2 Ingredient Pizza Chips (Print Version)
# Ingredients:
01 -
⅔ cup low-moisture shredded mozzarella cheese (80g)
02 -
48 mini pepperoni slices (21g)
03 -
Italian seasoning (optional for extra flavor)
# Instructions:
01 -
Turn your oven to 350 degrees. Grease 16 cups of a mini muffin pan with cooking spray or butter. You only need 16 cups since that's how many chips this makes.
02 -
Spoon about 2 teaspoons of shredded mozzarella into each greased cup. Press it down gently with your fingers so it sits flat in the bottom.
03 -
Place 3 mini pepperoni slices on top of the cheese in each cup. If you want, sprinkle a tiny pinch of Italian seasoning on each one for extra flavor.
04 -
Pop the pan in the oven and bake for about 8 minutes. You want the edges to turn a nice dark golden brown.
05 -
Let the chips cool right in the muffin pan until they're cool enough to handle. Then carefully pop them out. Place them on a plate with a paper towel to soak up any extra oil from the cheese and pepperoni.
06 -
Enjoy these while they're still warm. You can eat them plain or dip them in marinara sauce.
# Notes:
01 -
Make sure to use low-moisture mozzarella. Regular fresh mozzarella has too much water and won't work well.
02 -
These chips won't be super crunchy with mozzarella. For a crispy version, use shredded Parmesan instead and bake at 400°F for 7-8 minutes.
03 -
If making the Parmesan version, bake them on a parchment-lined baking sheet instead of a muffin pan since they get really hard and stick.
04 -
Regular-sized pepperoni works too. Just use one slice per chip instead of three mini ones.
05 -
These are great for low-carb or keto diets, but honestly anyone will love them.
06 -
Best served fresh and warm. They don't keep super well once cooled.