Crispy Pepperoni Chips
One of the yummiest zero carb snacks out there! You can make these pepperoni chips in the oven, the air fryer or in the microwave. Great with dips such as guacamole, delicious topped with cheese and equally perfect just on their own.
Servings: 6
Calories: 59kcal
Ingredients
- 24 pepperoni slices or chorizo!
Instructions
Oven Method
- Preheat the oven to 390F / 200C.
- 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.
Air Fryer Method
- Preheat the air fryer to 200C / 400F. Air fry the pepperoni slices in a single layer for 2-3 minutes or until crisp. Depending on the size of the air fryer basket, you may need to do this in several batches.
Microwave Method
- Microwave the pepperoni in 20-second intervals. Mine take 40-60 seconds. The time depends on the pepperoni and on the power of your microwave.
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.
Flavour ideas:
Spicy Pepperoni: Add ¼tsp - 1 teaspoon of chilli powder or up to 2 teaspoon of chilli flakes.
Pepperoni Parmesan: Add ½ cup grated parmesan to the top with 5 teaspoon of dried oregano or Italian seasoning.
Margarita Pepperoni: Top each slice with ⅓ - ½ teaspoon 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 airtight container.
Nutrition
Calories: 59kcal | Protein: 2.7g | Fat: 5.3g | Saturated Fat: 1.8g