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These Pepperoni Cheese Crisps are the best of both pepperoni and cheese crisps all in one easy recipe. With only 2 ingredients these are easy and fast to make anytime in our very busy schedules.
These are my favourite go to keto snack during the week mainly because they are so fast to make and keep well all week in the fridge. I like to make these on the weekend with my meal prep for the week since they are so easy. Meal prep to the rescue for us busy working folks!
How to make cheese crisps?
It is easiest to make cheese crisps in a muffin tin at 375 degrees F, for about 5-8 minutes depending on the type of cheese used.
What type of cheese to use for cheese crisps?
Old cheddar cheese or mozzarella cheese, crisps up very well for making these cheesy delights. But do not limit it to just these cheeses, go ahead and try different ones – A lot will crisp up nicely!
If you want an awesome snack for family gatherings or parties, these are a great choice. Or make these for a movie night snack instead of having potato chips, these are a fantastic substitute that wont leave you hungry.
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Pepperoni Cheese Crisps
- Prep Time
- 5 minutes
- Cook Time
- 8 minutes
- Total Time
- 13 minutes
- Courses
- Appetizer, Snack
- Servings
- 4
- Author
- Karami Urbanoski
Ingredients
- 1/3 cup Grated Cheddar Cheese
- 1/3 cup Grated Mozza Cheese
- 12 slices Pizza Pepperoni slices
Instructions
- Preheat oven to 375 degrees f.
- Take non stick muffin tin and place one slice of pepperoni in the bottom of each cup.
- Place grated cheese over the pepperoni just covering it. Flatten the cheese so it is laying flat over the pepperoni and none is sticking up or on the sides of the tin.
- Place in the oven for about 8 minutes. The edges should be dark brown and crispy and the centre still slightly soft.
- Remove from the oven and let cool for at least 5 minutes before taking them out and putting on a plate. Enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Lonya Robertson says
I just made these and topped with jalapeños. I am SUCH a fan!! This is the first time they came out crunchy for me. Took 7 min on 400 in my oven. Used a paper towel to dab off grease and then put them on a plate with paper towels to absorb oil on the bottom of them. I was so hungry and it was such a great treat.
Theresa says
Tried first time lining cookie sheet with foil & couldn’t get off of it! Tried again without foil they spread out so thin couldn’t still get them up in one piece…lessons learned. Definitely need muffin pan!
Kim Wray says
Once you make these, do they need to be refrigerated?
Karie says
My kids are going to love these! Thank you for the recipe!