These low carb 4-ingredient pepperoni mozzarella crisps are the kind of easy snack that feels a little nostalgic and a little irresistible at the same time. They borrow the familiar flavors of pizza—melty cheese, pepperoni, and Italian seasoning—but turn them into bite-size baked crisps that come out savory, salty, and wonderfully crunchy around the edges. They are especially useful when you want something snacky for a cookout, game day, or quick appetizer without pulling together a long ingredient list.
Serve these crisps warm or at room temperature with a side of warmed marinara for dipping, or set them out alongside olives, raw vegetables, and a simple antipasto platter. They also pair well with a big chopped salad, sparkling water, or a light beer if you are putting together casual summer snacks for a crowd.
Low Carb 4-Ingredient Pepperoni Mozzarella Crisps
Servings: 4
Ingredients
2 cups shredded low-moisture mozzarella cheese
Directions
1. Preheat the oven to 375°F. Line a large baking sheet or two smaller baking sheets with parchment paper and lightly coat the parchment with nonstick cooking spray.
2. Spoon small mounds of mozzarella onto the prepared baking sheet, using about 1 tablespoon of cheese for each crisp. Leave about 2 inches between each mound, then gently flatten them into thin rounds.
3. Top each round with a pepperoni slice or two, depending on size, and sprinkle the tops evenly with Italian seasoning.
4. Bake for 7 to 10 minutes, or until the cheese is melted, bubbling, and deep golden around the edges. Watch closely during the last couple of minutes so they do not darken too much.
5. Let the crisps cool on the baking sheet for 5 minutes to firm up, then transfer them to a plate or rack. Serve warm or at room temperature.
Variations & Tips
Use parchment, not bare metal: Parchment paper makes these much easier to remove cleanly once they cool. A bare baking sheet can cause the melted cheese to stick and tear.
Make them extra crisp: If you like a firmer, cracker-like texture, bake the crisps until the edges are a deeper golden brown, then cool them completely before serving. Cooling is what gives them their crunch.
Try a different seasoning blend: Swap the Italian seasoning for dried oregano, crushed red pepper, or a pinch of garlic powder if you want a slightly different pizza-snack profile without changing the basic method.
Switch up the topping: Mini turkey pepperoni works well here, and very finely chopped cooked bacon can also be used for a different savory topping. Just keep the pieces small so the crisps bake evenly.
