There’s nothing better than a tasty, quick, and easy to make snack. These pizza chips are fantastic for batch cooking and throwing in your fridge for a rainy day. They’re a bit messy to make, but they are so damn tasty you won’t regret the cleanup. Make sure you’re wielding plenty of paper towels so we can soak up that grease later on, and make these suckers extra crispy.
What could be better than a super crisp piece of meat with some ooey gooey cheese on top? I’d say there’s not much more in life I need after this.
Makes 21 pizza keto chips
The Preparation
- 6 ounces pepperoni, sliced
- 5 1/4 ounces mozzarella cheese, shredded
The Execution
1. Preheat oven to 400°F. Take out some cookie sheets. You may need 2-3.
2. Arrange pepperoni’s in batches of 4, so they are close together.
3. Bake them for about 5 minutes until they are semi crispy and the grease is coming out of them. If they move out of place just arrange them back together.
4. Sprinkle the cheese on top. Bake for another 3 minutes, or until the cheese is melted and a little crisp.
5. Lay the chips onto paper towels to soak up any excess grease.
6. Let sit for 3-4 minutes to cool off and crisp up even more. Serve with marinara!
This makes a total of 21 servings of Keto Pizza Chips. Each serving comes out to be 62 calories, 5.3g fats, 0.3g net carbs, and 3.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 ounce pepperoni | 857 | 78.7 | 2 | 0 | 2 | 32.7 |
| 5 1/4 ounce mozzarella cheese | 447 | 33.3 | 3.3 | 0 | 3.3 | 33 |
| Totals | 1304 | 112 | 5.3 | 0 | 5.3 | 65.7 |
| Per Serving (/21) | 62 | 5.3 | 0.3 | 0 | 0.3 | 3.1 |
Keto Pizza Chips
Ingredients
- 6 ounce pepperoni sliced
- 5 ¼ ounce mozzarella cheese shredded
Instructions
- Preheat oven to 400F.
- On a non-stick baking sheet, arrange the pepperoni in overlapping batches of four.
- Bake for about 5 minutes or until semi-crispy and the fat is oozing out of them. If they move out of place, just arrange them back together.
- Sprinkle cheese on top. Bake for another 3 minutes or until the cheese is melted and a little crisp.
- Place the chips onto paper towels to soak up any excess grease. Let sit for 3–4 minutes to cool off and crisp up even more.
- Serve and enjoy!
So, what is the breakdown/macro for this item? I realize there isn’t a precise measurement going on with the cheese, but what’s your best guess?
It depends how many you make and what size they are. If you want to be precise about it, just measure out the cheese and the amount of pepperoni you use, and then do the complete macros for them. Once done, divide by how many you made 🙂
So, what is the breakdown/macro for this item? I realize there isn’t a precise measurement going on with the cheese, but what’s your best guess?
It depends how many you make and what size they are. If you want to be precise about it, just measure out the cheese and the amount of pepperoni you use, and then do the complete macros for them. Once done, divide by how many you made 🙂
Great tips!
what is the serving size on this recipe?
The nutrition information is set to “per chip” so you can just multiply it by how many you want to eat.