These are the BOMB. We had a bunch of pepperoni leftover from when I made holy-grail pizza the other day, and I wanted to do something interesting with it instead of just…eating it out of the fridge. And this is the result, deliciously garlicy and super crunchy pepperoni chips! They’re such an awesome substitute if you’re missing the crunch of normal potato chips. These are fantastic just as they are, but I keep imagining them dipped in some awesome warm marinara sauce like this one from I Breathe I’m Hungry. I may just end up making it tonight to satisfy that craving… Anyways, on with the recipe!
Keto-friendly Garlic Parmesan Pepperoni Chips
- 25 Pepperoni slices (or more if you have a big pan and a big appetite)
- Cayenne powder (optional, I just like everything a little spicy)
- Garlic powder
- Parmesan cheese (the powdery kind)
Preheat oven to 400°. Lay pepperoni slices on a baking sheet, evenly spaced. Season each with a generous sprinkle of cayenne and garlic powder. Place in oven, bake for 8 minutes. Remove from oven and flip each pepperoni. Sprinkle again with cayenne and garlic powder and bake for 2 more minutes. Remove from oven and sprinkle with powdered parmesan (I use quite a bit). Switch oven to HIGH Broil setting, and return chips to oven. WATCH VERY CAREFULLY. These will go from fine to burned in a split second, so keep a very close eye on them. Remove as soon as parmesan begins to bubble.
Enjoy plain or with your favorite dip! They’re delicious either way!
These will keep their crispiness for a couple of days if stored in an airtight container. Yum!
Nutrition (for entire recipe): Calories 219 – Total Fat 20 – Total Carbs 0 – Protein 11