Description

These tasty keto chips are a crispy, cheesy snack perfect for those following a low-carb or ketogenic diet. Made with melted mozzarella and mini pepperoni slices seasoned with Italian herbs and garlic powder, they’re baked to golden perfection for a crunchy and flavorful treat.

Ingredients

1 cup shredded mozzarella cheese
1/3 cup mini pepperoni slices
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Optional: pinch of crushed red pepper flakes or chili powder

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Instructions

Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chips evenly and achieving a crispy texture.
Prepare baking sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and allow easy cleanup.
Make cheese mounds: Scoop 1 tablespoon mounds of shredded mozzarella cheese onto the baking sheet, spacing each about 2 inches apart to allow spreading without merging.
Season cheese: Sprinkle each cheese mound evenly with Italian seasoning and garlic powder, adding flavor to the chips.
Add pepperoni: Top each cheese mound with 3–4 mini pepperoni slices to add a savory, meaty topping.
Bake chips: Place the baking sheet in the oven and bake for 8–10 minutes until the edges are golden brown and the cheese has crisply melted.
Cool chips: Remove from the oven and let the chips cool on the baking sheet for a few minutes so they firm up and become crisp.
Serve or store: Serve the keto chips immediately or once completely cooled, store them in an airtight container to maintain crispness.

Notes

For extra spice, add a pinch of crushed red pepper flakes or chili powder when seasoning the cheese.
Make sure to space the cheese mounds properly to prevent the chips from sticking together.
These chips are best enjoyed fresh but can be stored for up to 2 days in an airtight container.
If you prefer thicker chips, use slightly larger mounds but expect longer baking time.