Ingredients
Scale
- 2/3 cup (80g) low moisture shredded mozzarella cheese
- 48 slices (21g) mini pepperoni
- Italian seasoning (optional, for extra flavor)
Instructions
- Heat your oven: I set my oven to 350°F first. Then I grease 16 cups in a mini muffin pan.
- Add the cheese: I put 2 teaspoons of mozzarella cheese in each greased cup. Then I pat it down gently with my fingers.
- Put on pepperoni: I place 3 mini pepperoni slices on top of each cheese portion. If you want more flavor, sprinkle a little Italian seasoning on top.
- Bake them: I bake the chips for about 8 minutes. I watch for the edges to turn dark golden brown.
- Cool and serve: I let the chips cool in the pan until I can touch them safely. Then I take them out and put them on a plate with paper towels to soak up extra oil. I serve them while they are still warm.
Notes
- Make sure to use low moisture mozzarella cheese so the chips get crispy
- Don’t skip greasing the muffin pan or the chips will stick
- Watch the chips closely in the last few minutes to prevent burning
- Let them cool a bit before removing or they might break apart
- Paper towels help remove extra grease for a better texture
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chip
- Calories: 22 kcal
- Sodium: 55 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 1 g
- Protein: 2 g