Tasty Pepperoni Cheese Chips (Print version)
Crispy, salty pepperoni cheese chips baked in a mini muffin pan and ready in about 14 minutes.
# Ingredients:
For the chips
01 -
1 cup (115 g) shredded low-moisture mozzarella
02 -
1/4 cup (25 g) finely grated Parmesan cheese
03 -
36 mini pepperoni slices, about 1.5 oz (45 g)
04 -
1/2 teaspoon Italian seasoning
05 -
1/4 teaspoon garlic powder
06 -
Pinch red pepper flakes, optional
07 -
Oil spray or 1 teaspoon olive oil, for greasing
For dipping
08 -
1/2 cup (120 ml) warm marinara sauce, optional
# Instructions:
01 -
Heat the oven to 375°F. Grease a 12-cup mini muffin pan well with oil spray or a thin swipe of olive oil.
02 -
Stir the mozzarella and Parmesan together in a small bowl so each chip gets both melt and crispness.
03 -
Divide the cheese mixture evenly among the muffin cups. Press 3 mini pepperoni slices into each cup.
04 -
Sprinkle each cup with Italian seasoning, garlic powder, and a few red pepper flakes if using.
05 -
Bake for 8-10 minutes, until the cheese bubbles and the edges are deep golden brown.
06 -
Let the chips cool in the pan for 5 minutes. Loosen the edges with a small spatula, transfer to a plate, and serve with warm marinara if desired.
# Good to know:
01 -
Best served warm, after a short cooling time so the chips set.
02 -
Use low-moisture mozzarella, not fresh mozzarella.
03 -
Check pepperoni and marinara labels if you need strict gluten-free ingredients.