These low carb 2-ingredient pepperoni crisps are the kind of thing my best friend would pull out whenever people dropped by unannounced. They’re as easy as laying slices on a pan, adding cheese, and letting the oven do the rest. The result has the crunch of a potato chip but with far more flavor from the spicy, smoky pepperoni and bubbly, browned cheese.
They borrow a bit from the spirit of Midwestern bar snacks and party trays, but strip it down to the essentials so you can have something hot, salty, and satisfying on the table in minutes.
Serve these pepperoni crisps warm on a platter with a small bowl of marinara or pizza sauce for dipping, or alongside a simple green salad to balance their richness. They’re perfect with a cold beer, a glass of red wine, or sparkling water with lemon.
For a more substantial spread, pair them with raw veggies and a creamy dip, olives, or a small cheese board so guests can mix and match textures and flavors.
Low Carb Pepperoni Crisps
Servings: 4
If your pepperoni is very thin, stack two slices before adding cheese for a heartier bite that still crisps well. To control salt and fat, look for turkey pepperoni or reduced-sodium varieties—they’ll still crisp but may need an extra minute or two in the oven.
You can also play with shapes: cut larger pepperoni slices into halves or quarters before baking for bite-sized pieces that stretch further for a crowd. If you prefer them extra crisp, place the baked crisps briefly on a wire rack set over a tray to drain and dry out more.
Leftovers store well in an airtight container at room temperature for a day; re-crisp them in a low oven (300°F/150°C) for a few minutes before serving.