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Recipe from Simpler Savory

The recipe

Healthy Low Carb Pepperoni Cheese Crisps

Prep
10 min
Cook
12 min
Total
22 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
160

2× the original author values. Recipe yield: 6 servings.

calories
320

3× the original author values. Recipe yield: 6 servings.

calories
480
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups low-moisture mozzarella cheese — freshly shredded for best melt
  • 1/2 cup finely grated Parmesan cheese — adds golden color and extra snap
  • 24 slices pepperoni — standard thin slices; turkey pepperoni works
  • 1 teaspoon Italian seasoning or dried oregano — light sprinkle
  • 1/2 teaspoon garlic powder — just a pinch per mound
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 1/4 teaspoon freshly ground black pepper — optional
  • 2 tablespoons sugar-free marinara or pizza sauce — tiny dabs only to prevent sogginess
  • 1 tablespoon chopped fresh parsley or basil — for garnish
  • 1 teaspoon red wine vinegar or hot honey — few drops for finishing, optional
  • 1 sheet parchment paper — for lining the pan

Instructions

  1. Preheat oven to 425°F (220°C). Line a heavy baking sheet with parchment paper for best crisping.
  2. Scoop small mounds of mozzarella, about 1 to 1 1/2 tablespoons each, spacing them at least 2 inches apart.
  3. Lightly sprinkle each mound with Parmesan to encourage a golden, lacy edge.
  4. Top each mound with one slice of pepperoni, gently pressing so it sits flat on the cheese.
  5. Add a whisper of Italian seasoning and a tiny pinch of garlic powder; sprinkle red pepper flakes and black pepper if using.
  6. If using, dab a VERY small amount of sugar-free marinara beneath or on top of the pepperoni—avoid excess moisture.
  7. Bake 8 to 10 minutes until edges turn deep golden and lacy and the centers go from glossy to matte.
  8. In the last minute, monitor closely; pull when pepperoni edges are cupped and the cheese has browned freckles.
  9. Tilt the pan and blot excess oil with a folded paper towel. Let crisps rest on the pan 2 minutes to set the crunch.
  10. Transfer crisps to a wire rack to cool completely for maximum snap.
  11. Optional: add a drop or two of red wine vinegar or hot honey, and sprinkle with chopped parsley or basil. Serve with dips if desired.

Notes

Cool completely on a wire rack before storing to preserve crunch. Store in an airtight container lined with paper towels (top and bottom). Keep at room temperature for 1 day or refrigerate up to 4 days. Re-crisp in a 350°F oven for 3–5 minutes, in an air fryer at 325°F for 2–3 minutes, or in a dry skillet over medium heat for 1–2 minutes. Let sit 1 minute after reheating to sharpen the crunch.

Source: https://simplersavory.com/healthy-low-carb-pepperoni-cheese-crisps/