If you’re craving something savory, crunchy, and fast, these mini pepperoni cheese crisps are such a joy to make. They’re perfectly keto-friendly, ready in minutes, and deliver that irresistible pepperoni-pizza flavor in a tiny, toasty bite.
Ingredients
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- 12–16 mini pepperoni slices
- ¼ tsp Italian seasoning
- Pinch of garlic powder
Optional swaps:
• Use provolone or Colby Jack for a different cheesy vibe
• Replace mini pepperoni with turkey pepperoni for a lighter option
Steps
- Line a baking sheet with parchment this keeps the crisps from sticking.
- Mix mozzarella, cheddar, Italian seasoning, and garlic powder in a small bowl.
- Drop mini tablespoon mounds of the mixture onto the sheet, leaving space for spreading. Don’t pack them too tightly; a loose mound crisps better.
- Press 1–2 mini pepperoni slices on top of each mound.
- Bake at 400°F for 6–8 minutes, until the edges turn golden and lacy.
- Let them cool on the sheet for 3–5 minutes they crisp up beautifully as they cool.
- Lift gently with a spatula and enjoy warm or fully cooled.
Chef’s Tips
- If they spread too much, add a pinch more cheese to each mound cheese creates structure.
- For extra crunch, bake an additional 1–2 minutes, but watch closely so they don’t burn.
- Store leftovers in an airtight container and re-crisp in a 350°F oven for 2–3 minutes.
Variations
- Spicy Version: Add a tiny sprinkle of crushed red pepper before baking.
- Herb Crisps: Swap Italian seasoning for dried basil or parsley.
- Pizza Bites: Drizzle a little warm marinara on top right before serving.