Spicy Parmesan Keto Pepperoni Chips
These spicy Parmesan keto pepperoni chips are a quick and easy low-carb snack, perfect for satisfying your cravings with a satisfying crunch and a kick of flavor.
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone baking mat
- Tongs
- Plate
- Paper towels
Ingredients
Main Ingredients
- 50 g Pepperoni slices preferably thin-sliced
- 2 tbsp Finely grated Parmesan cheese
- 1/2 tsp Cayenne pepper or red pepper flakes
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the pepperoni slices in a single layer on the prepared baking sheet, ensuring no overlap.
- Sprinkle each pepperoni slice with Parmesan cheese and cayenne pepper or red pepper flakes according to your spice preference.
- Bake for 8-12 minutes until they become dark reddish-brown and shrunken, keeping a close eye on them.
- Carefully remove the baking sheet from the oven and use tongs to transfer the chips to a plate lined with paper towels to absorb excess grease.
- Allow the chips to cool completely to achieve maximum crispiness.
Notes
Store any leftover chips in an airtight container at room temperature for up to 3 days. They might lose some crispness over time, but can be re-crisped in a dry skillet or air fryer for a few minutes.