High-Protein Pepperoni Pizza Chips
High-Protein Pepperoni Pizza Chips
Crispy cheese chips topped with pepperoni — low-carb, sugar-free, and ready in 15 minutes
These high-protein pepperoni pizza chips are crispy, cheesy, and packed with pizza flavor. Shredded mozzarella melts into golden rounds, then gets topped with pepperoni and Italian seasoning until the edges crisp. Every chip delivers 5 g of protein and only 1 g net carbs.
Low-carb, sugar-free, and perfect for a snack, appetizer, or pizza-night side.
Why you’ll love these chips
- 5g protein per chip — a high-protein snack
- Only 1g net carbs and fully sugar-free
- Crispy cheese with pepperoni on top
- Ready in about 15 minutes
- No dough or flour needed
- Great for dipping or eating plain
Health notes
- High protein: Mozzarella and pepperoni deliver the protein.
- Low carb: Just cheese and meat — almost zero carbs.
- Sugar-free: No added sugar of any kind.
- Air fryer or oven: Both work for crisp edges.
Key element — don’t pile the cheese too thick
Keep each cheese mound thin and flat. Thick piles stay soft in the middle instead of turning into crisp chips.
Ingredients
Chips
- 1½ cups shredded mozzarella (low-moisture works best)
- 12–16 slices turkey pepperoni or regular pepperoni
- ½ tsp Italian seasoning
- Optional: pinch of garlic powder or red pepper flakes
- Optional: 2 Tbsp grated Parmesan mixed into the mozzarella
For serving
- Sugar-free pizza sauce or marinara for dipping
Swaps
- Cheddar chips: Use cheddar or a Mexican blend instead of mozzarella.
- Spicy: Add jalapeño slices or extra red pepper flakes.
- Meat lovers: Top with cooked crumbled sausage as well as pepperoni.
- Oven method: Bake at 400°F (200°C) for 8–10 minutes.
Instructions
| 1 | Prep the pan. Line a baking sheet or air-fryer basket with parchment. Preheat the oven to 400°F (200°C) or the air fryer to 375°F (190°C). |
| 2 | Form the chips. Place small piles of shredded mozzarella (about 2 tablespoons each) on the parchment, spacing them 1–2 inches apart. Flatten each pile into a thin circle. |
| 3 | Top. Place 1–2 pepperoni slices on each cheese circle. Sprinkle with Italian seasoning and optional garlic powder or Parmesan. |
| 4 | Cook. Bake or air-fry 8–10 minutes until the edges are golden and the cheese is crisp. Watch closely near the end so they don’t burn. |
| 5 | Cool and serve. Let the chips cool on the parchment for 2–3 minutes so they firm up. Serve with sugar-free pizza sauce if desired. |
Pro tips
- Low-moisture mozzarella crisps better than fresh mozzarella.
- Keep the cheese circles thin for maximum crunch.
- Cool them briefly on the parchment — they continue to crisp as they cool.
- Work in batches if using a smaller air fryer.
- Store leftovers in an airtight container so they stay crisp.
Nutrition
| Nutrient | Per chip |
|---|---|
| Calories | 70 |
| Protein | 5g |
| Net carbohydrates | 1g |
| Total carbohydrates | 1g |
| Fiber | 0g |
| Total fat | 5g |
| Sodium | 210mg |
Estimates based on mozzarella and pepperoni. Exact numbers vary with cheese brand and pepperoni size.
Variations
Everything bagel
Sprinkle everything bagel seasoning on the cheese before cooking.
Buffalo style
Use cheddar and top with cooked chicken tossed in hot sauce.
Supreme chips
Add a few finely chopped olives or mushrooms on top of the cheese.
Mini party batch
Make smaller 1-tablespoon piles for bite-size chips.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temperature | 1 day | Keep in an airtight container |
| Refrigerator | Up to 4 days | Re-crisp in the air fryer or oven for best texture |
| Freezer | Up to 1 month | Reheat from frozen in the air fryer |
FAQ
Test your knowledge
5 quick questions about these pepperoni pizza chips
1. Protein per chip?
2. Net carbs per chip?
3. Why keep the cheese thin?
4. About how long do these take?
5. Best way to re-crisp leftovers?
