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A close-up of crispy 2-ingredient pizza chips baked in a mini muffin pan, made with golden low-moisture mozzarella and mini pepperoni. The cheese forms lacy, crunchy edges while the pepperoni crisps on top. Served warm on a rustic wooden board with a small bowl of marinara dipping sauce and a sprinkle of Italian seasoning, photographed in warm natural light for an irresistible low-carb appetizer presentation.

2-ingredient pizza chips

Description Crispy, cheesy 2-ingredient pizza chips made with low-moisture mozzarella and mini pepperoni. Baked in a mini muffin pan until golden and lacy—perfect low-carb snack or appetizer ready in minutes.
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Prep Time 5 minutes
Cook Time 8 minutes
5 minutes
Total Time 18 minutes
Servings: 16 chips
Course: Appetizer
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • ⅔ cup low-moisture shredded mozzarella cheese
  • 48 slices mini pepperoni about 21 g
  • Italian seasoning optional

Equipment

  • Mini muffin pan, cooking spray, small spatula

Method
 

  1. Preheat oven to 350°F. Lightly grease 16 cups of a mini muffin pan.
  2. Place 2 teaspoons of shredded mozzarella into each cup and pat down evenly.
  3. Top each with 3 mini pepperoni slices. Sprinkle with Italian seasoning if desired.
  4. Bake for 8 minutes, or until the cheese edges are dark golden brown and lacy. Watch closely.
  5. Cool in the pan for a few minutes until firm, then gently remove with a small spatula.
  6. Drain on paper towels and serve warm, plain or with marinara for dipping.

Notes

Use low-moisture mozzarella only. Grease the pan well for easy release. Let chips cool slightly before removing. Best eaten fresh for maximum crispness. Add red pepper flakes for a spicy version. Store leftovers in the refrigerator and reheat in the oven or air fryer.