Keto Pepperoni Cheese Chips

Dish Snapshot

There’s a little symphony that happens in the oven when cheese meets heat and pepperoni crisps under golden edges — the hot, inviting aroma of melted mozzarella with a smoky, spiced note of pepperoni; a satisfying snap as you bite through the crisped cheese; a rich, savory burst that lingers. Keto Pepperoni Cheese Chips are that tiny, joyful snack that delivers bold flavor in a single crunchy bite. They’re warm and comforting right out of the oven, and just as addictive when cooled to a crisp.

Whether you’re craving a quick low-carb nibble between meetings, assembling an easy appetizer for game day, or seeking a cozy, nostalgic bite on a rainy afternoon, these chips fit the bill. They come together fast and keep well, making them perfect for last-minute entertaining or for keeping in a snack stash. If you enjoy other keto-friendly snacks, you might like pairing them with my take on keto cream cheese fat bombs for a creamy contrast.

Nutrition Highlights

Per serving (recipe yields 4 servings). Nutrition estimates are based on standard food composition data (USDA FoodData Central) and general dietary guidance from the Mayo Clinic and CDC for context. Values are approximate.

• Calories: ~205 kcal
• Protein: ~12 g
• Total Fat: ~17–18 g
• Total Carbohydrate: ~1–2 g (net carbs ~1 g)
• Fiber: 0 g
• Sodium: ~500–650 mg

Notes:

• These chips are a true low-carb/keto-friendly snack due to minimal carbs from cheese and pepperoni. Fat and protein are moderate-to-high because of the cheese and cured meat.
• Sodium is relatively high (from both cheese and pepperoni), so keep portion sizes in mind if you’re watching sodium intake. For context on sodium recommendations, refer to guidelines from the CDC.

Why You’ll Love It

• Instant gratification: The recipe takes about 20 minutes from start to finish — ideal for quick cravings.
• Crowd-pleaser: Crisp, spicy pepperoni on a cheesy cracker appeals to adults and kids alike; they vanish at parties.
• Keto-friendly satisfaction: You get the pizza-like flavor experience without the carbs of a crust, making them a smart choice for low-carb meal plans.
• Versatile snack: Serve them straight from the sheet pan, or use them as crunchy bases for dips and toppings to create visually appealing appetizers that feel indulgent but are simple to make.

How to Make Keto Pepperoni Cheese Chips

Ingredients

• 1 cup (about 113 g) shredded mozzarella cheese
• 1 cup (about 100 g) crispy pepperoni slices (use full-fat sliced pepperoni)
• 1 teaspoon Italian herbs (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• Salt to taste (a small pinch; pepperoni is already salty)

Optional ingredients & substitutions

• Use 1 cup shredded cheddar or a blend (mozzarella + cheddar) for a sharper flavor.
• For lower sodium, pick low-sodium pepperoni or blot slices with a paper towel before baking.
• Add 1 tablespoon grated Parmesan for extra umami.
• For vegetarian option, use plant-based pepperoni and vegan shredded cheese.

Directions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix shredded mozzarella cheese with Italian herbs and a pinch of salt.
4. Place small mounds (about 1–2 tablespoons each) of the cheese mixture spaced out on the prepared baking sheet.
5. Top each mound with a crispy pepperoni slice.
6. Bake for about 10 minutes, or until the cheese is bubbly and edges are golden.
7. Allow to cool slightly before serving. Enjoy your crunchy, low-carb snacks!

Practical tips:

• Use even, small mounds so chips cook uniformly. About 1–2 Tbsp of cheese per chip gives a sturdy crisp.
• Check doneness close to 8–9 minutes — ovens vary; remove when edges are deep golden but not burnt.
• Let chips cool 2–3 minutes on the sheet; they firm up as they cool and are easier to lift with a thin spatula.
• For ultra-thin, extra-crisp chips spread the cheese slightly wider before baking.
• If you’d like more pepperoni flavor inside the chip, finely chop 1–2 slices and stir into the cheese before mounding.

