These Keto Pepperoni chips are ready in under 10 minutes and can be enjoyed as a super simple one-ingredient low-carb snack or flavoured to your liking. Quite possibly the easiest keto snack to make and one of the best!
What do you like to snack on? I’m a big fan of anything crispy.
But what if you’re after a bit of crunch without having to mix any dough?
The answer it simple. Pepperoni chips! One ingredient, zero carbs and seriously crispy.
They are an easy snack for one or great to serve when you’ve got a crowd over.
Treat them just like a cracker! Dip them in salsa, guacamole, sour cream, queso or ranch dressing, or top them with a chunk of cheese. Or jazz them up even further using my variation ideas at the end of the post.
And one last idea – if you love chorizo, you’ve gotta make a batch of chorizo chips while you’re at it!
How to make oven-baked pepperoni chips:
1.) Line two baking trays with greaseproof paper. Arrange the pepperoni slices (12 per tray) with a little space between them. If flavouring, add now (see bottom of post for details).
Bake in the oven for 6 – 8 minutes. Be careful not to burn and don’t overcook them as they will crisp up when cooled.
You can also bake them directly on a wire rack, with parchment paper placed underneath to catch the oil.
2.) Remove the pepperoni crisps from the oven and soak up the excess oil with kitchen paper. That’s it!
How to make pepperoni chips in the microwave
This is the Speedy Gonzales option – great for those days when you have an INSTANT SNACK NEED.
Simply microwave the pepperoni in 20 second intervals. Mine took 60 seconds. Length will depend on your pepperoni and on the power of your microwave. They will crisp up just like in the oven, only without browning.
Here’s some flavour ideas to get you started but feel free to make them your own. Have fun with them, be creative and make sure you leave me a comment below to let me know what you tried. I love seeing how you customise my recipes and your amazing ideas.
Spicy Pepperoni Crisps
Add 1/4tsp – 1 tsp of chilli powder or up to 2 tsp of chilli flakes, deepening how much of a hottie you are!
Add 1/2 cup grated parmesan to the top with 5 tsp of dried Italian seasoning.
Top each slice with 1/3 – 1/2 tsp of sun dried tomato paste, tomato sauce or tomato puree, 1 mini buffalo mozzarella, sliced and serve with fresh basil leaves or Italian herb seasoning. (This version is a little like my popular low carb pizza bites – only upside down!)
STORAGE: The chips stay crispy for 1-2 days if stored in an air-tight container.
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Oven-Baked Pepperoni Chips
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- 24 pepperoni slices or chorizo!
- Preheat the oven to 390F / 200C/ 180 fan.
- Line two baking trays with greaseproof paper. Arrange the pepperoni slices (12 per tray) with a little space between them. If flavouring, add now (see notes).
- Bake in the oven for 6 - 8 minutes. Careful not to burn and don’t overcook as they will crisp up when cooled.
- Remove the pepperoni crisps from the oven and pat dry with kitchen paper.
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