We’ve all been there—you’re in the mood for pizza, but the idea of dealing with dough, sauce, and an oven that takes forever to preheat just doesn’t sit right. Maybe you’re watching your carbs, maybe you’re short on time, or maybe it’s just one of those days when less is more. That’s where these ridiculously easy Pizza Chips come in.
Now, don’t let the word “chips” fool you. These aren’t some bland keto cracker imposters trying to taste like something they’re not. These are real-deal, crispy, cheesy bites of pizza flavor—with all the goodness of mozzarella, a hit of pepperoni, and zero of the carb-heavy crust.
So if you’re ready for a 10-minute fix that delivers full-on flavor without full-on prep, keep reading.
Why People Are Falling for These Pizza Chips (And You Probably Will Too)
Here’s the thing—this recipe isn’t just easy. It’s smart. You’re cutting straight to the part everyone loves most about pizza: that hot, bubbly cheese and those salty, spicy slices of pepperoni. No filler, no fluff—just flavor.
Let me break it down for you:
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Just a Few Ingredients: You probably already have what you need in your fridge. Cheese, pepperoni, and maybe a few seasonings if you’re feeling fancy.
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Ready in 10 Minutes: Seriously. That’s faster than waiting for delivery, and way faster than making a full pizza from scratch.
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Low-Carb & Keto-Friendly: No crust. No guilt. Just melted cheese magic and savory toppings.
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Customizable: Want to go veggie? Prefer spicy over mild? You can remix this recipe a hundred ways without messing it up.
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Snack, App, or Meal Sidekick: Serve it up at parties, pack it in lunches, or enjoy it solo with a good movie and some marinara for dipping.
It’s not just about eating fast—it’s about eating smart. And tasty. Definitely tasty.
Ingredients You’ll Need
Let’s not overthink this. Simplicity is the name of the game here.
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Shredded Mozzarella – Go for the low-moisture kind. It crisps up better and won’t leave you with a soggy mess.
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Mini Pepperoni – The little ones work best here. They fit perfectly in a muffin pan and crisp up nicely.
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Optional Extras:
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Italian Seasoning – Just a sprinkle gives it that pizzeria vibe.
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Red Pepper Flakes – For those who like a little heat.
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Garlic Powder or Basil – For an extra layer of depth.
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That’s it. Really. We’re not even going to talk about flour, yeast, or kneading anything.
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Let’s Make ’Em: Step-by-Step Guide
This might be the easiest recipe you’ll try all year. If you can sprinkle cheese and open your oven, you’ve already won.
Step 1: Preheat Your Oven
Set it to 350°F (175°C). And yes, preheating matters here—it helps the cheese crisp just right instead of melting into a puddle.
Step 2: Prep the Mini Muffin Pan
Lightly grease 16 cups of a mini muffin pan. Spray, brush, whatever works. Just don’t skip it or you’ll be chiseling out cheese later.
Step 3: Add the Cheese
Drop 2 teaspoons of shredded mozzarella into each cup. Gently press it down—it doesn’t need to be packed, just even.
Step 4: Pepperoni Time
Top each mound of cheese with 3 slices of mini pepperoni. Want to get wild? Add a dash of seasoning or some red pepper flakes here.
Step 5: Bake to Golden Perfection
Bake for 8 minutes—watch closely around the 7-minute mark. You’re aiming for dark golden edges, not burnt cheese.
Step 6: Cool and Pop Out
Let them cool in the pan until they’re safe to touch. They’ll firm up as they cool, which makes removing them way easier. Use a small spatula or knife to pop them out.
Place them on a paper towel to soak up any extra oil. You want crispy, not greasy.
Step 7: Serve (or Don’t—You Might Eat Them All Before That)
Eat them as-is or serve with marinara, ranch, or garlic butter. Maybe even all three—no judgment here.
Serving Suggestions That’ll Make You Look Like a Snack Genius
There’s more than one way to eat these crispy wonders. Here are a few ideas that’ll make them work even harder for your tastebuds:
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Straight Up – Just cheese, pepperoni, and a crunch that satisfies.
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Dip Central – Pair with warm marinara, creamy ranch, or a garlicky butter dip.
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Appetizer Board Star – Add them to a charcuterie board with olives, nuts, and veggies. Watch them disappear first.
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Soup Toppers – Crumble them over tomato soup like upgraded croutons.
Keeping It Crispy: Storage & Reheat Tips
If you somehow don’t eat them all in one sitting (you’ve got willpower, wow), here’s how to store and reheat them:
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: Pop them in a 350°F oven for 5 minutes. Avoid the microwave unless you like soggy regret.
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Freezing: Not ideal, but possible. Freeze flat on a baking sheet first, then store in freezer bags. Reheat in the oven directly from frozen for best results.
Fun Variations to Keep Things Interesting
This is where things get exciting. You can remix this base recipe like a DJ with a cheese obsession. Try these:
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Cheese Switch-Up: Sub in cheddar, Parmesan, or a blend for a bolder flavor.
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Go Veggie: Swap out the pepperoni and add diced bell peppers, olives, mushrooms—whatever your fridge offers.
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Heat Things Up: Use spicy pepperoni or dust on some cayenne.
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Herb it Up: Try fresh chopped basil, oregano, or rosemary baked right in.
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Meat-Lover Mode: Crumbled sausage or bacon bits? Yes, please.
Honestly, the possibilities are kind of endless. And that’s part of the charm.
The Bottom Line
Pizza Chips are the culinary equivalent of a cheat code—all the flavor, none of the fuss. They’re fast, low-carb, crowd-pleasing, and endlessly tweakable. Whether you’re cooking for one, feeding a crew, or just raiding your fridge for something fun, these cheesy bites have your back.
So yeah, go ahead—grab that muffin pan, toss in some cheese and pepperoni, and make snack time something worth looking forward to.
No crust, no stress, just pure pizza joy—ready in 10.
2 Ingredient Pizza Chips
Ingredients
- 2/3 cup low moisture shredded mozzarella cheese
- 48 slices mini pepperoni about 21 g
- Italian seasoning optional, for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Preheating ensures the oven is hot enough to create the crispy texture for your chips.
- Lightly grease 16 cups of a mini muffin pan using cooking spray or a brush with oil. This ensures easy removal of the chips after baking.
- Place 2 teaspoons of shredded mozzarella cheese into each greased cup. Lightly pat down the cheese with your fingers or a spoon for even melting.
- Place 3 slices of mini pepperoni on top of the cheese in each cup. Sprinkle Italian seasoning over the top if desired for extra flavor.
- Place the muffin pan in the preheated oven and bake for 8 minutes, or until the edges of the cheese are dark golden brown. Watch closely to prevent burning, as oven times may vary.
- Let the chips cool in the muffin pan until safe to touch. This ensures they firm up for easier removal. Use a small spatula or knife to gently loosen and lift the chips out of the pan. Place the chips on a paper towel-lined plate to absorb extra grease.
- Serve the chips warm on their own or with marinara sauce for dipping. Garnish with extra Italian seasoning or grated Parmesan for added flavor, if desired.
