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.
