it up or use less per cup if your pan is small.