Keto Pizza Chips, a quick and easy snack for low-carb diets. Made with melted mozzarella, pepperoni and Italian seasoning, they pack all the flavors of pizza into a crisp and crunchy, but bite-sized chip. Want to turn them into a little treat and eat it with keto pizza sauce as a dipping sauce and enjoy guilt-free!
Why You’ll Love This Recipe
Well, If you’re going keto or just want a quick and easy snack, these Keto Pizza Chips are going to become your new obsession! They hit that sweet spot of crunchy cheese/fat with the pizza flavor profile, pepperoni and Italian seasoning providing the pizza hit. Not that they’re unbearably easy to prepare, but they’re gluten-free, low-carb and keto-friendly to boot. Great for a snack, an appetizer or a party, these chips are the answer to your cravings without blowing your diet. And they’re made in under 20 minutes!
Key Ingredients
Shredded Mozzarella Cheese: The cheese in our cheese chips is obviously mozzarella, which melts into that beautiful, crispy, golden foundation for your chips. Use pre-shredded mozzarella for convenience, or shred your own for tastier results.
Pepperoni: The ultimate classic pizza in one slice! Pepperoni provides a savory, mildly spicy punch. You can also try turkey pepperoni or veggie versions.
Italian Seasoning: This magical blend of oregano, basil, thyme and rosemary brings a pizza-like aroma to the chips.
Keto Pizza Sauce (Optional): Serve with a low-carb pizza sauce for dipping to keep the carb count low and flavor high!
Full ingredient quantities and instructions are in the recipe card below
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Step-by-Step Instructions
Preheat the Oven
Preheat Oven: Preheat the oven to 375°F (190°C). That way they bake consistently for cheesy chips that are crisp.
Prepare the Baking Sheet: Line with parchment paper to prevent sticking and to easily remove the chips.
Prepare the Cheese Mounds
Scoop out 1-2 tablespoons of shredded mozzarella cheese per mound and place on the baking sheet. Gently press to make an even layer.
Spacing: Leave at least 1 inch of space between each mound for the cheese to spread while baking.
Season and Top with Pepperoni
Spoon Seasoning: Dust the top of each mound with Italian seasoning for a little pizza zest.
Top with Pepperoni: Transfer 1 slice of pepperoni to the center of each cheese mound.
Bake the Chips
Bake: Slide the baking sheet into the preheated oven and bake until lightly, golden-brown around the edges, but still soft in the center, 10 to 12 minutes.
Monitor: Keep an eye on it late in the baking process. The chips are done when the edges have turned golden brown.
Cool and Crisp
To Cool on the Baking Sheet: Once the baking sheet is removed from the oven and the chips have cooled for a couple of minutes. As they cool, they’ll crisp and firm up.
Serve and Enjoy
Transfer and Serve: For best texture, transfer the chips to a plate and serve immediately.
Optional Dipping Sauce: Or with some keto pizza sauce for dipping.
Serving Suggestions
Party Platter: Place these chips on a plattter with other dips that are keto-friendly, like guacamole, ranch dressing or a creamy garlic sauce for a spread worthy of any appetizer table.
Snack Time: Enjoy with a small handful of keto nuts, or some celery sticks, for a crunchy, filling snack.
Light Lunch: Convert these chips into a meal with a side salad of small keto bites drizzled with olive oil and balsamic vinegar.
Storage and Meal Prep Tips
Storing Leftovers: Store cooled pizza chips in an airtight container at room temperature for up to 2 days. For longer storage, store them in the fridge for up to a week.
How to reheat: Place them in a preheated oven set to 375°F for 3-4 minutes to crisp them back up. Don’t use the microwave — this will just condense them.
Make-Ahead: The cheese mounds and the seasoning can be prepared in advance. Place the baking sheet in the refrigerator, then bake fresh when ready to serve.
Variations
Cheese Swap: Swap in cheddar, Parmesan, or a Mexican cheese blend for different flavor profiles.
Meaty Toppings: Substitute mini slices of salami, crumbled cooked sausage or diced bacon for the pepperoni.
Vegetarian: Omit the pepperoni and add small pieces of bell pepper, sliced olives or fresh basil for a vegetarian-friendly version.
Heat a Little: Add a sprinkling of crushed red pepper flakes on the heaps of cheese for some kick.
Herb it Up: Add a pinch of garlic powder or onion powder to the seasoning mix for deeper flavor.
Conclusion
Keto Pizza Chips — The Ultimate Pizza Snack (Low Carb, Gluten Free) The crunchy, cheesy shells you can fill with whatever you want are a favorite of families on movie nights, keto dieters and host of parties. These chips are sure to be a crowd-pleaser, whether you keep it classic with pepperoni or get creative with your favorite toppings! Serve them hot out of the oven alongside some keto pizza sauce, and they’ll be gone in minute!
Keto Pizza Chips: Crispy, Cheesy, and Irresistible
Ingredients
- 2 cups shredded mozzarella cheese
- 12 slices pepperoni
- 1/2 teaspoon Italian seasoning
- Keto pizza sauce optional, for dipping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Scoop 1-2 tablespoons of shredded mozzarella cheese per mound and place on the baking sheet. Flatten slightly to create an even layer. Leave at least 1 inch of space between each mound to allow the cheese to spread while baking.
- Sprinkle Italian seasoning over each mound to add a flavorful pizza essence. Place one slice of pepperoni at the center of each cheese mound.
- Place the baking sheet in the preheated oven and bake for about 12 minutes. Watch closely toward the end of baking. The chips are ready when the edges turn golden brown.
- Remove the baking sheet from the oven and let the chips cool for a few minutes. As they cool, they’ll firm up and become crispy.
- Transfer the cooled chips to a plate and serve immediately for the best texture. Pair with keto-friendly pizza sauce for a delightful dipping option.