Ingredients
2 cups shredded mozzarella cheese
12 slices pepperoni
½ teaspoon Italian seasoning
Optional for dipping: Keto pizza sauce or keto ranch
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Form cheese mounds – Place 12 small, flat piles of mozzarella (about 2 cups total) on the prepared sheet, leaving 1-inch space between each mound.
- Season and top – Sprinkle each mound with Italian seasoning and place a slice of pepperoni on top.
- Bake – Bake for approximately 12 minutes or until the edges turn golden brown. The cheese will continue to crisp as it cools.
- Cool and serve – Let the chips sit for a few minutes, then carefully remove them from the sheet. Serve with your favorite dipping sauce.
Notes
- Cheese choice: Mozzarella works best, but cheddar, parmesan, or a mix works too.
- Toppings: Feel free to swap pepperoni for diced ham, olives, or keto-friendly vegetables.
- Storage: Store leftovers in an airtight container in the fridge. To re-crisp, bake at 350°F for 3–5 minutes.
- Serving suggestion: Perfect as a party appetizer, solo snack, or alongside a keto-friendly dip.
- Prep Time: 5 min
- Cook Time: 12 min