PIZZA! Crunchy, savory, and unbelievably satisfying, these 2-Ingredient Crispy Keto Pizza Chips deliver all your favorite pizza flavors with zero carbs! Shredded mozzarella bakes up into golden, crispy cheese rounds topped with zesty pepperoni slices for an effortless 10-minute snack.
Why You’ll Love This Recipe
Zero-Carb & Strictly Keto: Naturally carb-free and loaded with high-protein power so you can eat as much as you like!
10-Minute 2-Ingredient Magic: Only requires mozzarella cheese and pepperoni slices—no dough, no rolling, and zero mess.
Ultimate Crunch Snack Fix: Replaces high-carb potato chips with a crispy, cheesy snack perfect for game days, movie nights, or quick dip bowls.
Essential Kitchen Equipment
Large Baking Sheet: Holds multiple cheese rounds to bake a full batch at once.
Parchment Paper or Silicone Baking Mat: Absolutely essential to ensure the melted cheese crisps up without sticking to the pan.
Ingredients
1.5 cups Low-moisture shredded mozzarella cheese (or shredded provolone)
16–20 slices Pepperoni (turkey or pork pepperoni)
1 tsp Italian seasoning or dried oregano (optional seasoning boost)
1/2 cup Low-sugar marinara or warm pizza sauce (for dipping)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Portion Cheese Mounds: Scoop about 1.5 to 2 tablespoons of shredded mozzarella into small, neat mounds onto the parchment paper, leaving about 2 inches of space between each mound. Flatten the mounds slightly with your fingers to form round cheese bases.
3. Top with Pepperoni & Herbs: Press 1 or 2 pepperoni slices into the center of each cheese mound. Sprinkle a pinch of Italian seasoning or dried oregano over the top.
4. Bake to Crispy Perfection: Bake for 8 to 10 minutes, keeping a close eye on them during the last couple of minutes. The cheese should melt, bubble, and turn deep golden brown around the edges.
5. Cool & Set: Remove from the oven and let the pizza chips cool on the parchment paper for 5 to 7 minutes. (They will crisp up into rigid, crunchy chips as they cool down!)
6. Serve: Dip in warm low-carb marinara sauce and enjoy hot!
Chef’s Tips
Use Low-Moisture Shredded Cheese: Fresh mozzarella contains too much water! Pre-shredded or block low-moisture mozzarella yields the crunchiest chip result.
Air Fryer Alternative: Cook these in an air fryer at 375°F (190°C) for 5 to 6 minutes on a parchment-lined basket for an ultra-fast crunch!
Nutritional Breakdown (Per Serving / Yields 4 Portions – 4 Chips Each)
Servings: 4 portions (4 pizza chips per serving)
Calories: ~160 kcal
Protein: 12g
Net Carbs: 0g (1g if served with 2 tbsp marinara)
Fat: 12g
Frequently Asked Questions (FAQ)
Can I make these ahead of time for meal prep?
Yes! Once fully cooled and crisp, store the pizza chips in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If they soften, pop them back in a toaster oven for 2 minutes to restore their crunch!