Crunchy, savory, and packed with bold flavor, these keto Pepperoni Chips are a game-changer for anyone craving a healthy, low-carb snack. Ready in minutes and made with simple ingredients, they’re perfect for busy lifestyles and anyone following a paleo or keto diet. Each chip bursts with the smoky richness of pepperoni, a kick of spices, and the satisfying crunch of baked Parmesan. Whether you’re meal prepping or just need a quick flavor fix, these chips are a deliciously smart choice.
Ingredients
- 4 oz sliced pepperoni
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/8 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional for garnish)
- Cooking spray or parchment paper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
- Arrange the sliced pepperoni in a single layer on the prepared baking sheet, ensuring the slices do not overlap.
- In a small bowl, mix together the garlic powder, smoked paprika, dried oregano, and black pepper.
- Sprinkle the spice mixture evenly over the pepperoni slices.
- Top each pepperoni slice with a small pinch of grated Parmesan cheese, distributing it evenly across all the slices.
- Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the pepperoni becomes crispy and the cheese is golden brown.
- Remove the baking sheet from the oven and allow the pepperoni chips to cool for 2–3 minutes. They will crisp up further as they cool.
- Transfer the chips to a serving plate and sprinkle with chopped fresh parsley, if using. Serve immediately or store in an airtight container once completely cooled.
Nutritional Information
Calories: 300
Protein (g): 18
Fat (g): 25
Carbohydrates (g): 2
Fiber (g): 0
Sugar (g): 0
Sodium (mg): 1180
Storage Instructions
Store leftover pepperoni chips in an airtight container lined with a paper towel to absorb any excess oil. Keep them in the refrigerator for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a sealed freezer bag or container. Frozen chips will keep for up to 2 months.
Reheating Instructions
For best texture, reheat pepperoni chips in a preheated oven at 350°F (175°C) for 5–7 minutes or until crisp. You can also use an air fryer at 350°F for 2–3 minutes. Avoid microwaving, as it may cause the chips to become rubbery or soggy.
Additional Ingredients & Swaps
To enhance the nutrition of your pepperoni chips while maintaining a paleo-friendly approach, consider adding finely chopped kale or spinach sprinkled over the pepperoni before baking to boost fiber and micronutrient content. Swapping the Parmesan for nutritional yeast offers a dairy-free option with a cheesy flavor and additional B-vitamins. Adding a few crushed walnuts or hemp seeds before baking can increase healthy fats and protein. These variations can elevate both flavor and nutritional value without compromising on the crispy, savory snack appeal.
