These Pepperoni and Cheese Crisps saved my sanity during that first month of keto when I thought I'd literally die without potato chips. Turns out you can make something even better with just cheese and pepperoni. My kids call them "pizza chips" and honestly that's exactly what they taste like, except crunchier and without the carb crash afterward.
Why You'll Love These Pepperoni and Cheese Crisps
I stumbled onto this Pepperoni and Cheese Crisps recipe completely by accident when I burned some cheese in the oven and realized the crispy edges were actually the best part. Now I make Pepperoni and Cheese Crisps on purpose at least twice a week.
What Actually Works: The beauty of these Pepperoni and Cheese Crisps is they're literally two ingredients and about 15 minutes total. You put cheese on a baking sheet, stick pepperoni on top, bake until crispy, and it transforms into this addictive crunchy snack that tastes like pizza. The first time I made Pepperoni and Cheese Crisps, I ate the entire batch standing at the counter. My teenage son who "doesn't like keto food" steals them from the fridge constantly.
Why Other Methods Fail: Most people mess up baked cheese crisps by using pre-shredded cheese that has anti-caking agents and won't crisp properly, or they bake them too hot and the cheese burns. My neighbor tried making them in the microwave and they turned into rubbery cheese circles. Some people pile the cheese too thick thinking more equals better, but then the middle stays gooey while the edges burn.
The thing that changed everything: Understanding that cheese type matters desperately for Pepperoni and Cheese Crisps. My first batch I used pre-shredded mozzarella and the crisps never got crispy, just oily and limp. The anti-caking powder in bagged cheese prevents proper crisping. Started using blocks of cheese I shredded myself and suddenly they came out perfectly crispy. Also learned that mixing cheeses gives better flavor. Parmesan adds nuttiness, cheddar adds sharpness, mozzarella adds stretchiness. The combo is unbeatable.
Jump to:
- Why You'll Love These Pepperoni and Cheese Crisps
- What You'll Need for Pepperoni and Cheese Crisps
- How to Make Pepperoni and Cheese Crisps
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Pepperoni and Cheese Crisps
- My Pepperoni and Cheese Crisps Journey
- FAQ
- More Recipes You'll Love
- Pepperoni and Cheese Crisps
- Related
- Pairing
What You'll Need for Pepperoni and Cheese Crisps
This is probably the shortest ingredient list you'll see from me. Literally two main ingredients plus optional seasonings if you're feeling fancy.
Main Ingredients
- Shredded cheese
- Pepperoni slices
Optional Add Ins
- Italian seasoning
- Garlic powder
- Red pepper flakes
- Grated parmesan for sprinkling on top
That's it. Seriously. Best keto cheese and pepperoni snack ever with basically two things.
How to Make Pepperoni and Cheese Crisps
This recipe for crispy pepperoni snacks is so simple my 12 year old makes them himself now, which means I have to hide the cheese or we run out constantly.
Prep Your Pan
Preheat your oven to 400°F but don't go any higher or they'll burn before they crisp. Line a baking sheet with parchment paper, and I'm serious about this, NOT wax paper because I learned that mistake the smoky way. Don't skip the parchment or you'll spend the next 20 minutes scraping cheese off your pan with a spatula and questioning your life choices.
Make the Crisps
Pile little mounds of shredded cheese on the parchment, about 2 tablespoons each, and space them out a few inches apart because they spread like crazy when they melt. Press one pepperoni slice on top of each cheese pile and if you're using seasonings like Italian seasoning or garlic powder, sprinkle them on now. I usually do about 12 to 15 pepperoni and cheese crisps per baking sheet depending on how big I make them.
Bake Until Crispy
Stick them in the oven for 8 to 10 minutes and watch them carefully because there's a super fine line between perfectly crispy and burnt to a crisp. They're done when the edges are golden brown and bubbling and the cheese looks lacy and crispy around the edges. Pull them out even if the middle looks slightly soft because they'll continue to crisp as they cool, trust me on this.
