Want a super easy and crunchy keto snack? Give these Keto Pepperoni Chips with 0g net carbs a try!
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I’m all about the easy recipes, and many of you have told me you are too. You want recipes that are simple and come together quickly because you have better things to do than be in the kitchen all day… and I’m delivering with this Keto Pepperoni Chips recipe!
This recipe couldn’t be easier and it is SO good. Keto Pepperoni Chips make for the perfect satisfying and crunchy snack — kind of like the keto version of Pringles. 🙂 And when you pair these chips with some cheese, it’s a little like eating pizza!
How to Make Keto Pepperoni Chips
Start by placing as much pepperoni as you can onto a large baking sheet. I used a 5oz package of thinly sliced pepperoni, and most of it fit. You can just eat the rest. 😉
Tip: I highly suggest cooking these on a silicone baking mat for easy clean-up. Here is the one I use:
Pop the pepperoni in the pre-heated oven (400 F) for 10 minutes. When they’re done, take them out and place them on a paper towel so they’re not quite so greasy. (I know fat is good on the keto diet, but you don’t want your chips toooo greasy.)
Then serve and enjoy! These taste great served with cheese.
Why Keto Pepperoni Chips are Awesome
- They’re crunchy. The “crunch factor” is high on these pepperoni chips, and sometimes you just want something crunchy to munch on.
- They’re ridiculously easy to make. Put them in the oven, bake, then put them on a paper towel for a few minutes after they’re done. That’s all!
- They’re perfect for parties. If you’re going to a party and want to bring a snack that you know you’ll be able to eat, these pepperoni chips fit the bill. You’ll probably want to bring a triple or quadruple batch though (see the next bullet point…)
- Non-keto dieters will love them too. Put a bowl of these Keto Pepperoni Chips in front of any meat eater and I guarantee they’ll be gone in no time at all.
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The ultimate crunchy keto snack!
- 5 oz package of thin-sliced pepperoni
Pre-heat oven to 400 F.
Add pepperoni to a large non-stick baking sheet (preferably one covered with a silicone baking mat). Arrange the pepperoni as close together as possible without overlapping. You will be able to fit most of the pepperoni on the sheet, but not all.
Bake for 10 minutes.
Remove baking sheet from oven. On a large plate, place two paper towels. Add pepperoni to the top of the paper towels to allow some of the oil to absorb. (You can lightly blot the pepperoni if desired.)
Serve as a standalone snack or with cheese, etc.
Nutrition facts note: I've calculated the nutrition facts for this recipe based on 4.5 oz pepperoni because you will likely have a bit leftover that isn't baked. Also, the fat grams are a bit off because some of the oil will absorb into the paper towels, so you may want to adjust the fat down slightly if you're counting macros.
You can also make these with turkey pepperoni!
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