Ingredients you need
Main ingredients
- 1 1/2 cups shredded mozzarella cheese (low‑moisture works best)
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- About 1/2 cup mini pepperoni slices or chopped pepperoni
- 2 tablespoons pizza sauce or marinara (optional, for light drizzling)
This mozzarella‑plus‑Parmesan base and pepperoni topping mirrors other low‑carb pizza chip and cheese crisp recipes built entirely from cheese and seasoning.
Optional toppings
- Crumbled cooked bacon
- Chopped black olives
- Diced bell peppers
- Sliced jalapeños
- Dried oregano or basil for garnish
For dipping
- Marinara sauce
- Garlic butter
- Ranch dressing
- Spicy aioli
Popular pizza chip and cheese crisp recipes are almost always served with marinara or ranch for dipping, which reinforces the “snackable pizza” vibe.
Step‑by‑step: how to make oven‑baked pizza chips
Step 1: Preheat and prep the pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat; this prevents sticking and helps the cheese crisp up evenly, just like in other cheese‑chip recipes.
Step 2: Mix the cheese base
In a medium bowl, combine the shredded mozzarella, Parmesan, Italian seasoning, garlic powder, onion powder, and crushed red pepper flakes if using. Toss until the cheeses are evenly coated in the spices so every chip tastes like mini pepperoni pizza.
Step 3: Form the chips
Scoop about 1 tablespoon of the cheese mixture onto the prepared baking sheet for each chip. Flatten each mound slightly with the back of a spoon, leaving at least 2 inches between mounds so they have room to spread into circles as they bake. This tablespoon‑size portion is standard in many cheese crisp and pizza chip recipes.
Step 4: Add pepperoni and toppings
Place one or two mini pepperoni slices on top of each cheese mound. If you like, sprinkle on tiny bits of bacon, bell peppers, olives, or jalapeños. Press the toppings gently into the cheese so they adhere once melted.
If you’re using a little pizza sauce, you can either drizzle a tiny amount on top before baking or serve it on the side for dipping to keep the chips crisper.
Step 5: Bake until golden and crisp
Bake for 8–10 minutes, or until:
- The cheese is fully melted and bubbling
- The edges are deep golden brown
Cheese chips can go from perfect to burnt quickly, so watch closely in the last couple of minutes, as many pizza‑chip recipes warn.
Step 6: Cool and crisp up
Let the pizza chips cool on the baking sheet for 2–3 minutes, then transfer them carefully to a cooling rack. As they cool, they firm up and become crisp—this carryover crisping is the same behavior seen in Parmesan crisps and keto cheese chips.
Serve warm or at room temperature with marinara, ranch, garlic butter, or spicy aioli.
Alternative cooking methods
Air fryer pizza chips
Many U.S. readers love air fryer snacks, and pizza chips adapt perfectly.
- Preheat the air fryer to 375°F (190°C).
- Line the basket with parchment (trim to fit and poke a few holes).
- Place small mounds of cheese mixture with toppings, leaving space between each so air can circulate.
- Air fry for 5–6 minutes, until the edges are crispy and golden.
- Let cool a minute or two so they crisp up further before serving.
Microwave “quick snack” version
Microwave cheese crisps are a fast option when you just want a couple of chips.
- Place small cheese mounds on parchment or a silicone mat on a microwave‑safe plate.
- Microwave for 1–2 minutes, watching closely, until the cheese bubbles and edges brown.
- Let cool completely before eating; they’ll firm up as they cool. (They won’t be quite as crunchy as oven‑baked or air‑fried versions but still make a great quick snack.)
Continue to the next page to reveal more tips and tricks