Crispy Pepperoni Chips
Pepperoni slices baked until they curl into crunchy, pizza-flavored chips — a salty snack that’s ready in about 10 minutes.
Nutrition per serving
about 15 chips- Net carbs
- 0.3g
- Calories
- 142kcal
- Protein
- 5.4g
- Fat
- 13g
- Total carbs
- 0.3 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Salami chips: Wide, thin slices of hard salami bake into big, rippled chips that are sturdy enough for scooping dip.
- Bake the salami at 400°F (200°C) for 10–12 minutes, until browned and rippled. Drain on paper towels; they crisp fully as they cool.
Prosciutto chips: Delicate, glassy-crisp prosciutto shards. Eat them as they are or crumble them over salads and soups in place of croutons.
- Lay the prosciutto flat and bake at 350°F (175°C) for 10–12 minutes, until deep rosy-brown and crisp. It burns quickly at higher heat, so keep the oven lower than for pepperoni.
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.32 for 4 servings ($0.58 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C) and line two baking sheets with parchment.
-
Arrange the pepperoni in a single layer without overlapping. Sprinkle lightly with Parmesan or Italian seasoning, if using.
-
Bake 8–10 minutes, until the edges curl, the fat is bubbling and the slices have darkened slightly.
-
Transfer to paper towels to drain. They crisp fully as they cool, in about 5 minutes.
Tips for success
-
Pull them as soon as the bubbling slows; even a minute too long tastes burnt. - Microwave shortcut: lay 12–15 slices on a paper towel–lined plate, cover with another towel and cook on high 45–60 seconds.
- Larger deli-style slices make sturdier chips for dunking in ranch, spinach artichoke dip or warm marinara.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Eat at room temperature, or re-crisp for 2 minutes in a hot oven.
Prep tip: Blot them well on paper towels and cool completely before storing so they stay crunchy.
Store airtight at room temperature up to 3 days or in the fridge up to 1 week. Re-crisp for 2 minutes in a hot oven.
Variations
2 variations, each with its own ingredients and macrosSalami chips
ProteinWide, thin slices of hard salami bake into big, rippled chips that are sturdy enough for scooping dip.
- sliced pepperoni (about 60 slices) → thinly sliced hard salami (Genoa)
0.2 g net · 107 kcal · 6 g protein · 8.9 g fat · ≈$1.12 per serving (−0.1 g net carbs vs the original)
Prosciutto chips
ProteinDelicate, glassy-crisp prosciutto shards. Eat them as they are or crumble them over salads and soups in place of croutons.
- sliced pepperoni (about 60 slices) → thinly sliced prosciutto
0.1 g net · 53 kcal · 5.7 g protein · 3.3 g fat · ≈$1.25 per serving (−0.2 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
