Mini Pepperoni Cheese Chips (Printer-Friendly)
Crispy bites featuring melty mozzarella and spicy mini pepperoni with a hint of Italian herbs.
# What You'll Need:
→ Cheese
01 -
1/2 cup low moisture shredded mozzarella cheese
→ Meat
02 -
48 mini pepperoni slices
→ Seasoning
03 -
1/4 teaspoon Italian seasoning (optional)
# Steps to Follow:
01 -
Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 16-cup mini muffin pan to ensure easy removal of the finished chips.
02 -
Place 2 teaspoons of shredded mozzarella into each greased muffin cup, pressing gently to evenly cover the bottom. Arrange three mini pepperoni slices slightly overlapping on top of the cheese.
03 -
Sprinkle a pinch of Italian seasoning onto each cup to enhance flavor, if desired.
04 -
Bake in the preheated oven for approximately 8 minutes, monitoring closely. Remove once the edges are dark golden brown and crispy.
05 -
Allow chips to cool in the pan for a few minutes to set. Gently remove and serve warm, optionally accompanied by marinara sauce for dipping.
# Extra Suggestions:
01 -
Use a mini muffin pan well greased to prevent sticking and ensure chip integrity.
02 -
Low moisture mozzarella provides optimal crisp edges and gooey centers.
03 -
Watch baking time closely to avoid burning while achieving a perfect crisp texture.
04 -
These chips are naturally gluten free and low carb, suitable for varied dietary needs.
05 -
Store leftover chips in an airtight container at room temperature for up to two days and reheat briefly in a hot oven to maintain crispness.