Introduction

This 2 Ingredient Pizza Chips recipe is a quick and tasty snack—crispy baked cheese rounds topped with pepperoni for a low-carb, pizza-flavored crunch. Perfect for parties, game day, or guilt-free snacking!

The image shows a white plate filled with small, round mini pizzas that have golden, crispy edges and are topped with melted white cheese and a single piece of bright red pepperoni in the center of each. The pepperoni slices are sprinkled lightly with green herbs. In the middle of the plate is a small white bowl filled with red marinara sauce that also has green herb sprinkles on top. The plate is placed on a white marbled surface, creating a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shredded mozzarella cheese
12 slices pepperoni (thinly sliced; regular or turkey)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Place small piles of shredded mozzarella (about 1 teaspoon or 1 tablespoon each) onto the baking sheet, spacing them about 2 inches apart.
Step 3: Top each pile of cheese with a slice of pepperoni. If slices are small, you can overlap slightly. Pat pepperoni with paper towel first to remove excess oil for crisper chips.
Step 4: Bake in the oven for 6–10 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
Step 5: Let the pizza chips cool on the baking sheet for 2–3 minutes to crisp up before serving.
Step 6: Serve warm with your favorite dips like marinara, ranch, or spicy garlic sauce.

Tips & Variations

Use fresh shredded cheese for even melting and gooey texture.
Try different cheeses like cheddar or Italian blend for sharper flavors.
For a spicy kick, sprinkle crushed red pepper or add jalapeño slices before baking.
Make pizza supreme by adding tiny diced bell peppers, olives, or mushrooms under the cheese.
Dust with Italian seasoning or garlic powder for an herby twist.
Serve with a variety of dips like marinara, ranch, or buffalo sauce for extra flavor.

Storage

Store leftover pizza chips in an airtight container at room temperature for up to 1 day; they may soften slightly. For longer storage, keep them in the fridge sealed for 3–4 days and re-crisp in a 350°F oven for a few minutes before serving. Freezing is not recommended as it causes loss of crunch.

How to Serve

A white plate holds several mini pizza bites, each with a crispy golden-brown outer layer that looks crunchy and textured. Inside, there is a melted white cheese layer topped with a round slice of deep red pepperoni, sprinkled with small bits of green herbs. In the center of the plate sits a small white bowl filled with smooth red tomato sauce, also garnished with green herbs. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different meat instead of pepperoni?

Yes! Salami, turkey pepperoni, or thin slices of ham work well, as long as they are sturdy enough to hold the cheese during baking.

Do I need to flip the chips while baking?

No, flipping is not necessary. The chips crisp up nicely on their own in the oven.

Can I make these in the air fryer?

Absolutely! Cook at 375°F for about 5–6 minutes, keeping a close eye as air fryer models vary.

Do these taste like real pizza?

They offer the same savory combination of cheese and pepperoni, especially with a marinara dip, but are crispier—more like pizza-flavored chips than a slice.

Can I make them ahead of time?

They taste best fresh but can be stored and reheated. See storage tips above for best results.

Are these keto-friendly?

Yes, with just cheese and pepperoni, this recipe is naturally low in carbs and keto-friendly.