Ingredients
- 1½ cups shredded mozzarella cheese
- ¼ cup pepperoni slices, chopped (or mini pepperoni)
That’s it!
Instructions
- Preheat oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- Place 1 tablespoon mozzarella per chip onto the sheet, spacing them apart.
- Sprinkle chopped pepperoni on top.
- Bake 6–8 minutes until melted and edges are golden.
- Cool completely—chips crisp up as they cool.
Air Fryer Option
- Cook at 190°C / 375°F for 4–5 minutes
- Let cool before removing
Tips for Extra Crispiness
- Use low-moisture mozzarella
- Don’t overcrowd
- Pat pepperoni dry to reduce grease
Optional Add-Ons (still keto)
- Italian seasoning
- Crushed red pepper
- Parmesan cheese
- Olive slices
Approx. Nutrition (per chip)
- Calories: ~45
- Fat: 3.5g
- Protein: 3g
