Crispy, savory, and ready in minutes—these low-carb pepperoni chips are one of my go-to keto snacks. Whether I’m in the mood for a salty bite between meals or need a quick party platter addition, these are always a hit. With minimal prep and just one ingredient, they’re ridiculously easy and deeply satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (6 oz) package pepperoni slices (regular or turkey)
Optional: Italian seasoning, garlic powder, or grated Parmesan for garnish
Directions
I start by preheating the oven to 400°F (204°C).
Then I line a baking sheet with parchment paper or a silicone baking mat to make cleanup easy.
I lay the pepperoni slices in a single layer, making sure they don’t overlap so they crisp evenly.
I bake them for 8–10 minutes, until the edges are crisp and the centers turn golden.
Once they’re done, I transfer them to a paper towel-lined plate to soak up any extra grease.
After letting them cool for 2–3 minutes, they become even crispier.
For extra flavor, I sometimes sprinkle on Italian seasoning, garlic powder, or grated Parmesan while they’re still warm.
Servings and timing
Prep Time: 2 minutes
Cooking Time: 10 minutes
Total Time: 12 minutes
Servings: 4 servings
Calories per serving: 140 kcal
Variations
I like to switch things up depending on the occasion or my mood:
Spicy Kick: Add a sprinkle of crushed red pepper flakes before baking.
Cheesy Crust: Top each slice with a pinch of shredded mozzarella before they go in the oven.
Dipping Fun: I pair them with marinara sauce, ranch, or a keto-friendly cheese dip.
Herb Infusion: A light dash of rosemary or thyme adds a gourmet twist.
Different Meats: Turkey pepperoni works great if I want a leaner option, or I sometimes mix in salami slices for variety.
Storage/Reheating
I store any leftover chips in an airtight container at room temperature for up to 2 days. To keep them crisp, I avoid the fridge, but if I must store them longer, I place them in the fridge and re-crisp them in a low oven (around 300°F) for 2–3 minutes. They’re best enjoyed fresh, though!
FAQs
What kind of pepperoni should I use?
I usually use regular pepperoni slices, but turkey pepperoni is a great option if I want to cut down on fat. Both crisp up well in the oven.
Can I make these in the microwave?
Yes, I sometimes microwave them on a paper towel-lined plate for about 60–90 seconds, but the oven gives a more consistent crunch.
Are these pepperoni chips keto?
Absolutely. With virtually no carbs and plenty of flavor, these are perfect for keto and low-carb diets.
Can I add cheese to the chips?
Definitely. A little grated Parmesan or shredded mozzarella on top adds a cheesy punch—I just make sure to watch them closely so the cheese doesn’t burn.
How can I keep them from getting soggy?
Letting them cool completely on a paper towel after baking helps a lot. I also store them in a paper towel-lined container to absorb any lingering moisture.
Conclusion
These low-carb pepperoni chips are one of the easiest snacks I make, and they never disappoint. Whether I’m on a keto diet or just looking for something salty and crunchy, they check all the boxes. Customizable, quick, and mess-free—this is the kind of recipe I come back to again and again.
📖 Recipe:
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Low Carb Pepperoni Chips
- Total Time: 12 minutes
- Yield: 4 servings
Description
Crispy, savory, and made with just one ingredient, these low-carb pepperoni chips are the ultimate keto-friendly snack. Ready in minutes, they’re perfect for quick bites, party platters, or anytime cravings.
Ingredients
1 (6 oz) package pepperoni slices (regular or turkey)
Optional: Italian seasoning
Optional: Garlic powder
Optional: Grated Parmesan
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Lay pepperoni slices in a single layer on the prepared sheet, ensuring they don’t overlap.
- Bake for 8–10 minutes, until edges are crisp and centers are golden.
- Transfer to a paper towel-lined plate to soak up excess grease.
- Let cool for 2–3 minutes to become even crispier.
- Optionally, sprinkle with Italian seasoning, garlic powder, or grated Parmesan while warm.
Notes
Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate and re-crisp in a 300°F oven for 2–3 minutes.
Microwave option: Cook on a paper towel-lined plate for 60–90 seconds.
Turkey pepperoni is a leaner alternative.
Let chips cool completely on a paper towel to avoid sogginess.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 0g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
