- Preheat air fryer to 190°C for 2 minutes (if your model allows).
- Place pepperoni in the basket (single layer). Top each with cheese.
- Air fry for 4–6 minutes, checking at the 4-minute mark.
- Cool 3 minutes before lifting out (the cheese firms up as it cools).
Heads up: Cheese can blow around in an air fryer if it melts too quickly. Keep cheese centered and avoid overfilling.
If your air fryer runs strong, lower to 180°C.
How to know they’re done: The cheese should be bubbling and lightly browned at the edges. Overbaking can make them bitter.
Serving and Storage
These are best served warm-ish or at room temperature when they’re at peak crunch.
They’re great on their own, but they also shine with dips and snack boards.
- Serve with: warmed marinara, pizza sauce, ranch, garlic dip, or a spoon of ricotta with herbs.
- Snack board idea: pair with olives, cherry tomatoes, cucumbers, and a bowl of marinara for a “pizza platter.”
- Store: in an airtight container in the fridge up to 3 days (because of the meat and cheese).
- Re-crisp: bake at 190°C for 2–4 minutes or air fry 1–2 minutes (don’t microwave—softens them).
Crunch tip: If storing, place a paper towel in the container to absorb moisture and help keep them crisp.
Tips
- Use parchment: it prevents sticking and makes cleanup easy.
- Don’t overcrowd: air flow helps crisp edges; space them out.
- Cool before judging: crispness increases as the cheese sets.
- Pat pepperoni if very oily: some brands render more fat; a quick blot keeps chips crisp.
- Choose finer shreds: fine cheese melts and crisps more evenly.
- Watch the last minute: the difference between golden and overdone happens fast.
Variations
1) Extra-crispy “lacy edge” chips
Use a little more cheese and spread it slightly beyond the pepperoni edge. It creates a thin, crispy cheese lace.
2) Spicy pizza chips
Use spicy pepperoni and finish with crushed red pepper after baking (optional).
3) “Supreme” style (still basically 2 ingredients)
After baking, add a tiny sprinkle of finely chopped olives or peppers on top. Technically more than 2 ingredients,
but it keeps the spirit of the recipe while adding fun “pizza toppings.”
4) Cheddar-jalapeño vibe
Swap mozzarella for cheddar or a cheddar blend. The flavor is bolder, and the chips taste like jalapeño poppers (even without jalapeños).
5) Mini “pizza chip dippers”
Make slightly larger cheese circles (still centered on pepperoni) so the chips are sturdier for dipping.
Dip upgrade: Warm marinara + a spoon of ricotta + a pinch of Italian seasoning = instant “pizza dip” with zero effort.
Tips
This second tips section is all about troubleshooting—so your chips come out crisp, flavorful, and not greasy.
- My chips are greasy: Some pepperoni renders lots of fat. Blot pepperoni before baking and drain chips on paper towels after.
- My chips aren’t crispy: They likely need a longer cool-down or a slightly longer bake. Give them 5 minutes to set, or bake 1 minute more.
- The cheese spread too much: You used too much or the oven was very hot. Use less cheese and keep it centered.
- The chips stuck: Always use parchment or a silicone mat. If stuck, let cool longer—cheese releases as it firms.
- They taste too salty: Try low-sodium pepperoni or mozzarella, and skip extra seasoning.
Conclusion
2-Ingredient Pizza Chips are proof that the best snacks don’t have to be complicated.
With pepperoni and cheese, you get crunchy edges, melty-toasty flavor, and that unmistakable pizza vibe—without dough,
without frying, and without a long ingredient list. They’re fast enough for weeknights, fun enough for parties,
and satisfying enough to crush the “I need something crunchy” craving in minutes.
Once you learn your ideal bake time (every oven and air fryer is slightly different), you can make these on repeat and dress them up however you like:
keep them classic, make them spicy, add lacy cheese edges, or pair them with marinara for the full pizza-snack experience.
Bake a tray, let them crisp, and watch how quickly they disappear.
FAQ
What are the two ingredients for pizza chips?
The simplest version uses pepperoni slices and shredded cheese (typically mozzarella or an Italian blend).
Can I make these without pepperoni?
Yes. You can bake “cheese crisps” alone. They’ll be thinner and more like classic cheese chips. The pepperoni adds structure and pizza flavor.
Can I use turkey pepperoni?
Absolutely. Turkey pepperoni is often less greasy and can crisp nicely. Bake time may be slightly shorter.
Why do my chips get crisp after cooling?
As melted cheese cools, it firms and sets into a crisp structure. That’s why resting time is part of the method.
Can I make these ahead for a party?
Yes—make them a few hours ahead, refrigerate, and re-crisp in the oven for 2–4 minutes right before serving.
How do I keep them crispy?
Store airtight in the fridge with a paper towel to absorb moisture, and re-crisp briefly in an oven or air fryer before serving.
