5-Ingredient Keto Pepperoni Chips

Keto Pepperoni Chips are a savory, ultra-crispy snack made by baking pepperoni slices topped with parmesan until they turn into crunchy, salty chips. A touch of paprika, Italian seasoning, and garlic powder adds smoky warmth and classic pizza flavor, while the pepperoni fat renders and crisps for maximum crunch. With only five simple ingredients and virtually no carbs, these chips are perfect for midday snacking, game day, appetizer platters, or packing alongside salads and cooked meats. Make a batch in minutes, store them for up to a week, and quickly re-crisp in the oven or air fryer whenever you need a low-carb, high-fat treat.

Course Appetizer, Snack

Cuisine American, Keto

Keyword 5-ingredient recipe, gluten free, keto snack, low-carb, oven baked snack, pepperoni chips

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 150kcal

Equipment

baking sheet
parchment paper or silicone baking mat
Small bowl
cooling rack

Ingredients

For the pepperoni chips

4 ounces pepperoni slices about 40 to 48 thin slices, sugar-free if possible
1/2 cup finely grated parmesan cheese freshly grated for best melting and crisping
1 teaspoon paprika smoked paprika preferred for extra depth
1 teaspoon Italian seasoning a blend of dried oregano, basil, and thyme
1/2 teaspoon garlic powder not garlic salt

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
Arrange the pepperoni slices in a single layer on the prepared baking sheet, leaving a small amount of space between each slice so they can crisp evenly.
In a small bowl, stir together the grated parmesan, paprika, Italian seasoning, and garlic powder until the spices are evenly distributed through the cheese.
Sprinkle a light, even pinch of the parmesan mixture onto the center of each pepperoni slice, being careful not to pile it too thickly or let too much fall onto the bare pan.
Bake the pepperoni chips for 8 to 12 minutes, watching closely near the end, until the pepperoni has rendered its fat, the edges are deepened in color, and the parmesan is golden and crisp.
Remove the baking sheet from the oven and let the chips cool on the pan for 3 to 5 minutes, then transfer them to a cooling rack to finish crisping as they cool completely.
Serve the pepperoni chips once fully crisp on their own or with a keto-friendly dip such as ranch, guacamole, or warm low-sugar marinara, and store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

For the crispiest chips, bake the pepperoni on the upper third of the oven and avoid overcrowding the pan so the slices can render and dry instead of steaming. If your pepperoni is very thin or you use a particularly fatty brand, you may want to blot excess grease with a paper towel halfway through baking or once they come out of the oven. Season lightly at first because both pepperoni and parmesan are naturally salty, and you can always add a pinch of salt or extra Italian seasoning after tasting. To re-crisp stored chips, place them on a baking sheet in a 375°F oven or air fryer for 2 to 3 minutes until hot and crunchy again. These chips pair beautifully with keto-friendly dips like herbed sour cream, garlic aioli, or low-sugar marinara for a stronger pizza vibe.

Nutrition