Low Carb Pepperoni Chips

Low carb pepperoni chips are a crispy and salty keto snack made by baking thinly sliced, no-sugar-added pepperoni until they transform into crunchy chips. The pepperoni's bold flavor, enhanced by optional seasonings like paprika, garlic powder, and oregano, pairs perfectly with the chip-like texture achieved through baking. These chips are grain-free, high in fat and protein, and bursting with intense flavor, making them a satisfying alternative to traditional starchy snacks. Perfect for curbing cravings, serving at gatherings with keto-friendly dips, adding crunch to salads, or as a crispy addition to charcuterie boards, these pepperoni chips offer a simple yet indulgent keto-friendly treat that is easy to make, store, and re-crisp for a convenient low carb snack option.

Course Appetizer, Snack

Cuisine American

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

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 120kcal

Equipment

baking sheet
parchment paper or foil
Wire rack
Paper towels
Oven

Ingredients

Pepperoni Chips

2 ounces no-sugar-added pepperoni slices about 40 thin slices

Optional Seasonings

1/4 teaspoon smoked paprika or regular paprika
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano crumbled
1/8 teaspoon freshly ground black pepper optional

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
If using, place a wire rack on top of the lined baking sheet to allow fat to drip away for extra crispiness.
Arrange the pepperoni slices in a single layer on the prepared baking sheet or wire rack, making sure the slices do not overlap.
Lightly sprinkle the pepperoni with smoked paprika, garlic powder, dried oregano, and black pepper if using, keeping the seasonings in a thin, even layer.
Bake the pepperoni chips for 8 to 12 minutes, watching closely near the end, until the slices are darker in color, curled at the edges, and look crisp but not burnt.
Remove the baking sheet from the oven and let the pepperoni chips cool on the rack or pan for about 5 minutes so they can crisp up further as they cool.
Gently transfer the cooled chips to a plate lined with paper towels and blot the tops to remove any excess grease before serving.
Serve the pepperoni chips on their own or with your favorite keto-friendly dips, or let them cool completely and store in an airtight container at room temperature.

Notes

For best crunch, use thin, evenly sliced pepperoni and avoid overlapping on the pan or rack. A wire rack helps the fat drip away and allows hot air to circulate, giving the chips a more even, shatteringly crisp texture. Every oven runs slightly differently, so start checking a few minutes early the first time you make these to prevent burning, especially around the edges. The chips will continue to crisp as they cool, so pull them from the oven as soon as most visible bubbling subsides. Store fully cooled chips in an airtight container at room temperature for up to 5 days, adding a paper towel to absorb moisture in humid climates, and re-crisp in a 350°F oven or air fryer for a few minutes if needed. Pair with keto-friendly dips like guacamole, ranch, or spinach dip, or crumble over salads, soups, and casseroles for an easy low carb crunch.

Nutrition