You can also pair these chips with hearty keto bites like keto Philly cheesesteak rolls for an easy appetizer spread.

Best Pairings

• Plain: Let their salty, cheesy crunch shine on their own.
• With a dip: Serve alongside sugar-free marinara, garlicky ranch, or a whipped herb cream cheese.
• Breakfast twist: Top with a dollop of scrambled egg or a smear of herb cream cheese for a morning-friendly savory bite.
• Charcuterie board: Use as crackers on a low-carb board with olives, pickles, nuts, and thin-sliced cured meats.
• Beverage matches: Pair with a bold black coffee for a savory morning snack, or a crisp dry white wine for evening nibbling.

Keeping it Fresh

• Room temperature: Best enjoyed within the same day for maximum crispness. If left at room temp on a covered plate, consume within 8 hours.
• Refrigerator: Store in an airtight container lined with paper towels to absorb any moisture; keeps well for up to 4–5 days. Re-crisp in a 350°F (175°C) oven for 3–5 minutes.
• Freezer: Place cooled chips between sheets of parchment in a freezer-safe container; freeze for up to 1–2 months. Reheat in the oven for best texture — microwave will soften them.

Chef’s Advice

• Cheese choice matters: Use full-fat, low-moisture cheeses (like low-moisture mozzarella or aged cheddar) for cleaner melting and faster crisping. High-moisture cheeses can yield a chewier result.
• Pepperoni thickness: Thin slices crisp better, while thicker slices remain chewier and impart more oil — choose based on your texture preference.
• Even spacing: Leave at least 1 inch between mounds; cheese spreads and will fuse if too close.
• Baking surface: Parchment or a silicone mat prevents sticking. For extra-even heat, preheat a baking steel or heavy sheet and transfer chips for a shorter, crisper finish.
• Doneness cues: Look for a deep golden edge and bubbling cheese center—you want color, not just melted cheese.

You might find inspiration for larger cheesy one-pan meals in a recipe like one-pan keto chicken with cheese.

Creative Twists

• Spicy Pepperoni + Jalapeño: Add a thin jalapeño slice on top before baking for a fresh heat.
• Garlic-Parmesan: Mix 1 tablespoon grated Parmesan and 1/4 teaspoon garlic powder into the shredded mozzarella for an extra savory chip.
• Everything Bagel Crunch: Sprinkle everything bagel seasoning over cheese mounds before baking for sesame-onion flavor.
• Veggie-forward (vegetarian): Swap pepperoni for oven-roasted sliced mushrooms or sun-dried tomatoes and use a vegetarian cheese.
• Herb & Lemon: Add finely grated lemon zest and fresh chopped rosemary after baking for a bright finish.

All Your Questions Answered

Q: Can I make these without pepperoni?
A: Yes — use roasted tomato slices, mushrooms, or omit toppings for plain cheese crisps.

Q: Why did my chips turn out greasy or soggy?
A: Overcrowding the pan, using high-moisture cheese, or leaving them in a humid container causes sogginess. Reheat in a hot oven to re-crisp.

Q: Are these suitable for a strict ketogenic diet?
A: Yes — carbs are minimal (about 1–2 g net per serving), but watch sodium and overall calorie counts to fit your macros.

Q: Can I prepare them ahead of time for a party?
A: Bake and cool, then store in an airtight container at room temp for a few hours or refrigerate. Re-crisp in the oven before serving.

Q: What’s a good low-sodium swap?
A: Choose low-sodium cheese and pepperoni, or blot pepperoni slices with paper towels to remove excess oil and salt.

Conclusion

These Keto Pepperoni Cheese Chips are the kind of snack that satisfies cravings fast — crunchy, richly flavored, and totally low-carb. Try the variations, store some for later, and don’t be surprised if they become your go-to party nibble.

For more inspiration on pepperoni-based crisps and different preparation methods, check out Cook At Home Mom’s pepperoni and cheese crisps and a different take on pepperoni chips at Mince Republic’s pepperoni chips guide.

If you make these, please share a photo or comment — I love seeing your kitchen wins and tweaks.