Mini Pepperoni Cheese Crisps
These crunchy, savory bites are easy to make and perfect as a low-carb snack, appetizer, or game-day treat.
Ingredients (Makes 20–24 crisps)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 20–24 mini pepperoni slices (or regular pepperoni cut into quarters)
- ½ tsp Italian seasoning (optional)
- Pinch of garlic powder (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet or mini muffin pan with parchment paper.
- Place small mounds (about 1 tablespoon) of the cheese mixture, leaving space between them.
- Top each mound with a piece of pepperoni.
- Sprinkle with Italian seasoning and garlic powder if desired.
- Bake for 5–7 minutes, until the cheese is melted and the edges are golden brown.
- Let cool for 5 minutes; they’ll crisp up as they cool.
Air Fryer Method
- Cook at 375°F (190°C) for 4–5 minutes.
- Allow to cool before removing.
Tips
- Use a mini muffin pan for uniform rounds.
- Add a pinch of red pepper flakes for heat.
- Serve with marinara sauce or ranch dressing for dipping.
Storage
- Refrigerate in an airtight container for up to 4 days.
- Reheat briefly in an oven or air fryer to restore crispness.
These bites deliver all the flavors of pepperoni pizza in a crunchy, bite-sized snack. 🍕🧀✨