Cool Completely
Let the pepperoni cheese crisps sit on the pan for at least 5 minutes because they'll firm up as they cool and trying to move them too soon means they'll tear and fall apart. Once they're completely cool, they'll pop right off the parchment paper like magic. Store them in an airtight container if they last that long, which in my house they absolutely do not because we eat them immediately.
You'll have these amazing baked pepperoni crisps that are crunchy, cheesy, and taste exactly like the best parts of pizza. My kids literally inhale them.
Top Tip
- Made this mistake three times before learning the hard way
- Use freshly shredded cheese, never bagged pre-shredded stuff
- The anti-caking powder in bagged cheese prevents proper crisping
- Block cheese shredded yourself takes only 2 minutes
- Fresh shredded cheese makes the texture completely different
- Don't pile cheese too thick or middle stays gooey while edges burn
- About 2 tablespoons per crisp is the perfect amount
Ingredient Substitutions & Variations
The basic pepperoni cheese crisps are perfect but I've tried enough variations to know what works.
Cheese Options
Mix parmesan, cheddar, and mozzarella for the best flavor and texture in your keto pepperoni chips. All parmesan gets too hard and nutty. All mozzarella is too mild and doesn't crisp as well. The combo is perfect. You can also try pepper jack if you want spicy pepperoni and cheese crisps.
Different Meats
Turkey pepperoni works fine if you're watching fat intake. Salami slices are good too, more garlicky. My husband likes it with crispy bacon pieces instead of pepperoni. I've even done it with thin sliced prosciutto for fancy occasions.
Add More Flavor
Sprinkle Italian seasoning on the cheese before adding pepperoni for extra pizza vibes. Garlic powder is amazing. Red pepper flakes if you like heat. Some people brush them with a tiny bit of marinara after baking but that seems like extra work to me.
Air Fryer Version
You can make pepperoni cheese crisps in air fryer at 375°F for about 6 to 8 minutes. Line the basket with parchment, make your cheese piles, top with pepperoni, and air fry. Watch them closely because air fryers run hot. They come out just as crispy with less oven heating up your kitchen.
Microwave Quick Version
For microwave pepperoni crisps, put cheese piles on parchment on a microwave safe plate, top with pepperoni, microwave for 60 to 90 seconds until crispy. They work but honestly don't taste as good as oven baked. Good for a quick fix though.
Party Appetizer Style
Make them fancy by using different cheeses in each crisp, or adding a tiny dollop of cream cheese under the pepperoni before baking. Top with fresh basil after they come out. Suddenly your easy pepperoni crisps look like you tried for a party.
Storage and Reuse Instructions
These baked cheese crisps with pepperoni actually keep pretty well if you store them right, which is rare in my house because we eat them all immediately.
Room Temperature: Store cooled crisps in an airtight container at room temperature for up to 3 days. They stay crunchiest this way. Don't refrigerate them or they get weird and soft.
Reheating: If they lose their crunch, pop them back in a 350°F oven for 2 to 3 minutes to crisp up again. Don't microwave them or they'll get rubbery.
Make Ahead: You can make a huge batch of these low-carb pepperoni cheese crisps and store them for snacking all week. I usually make 30 or 40 at once on multiple baking sheets.
What to Serve With Pepperoni and Cheese Crisps
These crispy cheese and pepperoni bites are perfect on their own but here's what I do with them.
As a Snack: Just eat them straight up. That's what we do. They're a complete high-protein snack that actually fills you up.
With Dip: Ranch dressing, marinara sauce, or garlic aioli are all incredible with these pepperoni parmesan crisps.
On a Charcuterie Board: Add them to your cheese and meat board for crunch. Way better than crackers and fits the keto theme.
Party Appetizer: Make a big batch for game day or parties. They disappear faster than anything else on the table.
My Pepperoni and Cheese Crisps Journey
First time I tried making keto cheese and pepperoni crisps in oven, I used bagged pre-shredded cheese because I'm lazy. They came out oily and floppy, not crispy at all. I kept baking them longer thinking they just needed more time, but they just got darker and greasier without crisping up. Threw the whole batch away and almost gave up on the recipe.
