Pepperoni Pizza Chips with Crispy Cheesy Layers (Print version)

Crispy pepperoni pizza chips made with mozzarella, Parmesan, herbs, and marinara for dipping.

# Ingredients:

For the pizza chips

01 - 3/4 cup (85 g) shredded low-moisture mozzarella
02 - 1/2 cup (45 g) finely grated Parmesan, divided
03 - 1/2 teaspoon Italian seasoning
04 - 1/4 teaspoon garlic powder
05 - 1/8 teaspoon red pepper flakes, optional
06 - 36 mini pepperoni slices, or 18 regular slices quartered

For serving

07 - 1/2 cup (120 ml) marinara sauce, warmed
08 - 1 tablespoon chopped fresh basil or parsley, optional

# Instructions:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
02 - In a bowl, stir together the mozzarella, 1/3 cup Parmesan, Italian seasoning, garlic powder, and red pepper flakes if using.
03 - Spoon 18 small mounds of the cheese mixture onto the parchment, using about 1 tablespoon each. Leave about 2 inches between mounds.
04 - Press 2 mini pepperoni slices into each mound. Sprinkle the remaining Parmesan lightly over the tops.
05 - Bake for 7-9 minutes, until the chips are bubbly with deep golden edges. Rotate the pan if one side browns faster.
06 - Let the chips cool on the pan for 5-10 minutes until firm. Transfer to a rack or plate and serve with warm marinara and herbs if desired.

# Good to know:

01 - The chips crisp as they cool, so do not move them straight from the oven.
02 - Use certified gluten-free pepperoni, seasoning, and marinara if needed.
03 - Best served the same day for the sharpest crunch.

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