Keto Pepperoni Chips
The ultimate crunchy keto snack!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 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!
Calories: 157kcal | Carbohydrates: 0g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 561mg | Potassium: 88mg | Sugar: 0g | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg