Name: 2 Ingredient Pizza Chips Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 2/3 cup (80 g) low moisture shredded mozzarella cheese; 48 slices (21 g) mini pepperoni; Italian seasoning (optional)

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Introduction

These 2 Ingredient Pizza Chips are a quick and tasty snack that combines gooey melted cheese with crispy pepperoni. Perfect for satisfying pizza cravings without the hassle of making a whole pizza.

A white plate holds about 20 small round mini pizzas with a golden-brown crispy crust, melted light yellow cheese on top, and three small dark red pepperoni slices on each. The mini pizzas are sprinkled with herbs, adding green and black specks. On the side of the plate, a small white bowl contains thick bright red tomato sauce. Fresh green parsley leaves lie next to the bowl. Two mini pizzas with pepperoni and herbs are placed on the white marbled surface nearby. A gray textured cloth is underneath part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (80 g) low moisture shredded mozzarella cheese
48 slices (21 g) mini pepperoni

Instructions

Step 1: Preheat the oven to 350°F. Grease the interior of a mini muffin pan, greasing only 16 cups since the recipe yields 16 chips.
Step 2: Add 2 teaspoons of mozzarella cheese into each greased cup and lightly pat the cheese down. Place 3 slices of mini pepperoni on top of the cheese in each cup. If you like, sprinkle a little Italian seasoning over the top for extra flavor.
Step 3: Bake the chips for about 8 minutes or until the edges turn a dark golden brown. Allow the chips to cool in the muffin pan until they are cool enough to handle. Remove the chips and place them on a plate lined with paper towels to absorb excess oil. Serve warm, either plain or with marinara sauce for dipping.

Tips & Variations

Try adding a sprinkle of garlic powder or crushed red pepper flakes for a spicy kick.
Use different types of shredded cheese like cheddar or pepper jack for a unique twist.
Serve with a side of ranch or blue cheese dressing instead of marinara for variety.

Storage

Store leftover pizza chips in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 325°F for about 5 minutes to restore crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

A white round plate on a white marbled surface holds about fifteen mini pizza bites arranged in a loose circle around a small white ramekin filled with glossy, chunky red marinara sauce. Each pizza bite has a crispy golden-brown cheese base topped with three small, evenly spaced slices of bright red pepperoni and sprinkled with dried herbs, giving a textured look. The edges of the bites appear slightly crunchy and uneven. There is a hint of green parsley blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a mini muffin pan?

A mini muffin pan helps keep the shape of the chips, but you can also use a baking sheet lined with parchment paper. Simply spoon the cheese and pepperoni into small, round clusters and bake until crispy, though they may be thinner and less uniform.

Is low moisture mozzarella important?

Low moisture mozzarella melts well and crisps up nicely without releasing too much liquid, which helps the chips hold their shape and texture. Using fresh or high moisture mozzarella may result in more liquid and less crispy chips.