This Baked Pepperoni Chips recipe is my take on an east coast favourite: Deep Fried Pepperoni. These crispy chips are a tasty, easy to make, and keto friendly snack!
They’re literally just slices of pepperoni, tossed in a deep fryer, and served with a few different dips. Imagine - getting tasty low carb snacks in a bar setting!
Love it.
I don’t love deep frying, though, so I worked out a way to make keto pepperoni chips in the oven.
The oven renders out the fat, leaving you with crunchy, tasty keto chips - the baking process seems to concentrate the flavour!
Pepperoni, before and after baking.
It’s a single ingredient recipe - and that ingredient is generally easy to come by.
It comes together super quickly, and doesn’t require any special talent or weird techniques.
The best part?
Depending on the pepperoni you start out with, this easy snack is usually zero carbs!
You sure can’t say THAT about traditional chips.
Anyway, let’s get to it, so you can be a bit closer to making your own crunchy snacks at home.
PS: Want to take this quick keto snack a step further?
You can make Pepperoni Jerky out of it - click through to see THAT recipe, on my camping blog!
Ingredients
... well, ingredient, anyway!
This easy recipe requires only one simple ingredient to make the perfect keto snack, and you can find it in any grocery store:
Pepperoni
There are many pepperoni brands out there, and the good news is that you can use pretty much any kind of pepperoni to make this tasty snack!
You can buy pre-sliced pepperoni - even mini pepperoni - or you can buy a log of pepperoni and slice it up yourself.
Note: If you’re slicing it yourself, be sure to aim for uniform thickness across every slice of pepperoni!
The type of pepperoni - especially with regard to moisture and fat content - may influence your cooking time, but that’s about it.
You can use as much pepperoni as you like, BTW.
The pack I use is 6 oz, and I needed to specify actual amounts for the nutrition calculations. You can do a single slice of pepperoni, you can bake several pounds of pepperoni - it’s all good!
Equipment and Supplies
Beyond the actual ingredients, you’ll also need at least one baking sheet (more if making a really big batch!), parchment paper, and paper towels.
How to Make Baked Pepperoni Chips
The full recipe is in the printable recipe card at the bottom of this post. This is a pictorial walk through of the simple steps for my oven method, with details instructions.
Preheat oven to 350F, line a large baking sheet with parchment paper.
Arrange sliced pepperoni in a single layer - with no pepperoni slices overlapping - on the baking sheet.
Bake pepperoni for 8-10 minutes, or until fairly dry with a LOT of fat rendered out. The cooking time will depend on the size and thickness of your pepperoni slices.
Blot pepperoni with paper towels, removing as much excess grease as possible.
After that, laying the blotted pepperoni out on a couple layers of paper towels and blotting with another layer of paper towel.
Serving Low Carb Pepperoni Chips
Once well blotted, serve this delicious snack with the keto-friendly dips of your choice . My favorite dip for these is Dijon mustard, but marinara would be fun as well.
For that matter, they’d probably be great with my Spinach Artichoke Dip
Some people dip these crispy pepperoni chips in little bit of sour cream or ranch dressing - whatever floats your boat!
One of these days, I’m going to follow through on one of my wild low-carb snack ideas, and make “pizza nachos” out of them.
I’m picturing topping them with a little cheese - both mozzarella cheese & Parmesan cheese, a sprinkling of dried oregano and garlic, maybe some finely chopped red onion, green peppers, and black olives.
I think it sounds like a pretty great low carb snack, IMHO... and would take the idea of “pepperoni pizza chips” to a whole other place!
Probably the mother of all salty snacks, but a tasty keto snack nonetheless!
Note: I prefer to serve these pepperoni crisps hot, but they crisp up even more as they cool. Your choice!
Even served warm, they’re relatively crispy chips - as long as you are diligent about getting the grease out.
Leftovers
Once cooled to room temperature, leftovers can be transferred to an airtight container.
For best results, eat within 1-2 days if you’re storing them at room temperature. (They’ll last longer in the fridge!)
If you want to REALLY extend their shelf life, see my recipe for Pepperoni Jerky.
More Homemade Jerky Recipes
Are you a fan of jerky, whether for road tripping, camping, or just as a high protein snack? I have SO much fun making it - here are some of my go-to recipes for homemade jerkies!
Basic Ground Beef Jerky
Blueberry Bison Jerky
Buffalo Wing Chicken Jerky
Chipotle Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Maple Bacon Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Shawarma Chicken Jerky
Spicy Garlic Chicken Jerky
Spicy Orange Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
... But wait, there's more! We've been having so much fun designing gourmet jerky recipes, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Easy Pepperoni Chips [High protein keto snack]
Equipment
- 1 Large Baking Sheet
- Parchment paper
- Paper Towels
Ingredients
- 6 oz Pepperoni slices You can use as many as you like, the pack I use is 6 oz, and I need to specify amounts for the nutrition calculations!
- More Pepperoni! The software doesn't like having a single ingredient. That said, more is definitely better, in this case!
Instructions
- Preheat oven to 350F, line a large baking sheet with parchment paper.
- Arrange pepperoni slices in a single layer - with no overlapping - on the baking sheet.
- Bake pepperoni for 8-10 minutes, or until fairly dry with a LOT of fat rendered out.
- Blot pepperoni with paper towels, removing as much excess grease as possible. Note: I’ll usually do this in a few passes - one or two rounds of blotting in the pan. After that, laying the blotted pepperoni out on a layer of paper towels and blotting with another layer of paper towel.
- Once well blotted, serve with dip of your choice - I like Dijon mustard, but marinara would be fun as well.
Notes
Nutrition
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