Description
These Keto Pepperoni Cheese Crisps are a delicious, low-carb, and gluten-free snack perfect for keto enthusiasts. Combining melted cheddar and mozzarella cheeses topped with crispy pepperoni slices, these crisps bake up golden and crunchy in just minutes, making them an ideal appetizer or savory snack that’s both satisfying and easy to prepare.
Ingredients
Scale
Cheese Mixture
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Toppings and Seasoning
- 24 slices of pepperoni
- 1/2 teaspoon Italian seasoning (optional)
- Crushed red pepper flakes or fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix the cheeses: In a small bowl, combine the shredded cheddar and mozzarella cheeses thoroughly for an even melt and flavor distribution.
- Form cheese mounds: Scoop about 1 tablespoon of the cheese mixture onto the prepared baking sheet for each crisp, spacing the mounds at least 1 inch apart to allow spreading. Slightly flatten them into circles for even baking.
- Add pepperoni and seasoning: Place one slice of pepperoni on top of each cheese mound. Optionally, sprinkle lightly with Italian seasoning for added flavor.
- Bake the crisps: Place the baking sheet in the oven and bake for 8–10 minutes, or until the edges of the cheese are golden brown and crispy.
- Cool the crisps: Remove the baking sheet from the oven and let the crisps cool on the pan for 5 minutes to firm up. Then transfer them to a wire rack to cool completely for maximum crispiness.
- Serve: Garnish with crushed red pepper flakes or fresh parsley if desired, and enjoy the crisps as a crunchy snack or appetizer.
Notes
- Use pre-sliced pepperoni and pre-shredded cheese to speed up preparation time.
- Store the crisps in an airtight container for up to 3 days to maintain freshness.
- For an extra crispy texture, bake for an additional minute but watch closely to avoid burning.
