2 Ingredient Zero Carb Pizza Chips
2 Ingredient Zero Carb Pizza Chips
Low carb • Sugar-free pizza chips — 15 minutes, four plates
These are 2-ingredient zero-carb pizza chips, not fried dough. Small mounds of mozzarella bake into crisp rounds, then get a pepperoni slice and a pinch of Italian seasoning, like the plate in the photo. Fifteen minutes. No flour, no crust, no sugar.
Four servings, about 6 chips each. Space the cheese or the chips fuse.
Why you’ll love these chips
- 8g protein per serving — mozzarella and pepperoni
- 1g net carbs — no flour crust
- About 15 minutes, one sheet
- Gold cheese rounds, pepperoni, herbs, like the photo
- Two ingredients, no sugar
- They crisp if you let them cool on the pan
Health notes
- Protein: Cheese and pepperoni carry the serving.
- Lower carb than pizza rolls: No dough. Close to keto-zero at 1g net.
- Four servings: Macros are per plate, not the pile.
- Tortilla chips or pizza dough will jump the carbs. Stay cheese-only.
Key element — small piles, then a cool-down
Big piles stay chewy. Drop tablespoons of mozzarella with space between them. Add pepperoni and herbs, bake until the edges are gold, then cool 2 minutes so they lift crisp, like the photo.
Ingredients
Chips (4 servings)
- 2 cups shredded mozzarella
- 24 slices pepperoni
Optional
- 1 tsp Italian seasoning
- Pinch of garlic powder
Swaps
- Cheddar or Parmesan mix: Swap up to half the mozzarella.
- Turkey pepperoni: Same 24 slices if you want a leaner chip.
- Flour or tortilla chips: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 400 F (205 C). Line a sheet with parchment. |
| 2 | Piles. Drop 24 small mounds of mozzarella, about 1 Tbsp each, with space between them. |
| 3 | Top. Press 1 pepperoni slice onto each mound. Dust with Italian seasoning if using. |
| 4 | Bake. Bake 7 to 10 minutes until the edges are gold and lacy. |
| 5 | Cool. Rest 2 minutes on the pan so they crisp, like the photo. Six chips are one serving. |
Pro tips
- Use parchment. Cheese sticks to a bare sheet.
- Keep the mounds small so they crisp instead of pooling.
- Pull them when the edges brown. Pale chips stay chewy.
- Cool on the pan. They firm as they sit.
- Low-moisture mozzarella works better than fresh mozzarella.
Nutrition
| Nutrient | Per serving (6 chips) |
|---|---|
| Calories | 120 |
| Protein | 8g |
| Net carbohydrates | 1g |
| Total carbohydrates | 1g |
| Fiber | 0g |
| Total fat | 9g |
| Sodium | 320mg |
Estimates with mozzarella and pepperoni. Flour or tortilla chips will raise carbs. This is a high-protein, near-zero-carb snack, close to keto-zero.
Variations
Plain cheese
Skip the pepperoni. Same bake time.
Jalapeño
Add a thin jalapeño slice on each mound.
Everything bagel
Swap Italian seasoning for everything-bagel seasoning.
Air fryer
375 F for 5 to 7 minutes. Work in batches.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the chips are crisp |
| Room temp | Same day | Keep in a dry container |
| Refrigerator | Up to 3 days | Re-crisp 3 minutes at 350 F |
FAQ
Test your knowledge
5 quick questions about these chips
1. Protein per serving?
2. Net carbs per serving?
3. How many servings on the plate?
4. Why cool the chips 2 minutes?
5. Why skip flour and tortillas?
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