Pepperoni Cheese Crisps Guide (Print-Friendly)

Crispy, cheesy pepperoni crisps ready in 20 minutes. Perfect for appetizers, game day, or keto-friendly snacking.

# What You'll Need:

→ Cheeses

01 - 1 cup shredded mozzarella cheese
02 - 1/2 cup shredded cheddar cheese
03 - 1/4 cup grated Parmesan cheese

→ Meats

04 - 40-50 slices pepperoni (about 4 ounces)

→ Seasonings

05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon garlic powder
07 - Red pepper flakes (optional, to taste)

→ Garnish

08 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a medium bowl, combine mozzarella, cheddar, and Parmesan cheeses. Mix thoroughly until evenly distributed.
03 - Add Italian seasoning and garlic powder to the cheese mixture. Toss to combine. Add red pepper flakes if additional heat is desired.
04 - If pepperoni slices are large, cut them in half for manageable bite-sized portions.
05 - Place pepperoni slices in a single layer on the prepared baking sheet, ensuring space between each slice for even cooking.
06 - Sprinkle a generous amount of the seasoned cheese mixture evenly over each pepperoni slice, ensuring full coverage.
07 - Bake for 8-10 minutes, or until cheese is melted, bubbly, and lightly golden, and pepperoni edges are crispy.
08 - Remove from oven and let crisps cool on the baking sheet for 2-3 minutes. Transfer to a wire rack to cool completely for optimal texture.
09 - Serve immediately, garnished with fresh chopped parsley if desired. Store leftovers in an airtight container at room temperature. Reheat in a toaster oven or air fryer to restore crispness.

# Expert Advice:

01 -
  • Theyre somehow fancy enough for guests but casual enough for Tuesday night Netflix binges
  • The salty pepperoni and three cheese blend creates this perfect crunch that regular chips just cant compete with
02 -
  • The crisps might seem slightly soft right out of the oven, but they transform into perfectly crunchy snacks as they cool, so patience pays off
  • Using a wire rack for cooling prevents them from getting soggy on the bottom, which I learned the hard way after skipping this step once
03 -
  • If your pepperoni releases a lot of oil, you can pat the slices dry with paper towels before topping with cheese, though some grease actually helps the crisps achieve perfect crispiness
  • Double the recipe if youre serving a crowd, because these disappear faster than youd expect and nobody wants to be the person who ran out
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