Crispy, cheesy, and perfectly snackable, 2 Ingredient Pizza Chips are a low-effort, high-reward treat that brings bold pizza flavor in a bite-sized form. Whether you’re keto or not, these are addictively delicious.
With nothing but mozzarella and pepperoni, this recipe transforms simple staples into crave-worthy chips. Ready in minutes, they’re a no-fuss solution for snacks, party bites, or weeknight cravings.
What You Need for These 2 Ingredient Pizza Chips
- Low moisture shredded mozzarella cheese – Melts into a golden, savory base with just enough stretch to satisfy those cheesy cravings. The low moisture ensures it holds its shape and doesn’t become soupy.
- Mini pepperoni slices – Tiny rounds that crisp up beautifully while adding that unmistakable classic pizza flavor with each bite.
Quick & Easy Steps to Pizza Chip Perfection
Preheat your oven to 350°F and lightly grease 16 mini muffin cups—no need for more, this recipe makes exactly 16 crispy chips.
Spoon about 2 teaspoons of mozzarella into each muffin cup and gently pat it down. Top each with three slices of mini pepperoni, and if you’re feeling fancy, a pinch of Italian seasoning for a herby kick.
Bake for 8 minutes, or until the cheese edges are golden brown and bubbling. Let them cool just enough to handle before transferring them to a paper towel-lined plate to absorb extra oil. Best served warm with a side of marinara for dipping.
Tips, Tricks & Tasty Twists
For the best results, always go with low moisture mozzarella—other types can release too much liquid and won’t crisp properly. Want a crunchier texture? Swap in shredded Parmesan and bake at 400°F. Parmesan crisps beautifully, giving a satisfying snap instead of a chewy bite.
Mini pepperoni is perfect for coverage, but don’t hesitate to use regular slices—just one per chip will do. These are fantastic on their own, but a sugar-free marinara like Rao’s brings the full pizza experience.
Keeping Pizza Chips Fresh
These chips are at their best right out of the oven, but leftovers can still shine. Store any extras in an airtight container in the fridge for up to 3 days.
To reheat, pop them in a toaster oven or conventional oven at 350°F for 5 minutes to regain some crispness. Avoid the microwave—it makes them rubbery, not crispy. If frozen, place parchment between layers and reheat from frozen in the oven to bring back that irresistible crunch.
2 Ingredient Pizza Chips
Ingredients
- 48 slices 21 g mini pepperoni
- 2/3 cup 80 g low moisture shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and lightly grease 16 cups of a mini muffin pan to prepare for baking.
- Spoon approximately 2 teaspoons of shredded mozzarella into each of the prepared muffin cups, gently pressing the cheese into place.
- Top each portion of cheese with 3 slices of mini pepperoni. Optionally, a dash of Italian seasoning may be sprinkled over the top to enhance flavor.
- Bake for roughly 8 minutes, or until the edges of the cheese have developed a rich, golden-brown hue.
- Allow the chips to cool in the pan until they are safe to handle, then carefully remove them. For best results, set the chips on a paper towel-lined plate to absorb any residual oil.
- Serve warm, either plain or with a side of marinara sauce.
Notes
A crispier alternative can be achieved by substituting shredded mozzarella with Parmesan cheese, raising the oven temperature to 400°F, and baking on a parchment-lined baking sheet for 7–8 minutes.
If using regular-sized pepperoni, one slice per chip will suffice.
These pair excellently with a no-sugar-added marinara sauce such as Rao’s.
