2-Ingredient Pizza Chips: Mini Pepperoni Cheese Chips Recipe

When snack cravings hit and you want something quick, savory, and satisfying, these 2-ingredient pizza chips deliver big flavor with minimal effort. Perfectly crisped cheese cups topped with mini pepperoni slices, these bite-sized treats are reminiscent of pizza but without the dough or the long prep time. Whether you’re low-carb, gluten-free, or simply looking for a fun party snack, these mini pepperoni cheese chips are a guaranteed crowd-pleaser.

The beauty of this recipe lies in its simplicity and speed. With just a handful of ingredients, a mini muffin tin, and less than 15 minutes from start to finish, you’ll have a batch of deliciously cheesy, crispy snacks ready to enjoy. They’re ideal for everything from school lunches to game night appetizers. Plus, since they’re naturally low-carb, they’re keto-friendly too!

If you’re someone who loves pizza but wants a quicker, crispier, and lighter version, this recipe is just the ticket. Serve them with a side of marinara sauce for dipping and you’ve got all the flavors of pizza in a single crunchy bite.

Why You’ll Love This Recipe

1. Only 2 Main Ingredients – You don’t need a long grocery list or fancy items; simple and accessible.
2. Quick to Make – Ready in under 15 minutes from start to finish.
3. Perfect Low-Carb Snack – Naturally keto-friendly and gluten-free.
4. Crispy, Cheesy Texture – The mozzarella crisps up beautifully in the oven.
5. Customizable – Easy to adapt with your favorite toppings or cheeses.

Ingredients

• Shredded low-moisture mozzarella cheese
• Mini pepperoni slices
• Italian seasoning

Variations

• Different Cheeses: Try cheddar, provolone, or a blend for a new flavor twist.
• Spicy Kick: Add crushed red pepper flakes before baking.
• Vegetarian Version: Skip the pepperoni and use sliced olives, mushrooms, or sun-dried tomatoes.
• Herbed Flavor: Sprinkle with basil, oregano, or garlic powder in place of Italian seasoning.
• Add a Crunch: Top with crushed pork rinds or almond flour before baking.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Lightly grease 16 cups of a mini muffin pan to prevent sticking.

Step 2: Assemble the Chips

Spoon about 2 teaspoons of shredded mozzarella into each greased muffin cup. Press the cheese down lightly to form a base.

Step 3: Add Toppings

Place three mini pepperoni slices on top of the cheese in each cup.

Step 4: Season

Sprinkle a pinch of Italian seasoning over each muffin cup for added flavor.

Step 5: Bake

Bake in the preheated oven for around 8 minutes, or until the cheese edges are golden brown and crispy.

Step 6: Cool and Serve

Allow the chips to cool slightly before removing them from the pan. Serve warm, ideally with marinara sauce for dipping.

Tips for Making the Recipe

• Use low-moisture mozzarella to ensure crispy edges.
• Don’t overfill the cups—cheese spreads as it bakes.
• A silicone mini muffin tray works great for easy release.
• Watch closely after 6 minutes to avoid burning.
• Let them cool in the pan for a minute to firm up before removing.

How to Serve

• With Dips: Serve with warm marinara, ranch, or garlic aioli.
• As Appetizers: Arrange on a platter with toothpicks for parties.
• Snack Packs: Add to lunchboxes for a fun, protein-packed snack.
• Topping for Salads: Crumble and sprinkle over salads for crunch.
• On Game Day: Pair with other low-carb treats for a full snack spread.

Make Ahead and Storage

Storing Leftovers

Store cooled chips in an airtight container in the fridge for up to 4 days.

Freezing

Place chips in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 1 month.

Reheating

Reheat in a 350°F oven or air fryer for 3–5 minutes until crispy again. Avoid microwaving, as it softens the chips.

FAQs

1. Can I use regular pepperoni instead of mini?

Yes, just cut it into smaller pieces so it fits nicely in the muffin cups.

2. Can I make this recipe dairy-free?

You can try using dairy-free shredded cheese, but it may not crisp up as well.

3. Are these keto-friendly?

Absolutely! They are low in carbs and high in fat, making them perfect for keto.

4. Can I make these without a mini muffin pan?

Yes, but use parchment paper or a silicone baking mat to help maintain shape.

5. How do I keep them crispy?

Allow them to cool fully on a wire rack and store in an airtight container.

6. What other seasonings can I use?

Garlic powder, paprika, or chili flakes work well for different flavor profiles.

7. Are they kid-friendly?

Definitely—kids love them, and they’re easy to pack for lunches or snacks.

8. Can I make a larger batch?

Yes, just double or triple the ingredients and bake in multiple batches.

9. What’s the best cheese alternative to mozzarella?

Cheddar or provolone work great and offer different flavors and textures.

10. Can I make these in an air fryer?

Yes—reduce the cooking time to 5–6 minutes and watch closely for browning.

Conclusion

These 2-ingredient pizza chips are a quick, fun, and flavorful snack that satisfies pizza cravings in a low-carb, bite-sized form. Perfect for entertaining, family snacks, or meal-prepping, they’re endlessly customizable and incredibly easy to make. Whether you’re keto or just in need of a fast and tasty treat, these mini pepperoni cheese chips are sure to become a go-to recipe in your kitchen.

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