Pepperoni Cheese Crisps Keto Food

KETO-FRIENDLY PEPPERONI PIZZA CHEESE CRISPS

Steps:

• Pre heat oven to 400 F degrees.
• Add mozzarella and Parmesan cheeses to bowl.
• Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
• Add Italian seasoning to bowl. Toss everything together until combined.
• Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape. Repeat with remaining cheese mixture leaving an inch between cheese piles.
• Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning darker brown and remainder and center to be lightly browned before removing from oven.
• Let cool on baking sheet for 5 minutes.
• If desired, serve with favorite marinara for dipping.
• Store leftovers in air-tight container on counter for up to 5 days.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

PEPPERONI & CHEESE CRISPS - KETO

Steps:

• Heat a nonstick skillet over medium heat. Add about 1 tablespoon of shredded cheese in flat piles with a little room between them, about 4-6 piles a time depending on the size of your skillet. Cook for about one minute.
• When the cheese starts to bubble, add a slice of pepperoni on top of each pile of cheese. Cook for another minute or so, until the cheese begins to brown and get crispy on the edges.
• Use a spatula to flip each one, pepperoni side down. Cook for around 30 seconds, then transfer to a plate, pepperoni side up, and serve with tomato sauce for dipping. Repeat until you've cooked them all!