I’ve been making these pepperoni pizza chips for impromptu game nights and last-minute snack cravings for years — they’re the kind of tiny, cheesy bites that disappear the moment you set them down. Thin slices of pepperoni turn into crisp little cups topped with gooey shredded mozzarella and a sprinkle of Italian seasoning. They’re fast, almost foolproof, and outrageously addictive.
Why you’ll love this dish
This recipe turns pantry staples into a party food that’s ready in under 15 minutes. It’s perfect when you want the flavor of pizza without the fuss — no dough, no rolling, no long bake. Families, snackers, and hosts all reach for these because they’re:
- Quick: about 10 minutes in the oven plus a little cool time.
- Budget-friendly: mostly shelf-stable pepperoni and a bag of shredded cheese.
- Crowd-pleasing: kids love them, and adults appreciate the salty, savory hit.
“One tray of these disappeared in ten minutes — crisp pepperoni, melty cheese, and zero cleanup drama. Snack win.” — a happy weekend host
If you like other pepperoni-forward snacks, you might also enjoy this savory take on cured meat treats like the beef pepperoni snack I use for game-day spreads.
How this recipe comes together
Preparing Pepperoni Pizza Chips is intentionally simple. You preheat the oven, place pepperoni slices on parchment, top each with shredded mozzarella, optionally add Italian seasoning, then bake until the pepperoni edges crisp and the cheese bubbles. Because everything cooks in under 10 minutes, this is an easy set-and-forget snack once the oven’s hot. Expect a bit of shrinkage in the pepperoni as it crisps and the cheese to melt into neat little pockets or cups.
What you’ll need
Key ingredients (simple pantry staples):
- Sliced pepperoni — regular or thick-cut. Choose a quality cured pepperoni for best flavor.
- Shredded mozzarella cheese — low-moisture shredded mozzarella melts consistently.
- Italian seasoning (optional) — adds oregano, basil, and thyme notes.
- Parchment paper or silicone baking mat — prevents sticking and makes cleanup faster.
Notes/substitutions:
- Use provolone or a mozzarella-provolone blend for a sharper profile.
- For a lower-fat option, try turkey pepperoni and part-skim mozzarella.
- Vegetarian? Swap pepperoni for store-bought plant-based slices.
Directions to follow
Step-by-step instructions written for clarity:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Arrange pepperoni slices in a single layer on the prepared sheet. Give each slice a little space so the oil can render and edges crisp.
- Sprinkle about 1–2 teaspoons of shredded mozzarella onto each pepperoni slice. Don’t overload — a thin layer melts and crisps best.
- If using, lightly dust each with Italian seasoning or a pinch of red pepper flakes.
- Bake 8–10 minutes. Watch at the 8-minute mark: you want melted, bubbly cheese and crisped pepperoni edges without burning.
- Remove from oven and let cool on the sheet for 2–3 minutes so the cheese sets slightly. Use a spatula to transfer to a cooling rack or platter.
Pro tip: If you prefer the cheese more browned, switch the oven to broil for 30 seconds at the end — but watch closely to avoid charring.
How to plate and pair
Best ways to enjoy it
Serve these pepperoni pizza chips on a platter for snacking or as a crunchy garnish. They’re excellent with:
- A simple marinara dipping bowl for a pizza-dipping experience.
- Pickles, olives, or a charcuterie board to add texture contrast.
- A playful sweet-salty finish — think chocolate-dipped chips on the side; for a creative pairing idea, check out this unexpected snack combo like chocolate-covered potato chips for a sweet counterpoint.
Presentation ideas: stack them in small paper cones for parties, or nestle them around small bowls of ranch or pesto for a variety station.
Storage and reheating tips
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Layer with parchment to avoid sticking.
- Freezing: For best texture, freeze on a baking sheet in a single layer until solid, then transfer to a zip-top bag for up to 1 month. Thaw briefly before reheating.
- Reheating: Re-crisp in a 350°F (175°C) oven for 5–8 minutes or in an air fryer at 325°F (160°C) for 3–5 minutes. Avoid microwaving if you want to preserve crispness — the microwave will make them soggy.
- Food safety: Pepperoni is a cured meat, but once cooked and stored, follow standard cooked food timelines (consume within 3–4 days refrigerated).
Helpful cooking tips
Tricks for success
- Use low-moisture shredded mozzarella to prevent greasy puddles.
- If slices curl too much, press them down gently with a spatula halfway through baking.
- For uniformly crispy edges, place the tray in the center of the oven; the middle heats most evenly.
- Don’t overcrowd the baking sheet — oil from each slice needs room to render.
- If you want a sturdier “chip” to hold toppings, use slightly thicker pepperoni or add a dab of cheese near the center to glue a thin cracker or crostini.
Different ways to try it
Creative twists
- Double cheese: Add a sprinkle of Parmesan after baking for a salty crisp finish.
- Spicy: Toss with chili oil or red pepper flakes before serving.
- Herb-forward: Finish with fresh basil or microgreens for a fresher bite.
- Mini-pizza bites: Add a tiny piece of roasted pepper or a halved olive before baking.
- Dietary swaps: Use vegan pepperoni and dairy-free cheese for plant-based snacks.
Your questions answered
Common questions
Q: Can I use fresh mozzarella?
A: Fresh mozzarella is wetter and will make the pepperoni soggy. If you must use it, pat it very dry and use small torn pieces; low-moisture shredded mozzarella is best for crispness.
Q: How long do they take to bake?
A: Typically 8–10 minutes at 375°F (190°C). Ovens vary — start watching at 7–8 minutes so the cheese doesn’t overbrown.
Q: Can I make these ahead for a party?
A: You can bake them and keep them warm in a 200°F (95°C) oven for a short period, or bake and re-crisp just before serving. For best texture, bake close to serving time.
Q: Are these gluten-free and keto-friendly?
A: Yes — plain pepperoni and mozzarella are naturally gluten-free and low-carb. Check labels for any additives or cross-contamination if strict gluten-free is required.
Q: Is it safe to eat pepperoni that’s been left out?
A: Perishable food shouldn’t sit out more than two hours (one hour in hot conditions). After that, refrigerate promptly.
Q: Can I freeze baked chips?
A: Yes — freeze on a tray, then bag. Reheat in an oven or air fryer to restore crispness; microwaving from frozen will yield soggy results.
If you want more simple snack ideas or crunchy treats to pair with these, I’ve tested plenty of quick recipes and flavor matches that work great alongside pepperoni pizza chips.
Pepperoni Pizza Chips
Ingredients
Key Ingredients
- 24 slices Sliced pepperoni Choose regular or thick-cut
- 1 cup Shredded mozzarella cheese Low-moisture for best results
- 1 teaspoon Italian seasoning Optional
- Parchment paper or silicone baking mat Prevents sticking
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Arrange pepperoni slices in a single layer on the prepared sheet, giving each slice a little space.
- Sprinkle about 1–2 teaspoons of shredded mozzarella onto each pepperoni slice.
- If using, lightly dust each with Italian seasoning or red pepper flakes.
Baking
- Bake for 8–10 minutes, watching closely. You want melted cheese and crisped pepperoni edges.
- Remove from the oven and let cool for 2–3 minutes before transferring to a cooling rack or platter.