It is late afternoon. Your kids are home from school. They want a snack that is crunchy and savory right now.
You want something quick. You want something easy. These crispy pepperoni chips are the perfect solution for your busy kitchen.
Why You’ll Love This Recipe
This recipe is a total game-changer for snack time. It only requires one simple ingredient from your fridge. You can have a warm snack ready in about 15 minutes.
These chips are naturally low-carb and keto-friendly. They satisfy that craving for potato chips without the extra fluff. Busy families love how fast these disappear from the plate.
Simple Cooking Method
Making these is as simple as it gets. You just lay them out and let the oven do the work. The heat renders the fat and leaves you with perfectly crisp edges.
Even if you are a beginner, you cannot mess this up. There is no mixing or measuring involved today. Just watch them closely so they reach that beautiful golden color.
Ingredients You’ll Need
You likely already have this pantry staple sitting in your refrigerator drawer.
- 6 ounces thinly sliced pepperoni
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Arrange the pepperoni slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 8 to 10 minutes until the edges are dark and the centers are bubbling.
- Remove the baking sheet from the oven and transfer the pepperoni slices immediately to a plate lined with paper towels.
- Allow the chips to cool for 2 to 3 minutes to reach maximum crispness.
Best Ways to Enjoy It
Serve these chips warm while they are at their most crunchy state. They are wonderful on their own as a quick afternoon pick-me-up.
You can also pair them with a side of cool ranch dressing. Try dipping them in warm marinara sauce for a pizza-like experience. They also make an excellent salad topper for a salty crunch.
Keep It Fresh
If you have leftovers, store them in an airtight container. They will stay fresh at room temperature for about two days. You can also keep them in the fridge for up to a week.
If they lose their crunch, just pop them back in the oven. A quick two-minute warm-up at 350°F will bring that snap right back. They are great for meal prep snacks throughout the week.
Tips for Best Results
- Do not overlap the slices or they will stay chewy.
- Use parchment paper to make the cleanup effortless.
- Always use paper towels to soak up the extra oil.
- Watch the oven closely during the last two minutes.
- Try using turkey pepperoni for a leaner snack option.
- Add a sprinkle of dried oregano before baking for extra flavor.
- Let them cool completely to reach their full crunch potential.
Easy Flavor Ideas
- Dust them with garlic powder before they go into the oven.
- Add a pinch of cayenne pepper for a spicy kick.
- Top with a tiny sprinkle of parmesan cheese halfway through.
- Use large deli-style pepperoni for bigger, sturdier chips.
Common Questions
Can I make these in an air fryer?
Yes, you can air fry them at 380°F for about 5 minutes. Just make sure to lay them in a single layer. You may need to cook them in batches.
Why are my chips still soft?
They usually need a few minutes to firm up after leaving the oven. If they are still soft after cooling, bake them for another minute or two. The moisture must evaporate for them to get crispy.
I hope these salty treats make your afternoon a little easier. Give them a try and watch how fast your family devours them. Happy cooking!
— Lidia
Ingredients
- 6 ounces thinly sliced pepperoni
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Arrange the pepperoni slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 8 to 10 minutes until the edges are dark and the centers are bubbling.
- Remove the baking sheet from the oven and transfer the pepperoni slices immediately to a plate lined with paper towels.
- Allow the chips to cool for 2 to 3 minutes to reach maximum crunch.
