restaurant_menu Appetizers June 9, 2026

Explosive Flavor: Ultimate 2 Ingredient Pizza Chips

Name: Explosive Flavor: Ultimate 2 Ingredient Pizza Chips
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings

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Prep Time 5 minutes

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Cook Time 7 minutes

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Rest Time 3 minutes

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Cool Time 5 minutes

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Cost/Serving $0.75

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Calories 150 kcal

Jump to Ingredients Jump to Instructions

These 2 Ingredient Pizza Chips are the pinnacle of minimalist snacking. By leveraging the natural fats and proteins in mozzarella and pepperoni, we create intensely flavorful, low-carb discs that snap audibly when bitten. They capture the essence of a classic slice—salty, cheesy, and slightly spiced—making them an irresistible appetizer for any occasion where speed and bold flavor are required. They are an American kitchen marvel.

Ingredients

Servings:

Core Ingredients for Pizza Chips

1 cup whole-milk, low-moisture mozzarella cheese, shredded 12 slices standard-cut pepperoni

Optional Flavor Boosters (For an elevated experience)

1 teaspoon dried Italian seasoning 1/4 teaspoon garlic powder Pinch of red pepper flakes

Essential Tools

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Oven preheated to 400°F

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Baking sheet

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Parchment paper

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Small cookie scoop or teaspoon

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Wire cooling rack

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Preparation

Mise en Place and Oven Setup

Ensure your oven is fully preheated to 400°F (200°C) and position a rack in the center to promote even heat distribution. Line a sturdy baking sheet meticulously with parchment paper; skipping this step guarantees a sticky, ruined batch of 2 Ingredient Pizza Chips.

Forming the Crisps

Distribute the shredded mozzarella into 12 uniform mounds, spaced at least 2 inches apart on the parchment. If using optional seasonings, mix them lightly into the cheese mounds now. Gently flatten each mound slightly to encourage uniform spreading and crisping.

Baking and Setting

Center one slice of pepperoni over each cheese mound, ensuring the cheese is fully covered. Bake for 5 to 7 minutes, watching closely after the 5-minute mark for deep golden edges. Once removed, let them rest on the hot pan for a full 3 minutes before transferring them to a wire rack to cool completely and achieve maximum crunch.