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!
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.
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 ¼tsp - 1 tsp of chilli powder or up to 2 tsp of chilli flakes.Pepperoni Parmesan: Add ½ cup grated parmesan to the top with 5 tsp of dried Italian seasoning.Margarita Pepperoni: Top each slice with ⅓ - ½ 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: 0gStorage: 1-2 days in an air tight container.