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These crispy two ingredient pizza chips are my favorite go to snack when I want something easy cheesy and full of flavor with almost no prep. Perfect for movie nights parties or just whenever I need to satisfy a quick craving
I first whipped these up as a quick treat before a backyard movie night and now they are a must have at all our family gatherings They always disappear fast
Ingredients
- Shredded mozzarella cheese: low moisture melts into crisp yet chewy chips Look for a block and hand shred for best melting
- Mini pepperoni: delivers classic pizza flavor in a bite sized way Choose good quality mini slices for the best result
- A little Italian seasoning: optional but brings a herby kick Choose a fresh dried blend for more aroma and flavor
- Freshly grated cheese: gives better melt than pre shredded
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to 350°F which creates the perfect temperature for crisping Make sure to grease sixteen muffin cups of a mini muffin tin well with oil or spray so nothing sticks
- Build the Chips:
- Add two teaspoons of the shredded mozzarella into each prepared muffin cup Gently press the cheese down to cover the bottom evenly This pressing helps shape your final chip
- Add Pepperoni and Seasoning:
- Top the pressed cheese in every cup with three mini pepperoni slices For extra pizza flavor sprinkle just a pinch of Italian seasoning on top You want each bite to have herby heat and tang
- Bake Until Golden:
- Place your muffin tin into the oven and bake for about eight minutes Watch for the cheese to become bubbly and the edges to turn dark golden brown those crispy bits are the secret to great texture
- Cool and Remove:
- Let the chips sit in the tin for a few minutes so they set and get sturdy Carefully pop them out with a small spatula or butter knife If you serve them just warm they hold together perfectly I love dunking mine in marinara for bonus pizza vibes
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My favorite thing is how golden and lacy the edges get around each chip I still remember my niece sneaking extra pepperoni onto hers and giggling as she counted them before baking Every batch is a delicious memory
Storage Tips
Cooled pizza chips store well in an airtight container in the fridge for two to three days Reheat in the oven for a few minutes to get them crispy again Avoid microwaving as they can become chewy
Ingredient Swaps
Try turkey pepperoni or veggie pepperoni for a lighter bite Swap mozzarella for any melty cheese like cheddar or Monterey Jack if you want a twist Season with garlic powder or red pepper flakes for another flavor layer
Serving Suggestions
Serve alongside warm marinara or ranch for dipping Top with a little crushed red pepper for an adult kick These also work great as croutons on a salad
Pizza Chips in Food Culture
This snack takes the classic American pizza flavors and turns them into a finger food The combo of crispy cheese and pepperoni is a nostalgic pizza party bite but done in a totally mess free way
Recipe Questions & Answers
- → Can I use a different cheese instead of mozzarella?
Yes, cheddar or provolone work, but mozzarella creates the best texture and classic pizza flavor.
- → How do I keep the chips from sticking to the pan?
Grease the muffin cups well, and allow chips to cool slightly before removing them for easy release.
- → Can I add other toppings besides pepperoni?
Absolutely! Try small pieces of olive, bell pepper, or cooked sausage for variety.
- → Are these pizza chips suitable for a low-carb diet?
Yes, they’re low in carbs since the base is cheese and meat—perfect for keto-friendly snacking.
- → What dips go well with these pizza chips?
Marinara sauce is a classic, but ranch or garlic aioli are also tasty choices for dipping.