Second attempt I used block cheese I shredded myself but baked the Pepperoni and Cheese Crisps at 450°F thinking hotter equals crispier. Wrong. They burned around the edges while the middle stayed pale and soft. The pepperoni turned into little charcoal discs. My smoke alarm went off and my husband asked if I was "making dinner or summoning demons."
Third time I finally followed the actual instructions properly for Pepperoni and Cheese Crisps. Fresh shredded cheese, 400°F oven, parchment paper, watched them carefully. Pulled them out when the edges were golden and let them cool completely. They came out perfectly crispy, cheesy, with that pepperoni flavor baked right in. I ate seven standing at the counter before my husband got any.
Now I make Pepperoni and Cheese Crisps at least twice a week because they're my go to keto snack. Fresh shredded cheese, right temperature, patience while they cool. That's literally all it takes.
FAQ
How do you make pepperoni and cheese crisps?
Preheat oven to 400°F, line a baking sheet with parchment, make little piles of shredded cheese (2 tablespoons each), press one pepperoni slice on each pile, bake 8 to 10 minutes until golden and crispy, then let cool completely. Use freshly shredded cheese, not bagged pre-shredded, or they won't crisp properly.
Is pepperoni and cheese a healthy snack?
Pepperoni and cheese crisps are great for keto or low-carb diets since they're zero carbs with decent protein and fat that keeps you full. They're high in calories and sodium though, so portion control matters. Way better than regular chips nutritionally, but not something to eat all day.
Are cheese crisps healthy?
Cheese crisps are solid for keto or low-carb eating since they're zero carb, high protein, and naturally gluten-free. They're calorie dense and high in saturated fat and sodium, but compared to regular chips they actually have nutrition and satisfy you instead of leaving you hungry.
What is a Mexican cheese crisp?
Mexican cheese crisp is completely different from these pepperoni and cheese crisps. It's a Southwestern dish with a flour tortilla covered in melted cheese, basically a flat open-faced quesadilla. Our pepperoni cheese crisps are just pure cheese crisped up with pepperoni, no tortilla, so totally different despite the similar name.
More Recipes You'll Love
Once you've mastered these Pepperoni and Cheese Crisps, try my Cowboy Casserole for a hearty dinner that's just as satisfying. My Baked Cranberry Brie Bite makes an elegant appetizer that's surprisingly easy. And my Chinese Beef and Broccoli is another quick weeknight winner. All of these are recipes I actually make regularly because they work for real life, not just for Instagram.
Pepperoni and Cheese Crisps
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Make sure you use parchment paper and not wax paper, as wax paper will smoke and burn in the oven.
- Make small mounds of shredded cheese on the parchment paper, using about 2 tablespoons of cheese per mound. Space them about 3 inches apart because they will spread as they melt and you don't want them touching.
- Press one pepperoni slice gently onto the top of each cheese mound. If you're using optional seasonings like Italian seasoning, garlic powder, or red pepper flakes, sprinkle them on now before baking.
- Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. Watch them carefully during the last few minutes. The crisps are ready when the edges are golden brown and bubbling, and the cheese looks lacy and crispy around the edges.
- Remove the baking sheet from the oven and let the pepperoni and cheese crisps sit on the pan for at least 5 minutes without touching them. They will firm up and become crispy as they cool. Don't try to remove them too early or they'll tear and fall apart.
- Once completely cooled, the crisps will easily pop off the parchment paper. If any stick, use a thin spatula to gently lift them. They should release cleanly if you've waited long enough for them to cool.
- Store the cooled pepperoni and cheese crisps in an airtight container at room temperature for up to 3 days. Don't refrigerate them or they'll lose their crispiness. If they soften, you can re-crisp them in a 350°F oven for 2 to 3 minutes.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Pepperoni and Cheese Crisps:
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