Introduction
Some cravings don’t want a full meal—they want something salty, crunchy, and wildly satisfying right now.
That’s exactly where 2-Ingredient Pizza Chips shine. With nothing more than pepperoni and cheese,
you can bake (or air-fry) crisp, golden “chips” that taste like the best part of pizza night: spicy-salty pepperoni,
bubbly melted cheese, and those toasty edges that make you hover around the oven.
The beauty is in the simplicity. Pepperoni acts like the base (and it crisps up beautifully), while the cheese melts and
becomes a lacy, crunchy halo as it cools. There’s no dough, no mixing, and no waiting for a delivery. These chips are fast,
portion-friendly, and endlessly customizable—perfect plain, dipped in marinara, or sprinkled with Italian herbs.
In this guide, you’ll learn the most reliable method, how to avoid the common pitfalls (like soggy centers),
plus variations that let you take the same two ingredients in different directions—spicy, extra-crispy, or even “supreme” style.
Once you make a batch, you’ll understand why these disappear faster than a bag of store-bought chips.
Best part: The “chip” texture develops as they cool. Don’t judge them straight out of the oven—give them 3–5 minutes to crisp up.
Ingredients
- Pepperoni slices: 24 slices (regular or turkey pepperoni)
- Shredded cheese: 120 g mozzarella or Italian blend (mozzarella + provolone works great)
Cheese choices: Mozzarella gives a classic pizza pull and mild flavor. A blend with provolone or cheddar adds more sharpness.
Finely shredded cheese melts more evenly and crisps faster than thick shreds.
Optional (not required): Italian seasoning, garlic powder, crushed red pepper, Parmesan, or a tiny sprinkle of flaky salt.
These keep the recipe “two ingredients” while letting you add a finishing touch.
Instructions
Oven method (most foolproof)
- Preheat oven to 200°C. Line a baking sheet with parchment paper (or a silicone mat).
- Place pepperoni slices on the sheet, leaving space between each one.
- Sprinkle about 1–2 teaspoons shredded cheese on each pepperoni slice. Keep the mound centered for a neat round chip.
- Bake for 6–9 minutes, until cheese is melted, bubbling, and the edges are turning golden.
- Remove from oven and let cool on the pan for 3–5 minutes to crisp.
- Transfer to a plate lined with paper towels to absorb extra oil (optional but helpful).
