Mini Pepperoni Cheese Chips (Printer-Friendly)
Golden crispy bites with melted mozzarella and spicy pepperoni, perfect for quick savory snacks or appetizers.
# What You’ll Need:
→ Dairy
01 -
Low moisture shredded mozzarella cheese, 2 teaspoons per chip
→ Meat
02 -
Mini pepperoni slices, 3 slices per chip
→ Seasoning
03 -
Italian seasoning, a pinch per chip (optional)
# Steps to Make This:
01 -
Preheat oven to 350°F. Generously grease 16 cups of a mini muffin pan to ensure easy release after baking.
02 -
Place 2 teaspoons of shredded mozzarella cheese evenly into the bottom of each greased mini muffin cup, pressing gently to create a uniform layer.
03 -
Arrange three mini pepperoni slices slightly overlapping on top of the mozzarella in each cup to distribute flavor evenly.
04 -
Optionally sprinkle a small pinch of Italian seasoning over each cup to enhance the herbal and savory notes.
05 -
Bake in the preheated oven for about 8 minutes, monitoring closely until the cheese edges turn a dark golden brown and develop a crispy texture.
06 -
Allow chips to cool in the pan for a few minutes to firm up before carefully removing. Serve warm, optionally accompanied by marinara sauce for dipping.
# Additional Notes:
01 -
Ensure thorough greasing of the muffin pan to prevent sticking and facilitate easy removal.
02 -
Watch baking time attentively to achieve crispy edges without burning.
03 -
Low moisture mozzarella provides an optimal balance of meltability and crispiness.
04 -
These chips are naturally gluten free and low carb.
05 -
Store leftovers in an airtight container at room temperature for up to two days; reheat in an oven to retain crispness.