Oven-Baked Pepperoni Chips

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.

If I have the time, I like to make crackers of all kinds, for example my Low Carb Crackers (wonderful solo or with cheese of any kind) or these ah-ma-zing Cheese Thyme Keto Crackers.

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.

Variations

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!

Pepperoni Parmesan

Add 1/2 cup grated parmesan to the top with 5 tsp of dried Italian seasoning.

Margarita Pepperoni

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.

Tried this recipe? Give it a star rating below!

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Oven-Baked Pepperoni Chips

Katrin Nürnberger

One of the yummiest zero carb snacks out there! You can make these pepperoni chips in the oven or in the microwave. Great with dips such as guacamole, delicious topped with cheese and equally perfect just on their own. Don't miss the flavouring ideas in the post!

5 from 4 votes

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Rate

Prep Time 2 mins

Cook Time 6 mins

Total Time 8 mins

Course Appetizer, Snack

Cuisine British

Servings 6

Calories 59 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Ingredients

  

1x2x3x

• ▢ 24 pepperoni slices or chorizo!

Instructions

 

• 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.

Notes

Makes 24 pepperoni chips. Serves 6 (4 chips per snack)

NOTE - the fat content will actually be lower than listed as lots of fat is released during baking. 

Microwave option: Simply microwave the pepperoni in 20 second intervals. Mine normally take 40-60 seconds. Length will depend on your pepperoni and on the power of your microwave.

Flavour ideas:

Spicy Pepperoni: Add 1/4tsp - 1 tsp of chilli powder or up to 2 tsp of chilli flakes.

Pepperoni Parmesan: Add 1/2 cup grated parmesan to the top with 5 tsp of dried Italian seasoning.

Margarita Pepperoni: 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.

Net Carbs: 0g

Storage: 1-2 days in an air tight container. 

Nutrition

Calories: 59kcalProtein: 2.7gFat: 5.3gSaturated Fat: 1.8g

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