Pepperoni Chips Recipes

PEPPERONI CHIPS

Steps:

• Preheat oven to 350°F.
• Place the pepperoni slices in a single layer on a baking sheet.
• Bake until crispy, about 10 to 15 minutes.
• Transfer to paper towels to absorb the fat and cool to room temperature.
• Season with coarse black pepper, if desired.
• Will keep for several days at room temperature.

AIR FRYER PEPPERONI CHIPS

Steps:

• Preheat the oven to 380 degrees F (190 degrees C).
• Place pepperoni slices in the basket of the air fryer, making sure they are only slightly overlapping if need be.
• Cook for 5 minutes. Using tongs, transfer slices to a paper towel-lined plate and let sit for 5 minutes for final crisping. Eat immediately or refrigerate and store in an air-tight container.

PEPPERONI CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning.
• Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container.

CRISPY PEPPERONI CHIPS

Steps:

• Preheat the oven to 425 degrees F.
• Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
• Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
• Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
• Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
• Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
• Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
• Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
• Repeat Steps 3 to 5 to bake remaining 18 chips.
• Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.