Easy and delicious Pepperoni Chips recipe makes the perfect low carb keto snack alternative to tortilla chips. Low carb, keto, gluten free.
First things first, let’s address the elephant in the room.
Do these look a little interesting? Ya, I think so. Are they still absolutely delicious? Yes, yes they are. So let’s ignore the jokes and just eat good food.
*If you weren’t thinking anything weird, then ignore that above because I wasn’t either, sickos.
Anywho, I’m all about a good snack and since when you eat mostly keto or low carb, you can no longer munch on tortilla chips or crackers and salami or the like, I needed a good fix for snack time.
Of course, you could just eat the salami, but isn’t there something to be said of that crunchy bite and the texture of a nice cracker to go along with it?
That’s this snacker’s opinion, at least.
So these chips are perfect texture wise and give me that salty bite I like as a good snack. A bonus is that you can make them any which way you like, change up the meats, change up the cheese and you’ve got a whole new kind of chip.
I went to Atlanta recently and I’ll tell you what, there’s nothing better than opening a fresh bag of pepperoni chips while watching a movie on the little screen on the back of the seat.
I dunno why but having good food on airplanes always makes me so happy, maybe because it’s unusual and therefore exciting.
If you’re gonna make a big batch of these, I just keep them in the fridge, then I’ll toss them in a baggie or whatever until I’m ready to eat them. They’ll last a couple hours without being refrigerated (at least in my experience).
- Cheese I like mozzarella or cheddar
This is really simple. Layer cheese on a baking sheet, top with pepperoni and then bake at 400 degrees for 10 minutes or until crunchy as desired. Use as much cheese and pepperoni as you like.
Did you make this recipe?
I love seeing your pictures!