If you’re looking for a fun and tasty snack that’s both easy to make and delightful to eat, these Mini Pepperoni Cheese Chips are just the ticket! Combining the gooey goodness of mozzarella with the crisp bite of pepperoni, these chips are perfect for parties, game nights, or as a novel appetizer.
With just a couple of ingredients and minimal prep time, you can whip up these savory treats that everyone will love. Plus, they’re customizable with your choice of cheese and seasonings, making them a versatile addition to your snack repertoire.
These Mini Pepperoni Cheese Chips are not only a breeze to make but also a joy to eat. They provide a delightful twist on traditional snacks and are sure to be a hit with guests and family alike. Enjoy crafting these bite-sized treats and watch them disappear almost as quickly as you made them!
Ingredients:
- 2/3 cup (80 g) low moisture shredded mozzarella cheese
- 48 slices (21 g) mini pepperoni
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (177°C).
- Grease 16 cups of a mini muffin pan to prepare for the chips.
- Assemble the Chips:
- Add 2 teaspoons of mozzarella cheese to each greased muffin cup. Lightly pat the cheese down into the cups.
- Place three slices of mini pepperoni on top of the cheese in each cup.
- Optionally, sprinkle a little Italian seasoning on each chip for added flavor.
- Bake:
- 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.
- Serve:
- Carefully remove the chips from the pan. You might find it helpful to place them on a plate lined with paper towels to absorb any excess oil.
- Serve the pepperoni chips warm, either plain or with a side of marinara sauce for dipping.
Notes:
- Cheese Options: While low moisture mozzarella is recommended for a gooey texture, you can experiment with other types of cheese for different textures and flavors. For a crispy chip, try using shredded Parmesan and increase the oven temperature to 400°F (204°C). Bake until light brown, about 7-8 minutes, preferably on a baking sheet lined with parchment paper for easier removal.
- Pepperoni Alternatives: Regular pepperoni can be used instead of mini; simply use one large slice per chip.
- Serving Suggestion: These chips go wonderfully with Rao’s marinara sauce, which is a no-sugar-added option that complements the savory flavors of the chips.
