Pepperoni Chips Food

PEPPERONI CHIPS

Pepperoni Chips image

Crisp little chips of pepperoni that are an excellent snack with beer or even a glass of wine. They are quite addictive. From World Wide Recipes. UPDATE (10-27-06): I have always purchased Hormell pepperoni, but recently tried an off brand and found that they burned very quickly when I baked them. The length of time for baking will depend on your oven and the pepperoni. You will need to adjust to find the proper time for you...it could be up to 20 minutes.

Provided by Ms B.

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

1 (8 ounce) package pepperoni, thin sliced
fresh coarse ground black pepper

Steps:

Preheat oven to 350°F.
Place the pepperoni slices in a single layer on a baking sheet.
Bake until crispy, about 10 to 15 minutes.
Transfer to paper towels to absorb the fat and cool to room temperature.
Season with coarse black pepper, if desired.
Will keep for several days at room temperature.

MICROWAVE PEPPERONI CHIPS

Microwave Pepperoni Chips image

Make and share this Microwave Pepperoni Chips recipe from Food.com.

Provided by NoCookDonna

Categories Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

24 ounces pepperoni slices
salt

Steps:

Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer.
Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the papertowels.
If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.
Salt if desired.

Nutrition Facts : Calories 3319.7, Fat 295.6, SaturatedFat 99.9, Cholesterol 705.6, Sodium 11108.2, Protein 152.4

CRISPY PEPPERONI CHIPS

Crispy Pepperoni Chips image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 1

Ingredients

6 ounces pepperoni, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Pepperoni Pizza Cheese Drip Chips image

Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.

Provided by Chef John

Categories Cheese Appetizers

Time 1h15m

Yield 10

Number Of Ingredients 5

Ingredients

4 ounces low-moisture mozzarella cheese
4 ounces provolone cheese
2 ounces Parmigiano-Reggiano cheese
½ cup prepared pizza sauce
30 slices pepperoni

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
Repeat Steps 3 to 5 to bake remaining 18 chips.
Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5 g, Sodium 420.8 mg

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