My best friend served these whenever we had unexpected guests. Just 2 ingredients. They have the crunch of a potato chip but pack so much more flavor.

These low carb 2-ingredient pepperoni crisps are the kind of thing my best friend would pull out whenever people dropped by unannounced. They’re as easy as laying slices on a pan, adding cheese, and letting the oven do the rest. The result has the crunch of a potato chip but with far more flavor from the spicy, smoky pepperoni and bubbly, browned cheese. They borrow a bit from the spirit of Midwestern bar snacks and party trays, but strip it down to the essentials so you can have something hot, salty, and satisfying on the table in minutes.

Serve these pepperoni crisps warm on a platter with a small bowl of marinara or pizza sauce for dipping, or alongside a simple green salad to balance their richness. They’re perfect with a cold beer, a glass of red wine, or sparkling water with lemon. For a more substantial spread, pair them with raw veggies and a creamy dip, olives, or a small cheese board so guests can mix and match textures and flavors.

Servings: 4

6 ounces sliced pepperoni (about 40–50 thin slices)

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Lay the pepperoni slices in a single layer on the prepared baking sheet. Leave a little space between each slice so they can crisp evenly and the cheese doesn’t melt them together.

Sprinkle a small pinch of shredded mozzarella onto the center of each pepperoni slice, keeping most of the cheese on top of the meat rather than on the bare pan. You want a thin, even layer so it melts and bubbles without forming thick clumps.

Place the baking sheet on the middle rack and bake for 8–12 minutes, or until the pepperoni edges are darkened and crisp and the cheese is melted, bubbly, and lightly golden in spots. Ovens vary, so watch closely toward the end to avoid burning.

Remove the pan from the oven and let the pepperoni crisps cool on the baking sheet for 5–10 minutes. They will firm up and become crunchier as they cool.

Transfer the cooled crisps to a serving platter. Serve warm or at room temperature. If any excess fat pooled on the pan, you can gently blot the bottoms with a paper towel before plating for extra crunch.

For a slightly different flavor profile, swap mozzarella for shredded Parmesan or Asiago; both brown beautifully and will give you an even sharper, nuttier crunch. If your pepperoni is very thin, stack two slices before adding cheese for a heartier bite that still crisps well. To control salt and fat, look for turkey pepperoni or reduced-sodium varieties—they’ll still crisp but may need an extra minute or two in the oven. You can also play with shapes: cut larger pepperoni slices into halves or quarters before baking for bite-sized pieces that stretch further for a crowd. If you prefer them extra crisp, place the baked crisps briefly on a wire rack set over a tray to drain and dry out more. Leftovers store well in an airtight container at room temperature for a day; re-crisp them in a low oven (300°F/150°C) for a few minutes before serving.