We’ve all been there—you’re standing in the kitchen, hungry for pizza, but the idea of dragging out the dough, making sauce, and waiting on that slow-as-molasses oven just sounds like too much. Maybe you’re watching your carbs these days, maybe you’re short on time, or maybe you just don’t feel like making a production out of dinner tonight. And you know what? That’s okay.
That’s where these ridiculously easy Pizza Chips come in and save the day.
Now, don’t let the word “chips” fool you. These aren’t some sad, cardboard-tasting keto crackers trying too hard to be pizza. No, ma’am. These are crispy, cheesy, salty little bites of pure pizza joy — with all the goodness of mozzarella, that pepperoni pop, and none of the heavy crust weighing you down.
If you’re ready for a 10-minute fix that’ll satisfy those pizza cravings without breaking a sweat, keep reading, honey — you’re gonna love this.
Why People Are Falling for These Pizza Chips (And You Probably Will Too)
Here’s the thing — this isn’t just a “lazy” recipe. It’s a smart one.
You’re skipping right to the best part of pizza — that gooey, bubbling cheese and those spicy little rounds of pepperoni — without the whole circus act of making a full pie. No fuss, no drama, just the good stuff.
Let me break it down real simple:
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Only a few ingredients: Chances are you already have everything you need in the fridge right now.
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Done in 10 minutes: Yep, faster than arguing about what to order on DoorDash.
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Low-carb and keto-friendly: No crust, no guilt, no post-pizza nap required.
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Customizable: You can jazz these up a hundred different ways and they’ll still turn out great.
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Perfect for any occasion: Snack, party app, movie night treat—you name it.
It’s not just about eating faster—it’s about eating smarter. And let’s be honest, tastier too.
Ingredients You’ll Need
No fancy shopping list here. Just a few simple things:
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Shredded Mozzarella Cheese: Go for the low-moisture kind if you can. It crisps up real nice.
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Mini Pepperoni Slices: Those cute little ones—they fit perfectly and get nice and crispy.
If You’re Feeling Fancy:
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Italian Seasoning for that pizzeria smell.
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Red Pepper Flakes if you like a little kick.
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Garlic Powder or Dried Basil to bump up the flavor.
That’s it. No flour, no yeast, no praying over rising dough.
Let’s Make ’Em: Step-by-Step Guide
Seriously, if you can sprinkle cheese and turn on the oven, you’ve already got this one in the bag.
Step 1: Preheat the Oven
Get it nice and hot at 350°F (175°C). And don’t skip preheating—it makes all the difference between golden, crispy cheese and a sad, oily mess.
Step 2: Grease Your Mini Muffin Pan
Lightly spray or grease 16 cups of a mini muffin pan. Trust me, don’t skip this unless you want to be scraping cheese out with a fork later.
Step 3: Add the Cheese
Drop about 2 teaspoons of mozzarella into each little cup. Press it down lightly with your fingers — no need to be exact.
Step 4: Top with Pepperoni
Lay 3 little slices of mini pepperoni right on top of each pile of cheese. If you’re feeling wild, sprinkle some seasoning or red pepper flakes here too.
Step 5: Bake Until Bubbly
Pop that tray into the oven and bake for about 8 minutes. Start peeking around the 7-minute mark—you’re looking for golden brown edges, not burnt cheese crisps.
Step 6: Let ‘Em Cool
Give them a few minutes to cool in the pan. They’ll firm up a bit, making it easy to pop them out. Use a little knife or spoon to gently lift them.
Step 7: Snack Time!
Transfer them to a paper towel to soak up any extra oil (unless you’re feeling reckless), and serve ’em up with marinara, ranch, garlic butter — or just eat them hot right off the counter. No judgment here.
A Few Ways to Make ‘Em Your Own (Because Why Not?)
Now listen, once you’ve made these little guys once, you’re gonna start thinking, “Hmmm, what else could I throw in here?” And that, my friend, is when the real fun begins.
Here’s a few little twists I’ve tried and loved:
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Change up the cheese: Mozzarella’s classic, but if you’ve got cheddar, Monterey Jack, or Parmesan hanging around, throw some in. Different cheeses = different moods, you know?
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Go veggie: Some days, I chop up whatever’s wilting in the crisper — bell peppers, mushrooms, olives — and tuck it in there with the cheese. Instant “healthy choice” sticker for the day.
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Spice it up: Want some heat? A good sprinkle of red pepper flakes or a spicy pepperoni swap will do the trick. My brother-in-law swears by a dash of cayenne too, if you’re brave.
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Herbs are your friends: If you’ve got a tired bunch of basil or rosemary looking sad on the windowsill, chop it up and sprinkle it on after baking. It perks everything right up.
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Meat it up: Little bits of crumbled sausage or bacon? Oh honey, yes. Don’t even think twice.
Honestly, once you get the hang of it, your fridge becomes your playground. If it sounds good, it probably is good.
Just Between Us: Why You’ll Keep Coming Back to These
Look, these aren’t fancy. They’re not going to win you a blue ribbon at the state fair. But let me tell you—they hit the spot in a way fancy food just doesn’t sometimes.
They’re the kind of snack you throw together when you’re standing barefoot in the kitchen, hair sticking up, still trying to figure out if you’re making dinner or just calling popcorn a meal again. A handful of cheese, a few pepperonis, toss it in the oven — and before you’ve even decided what to watch on TV, you’re pulling a tray of crispy little bites out of the oven that taste way better than they have any right to.
And you know what? That first crunchy, cheesy bite — when it’s still warm and you get a little bit of that salty pepperoni kick?
It feels like you just gave yourself a high-five.
No stress. No special skills required. Just good food, made easy, from a real kitchen — mess and all.
So go ahead. Make a batch tonight. Eat a few (or a few dozen). Share ’em if you feel generous.
Or don’t.
Your secret’s safe with me. 😉
2 Ingredient Pizza Chips
Ingredients
- 2/3 cup low moisture shredded mozzarella cheese
- 48 slices mini pepperoni about 21 g
- Italian seasoning optional, for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Preheating ensures the oven is hot enough to create the crispy texture for your chips.
- Lightly grease 16 cups of a mini muffin pan using cooking spray or a brush with oil. This ensures easy removal of the chips after baking.
- Place 2 teaspoons of shredded mozzarella cheese into each greased cup. Lightly pat down the cheese with your fingers or a spoon for even melting.
- Place 3 slices of mini pepperoni on top of the cheese in each cup. Sprinkle Italian seasoning over the top if desired for extra flavor.
- Place the muffin pan in the preheated oven and bake for 8 minutes, or until the edges of the cheese are dark golden brown. Watch closely to prevent burning, as oven times may vary.
- Let the chips cool in the muffin pan until safe to touch. This ensures they firm up for easier removal. Use a small spatula or knife to gently loosen and lift the chips out of the pan. Place the chips on a paper towel-lined plate to absorb extra grease.
- Serve the chips warm on their own or with marinara sauce for dipping. Garnish with extra Italian seasoning or grated Parmesan for added flavor, if desired.
