2 Ingredient Pizza Chips Recipe for a Quick Low Carb Snack

2 Ingredient Pizza Chips

The first time I made these, I was standing in front of an open fridge late at night, staring at a half empty package of pepperoni and a bag of shredded mozzarella, and I decided that was dinner.

No dough, no kneading, no waiting for anything to rise, and no delivery app. A little while later I pulled a tray of crunchy, cheesy, bite sized chips out of the oven that tasted like the best part of a pizza, and I have kept a bag of pepperoni in the fridge ever since.

These 2 Ingredient Pizza Chips are exactly what the name promises. Two ingredients, one baking sheet, and a hot oven. You build small piles of shredded mozzarella, top each one with a slice of pepperoni, and bake until the cheese turns golden and bubbly.

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What comes out is crisp at the edges, chewy in the middle, and packed with pizza flavor without a single scoop of flour.

I make them for game nights, for movie marathons, and for the afternoons when a pizza craving shows up but the idea of making dough feels like too much work.

They also fit neatly into a low carb way of eating, which is why they land on my snack table more often than a bag of chips does.

They are naturally gluten free and keto friendly, and the two ingredients are usually already sitting in the fridge.

One thing I love about this recipe is how forgiving it is. You do not need special equipment, you do not need to measure anything precisely, and you do not need to babysit a pot on the stove.

A baking sheet and a few minutes of attention are enough. The only real rule is to give the chips a little space on the tray so the cheese has room to spread and crisp instead of steaming into one big sheet.

If you are anything like me, you will start with one tray and immediately wish you had doubled it. They vanish fast, especially once a bowl of marinara shows up next to them.

Two ingredients, one tray, and about ten minutes in the oven. That is the whole trick, and it works every single time.

Why You’ll Love It

There is a reason this little snack has become a regular in my kitchen, and it is not only the flavor.

• Only two ingredients. Pepperoni and shredded mozzarella. That is the entire shopping list.
• Fast from start to finish. The prep is listed at about 15 minutes and the bake takes roughly 10 minutes, so a warm tray is never far away.
• Easy to customize. Switch up the dipping sauce or add a topping or two before baking.
• Low carb and keto friendly. No dough, no breadcrumbs, no flour. Just cheese and pepperoni.
• Kid approved. Even the picky eaters in my house reach for a second one.

They are also the kind of snack that fits almost any occasion, from a quiet weeknight to a crowd gathered around the coffee table.

Ingredient Notes & Details

When a recipe uses only two ingredients, each one has to pull its weight, so a couple of small choices make a real difference.

Pepperoni. Thin slices work best because they crisp up quickly and sit flat on the cheese. Regular pepperoni and turkey pepperoni both work well, so use whichever you keep on hand.

If your slices are on the small side, you can overlap two of them slightly on a cheese pile, or use mini pepperoni instead. Before baking, pat the slices with a paper towel to lift off excess oil. That little step keeps the chips crisp rather than greasy.

Cheese. Shredded mozzarella is the classic choice because it melts into that gooey, stretchy layer you expect from a pizza. Cheddar or an Italian blend will give you a sharper flavor if that is what you are after.

Freshly shredded cheese melts more evenly than the pre shredded kind, so if you have a block of mozzarella and a few extra seconds, grate it yourself.

For one full tray, you need 1 cup of shredded mozzarella cheese and 12 slices of pepperoni, or mini pepperoni if you prefer.

Step by Step Instructions

This is a simple method, and the order matters more than you might expect. Building the cheese piles first gives you a stable base, and the pepperoni on top crisps beautifully in the oven.

1. Preheat the oven. Set it to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Form the chips. Place small piles of shredded mozzarella onto the parchment, about 1 tablespoon each, and space them roughly 2 inches apart.
3. Add the topping. Place a slice of pepperoni on top of each cheese pile.
4. Bake. Put the tray in the oven and bake for 7 to 10 minutes, until the cheese is melted and the edges are golden and crispy.
5. Cool and crisp. Remove the tray from the oven and let the chips cool on the baking sheet for a few minutes. They firm up and crisp as they cool.
6. Serve. Enjoy them plain or with a side of pizza sauce for dipping.

A few things I have learned along the way: keep the piles small and even, because a mountain of cheese spreads into a puddle instead of a chip. Leave that 2 inch gap so the edges have room to crisp.

And watch the tray during the last couple of minutes, since cheese can go from golden to dark faster than you expect.

These chips are at their best straight from the tray, while the cheese is still warm and the edges are at their crispiest.

I like to set a small bowl of marinara right in the middle of the baking sheet so everyone can dip as they go.

Ranch and a spicy garlic sauce are lovely too, and a plate of these disappears faster than any bag of chips I have ever put on the table.

Storage Tips

These chips are at their best the day you make them, but you can keep them around for a little while if you store them properly.

If you do refrigerate them, a quick pass through a warm oven brings the crunch right back. Spread them out on a tray and give them a few minutes at 350°F.

One more tip from experience: let the chips cool completely before you seal them in a container. Trapped steam is the fastest way to turn a crisp chip soft.

Variations

Once you have the basic method down, it is easy to change things up. Here are a few versions I keep coming back to.

• Spicy kick. Sprinkle crushed red pepper over the cheese before baking, or tuck a slice of jalapeño on top.
• Pizza supreme. Add finely diced bell peppers, olives, or mushrooms under the cheese so they cook through.
• Cheese lover’s version. Swap in Parmesan, provolone, or a four cheese Italian blend for a sharper bite.
• Herby twist. Dust the tops with Italian seasoning or garlic powder before they go in the oven.
• Dip duo. Serve with marinara, ranch, or buffalo sauce for dipping.

Whatever you choose, keep the base the same. The pepperoni and mozzarella are what make these taste like pizza in the first place, and everything else is just a bonus on top.

Ingredients

• 1 cup shredded mozzarella cheese
• 12 slices pepperoni, or mini pepperoni if you prefer

That makes one full tray, which comes to 12 servings.

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place small piles of shredded mozzarella, about 1 tablespoon each, on the parchment, spacing them about 2 inches apart.
3. Place a slice of pepperoni on top of each cheese pile.
4. Bake for 7 to 10 minutes, until the cheese is melted and the edges are golden and crispy.
5. Let the chips cool on the baking sheet for a few minutes so they crisp up.
6. Serve plain or with pizza sauce for dipping.

Keep the piles even and leave space between them, and these come out crisp every time. If you are working with a smaller baking sheet, bake in two batches rather than crowding the tray. Overlapping cheese piles steam instead of crisping, and you lose the snap that makes these chips so good.

Recipe details

• Prep time: 15 minutes
• Cook time: 10 minutes
• Servings: 12

Keep in mind that the oven temperature of 400°F (200°C) is what gives these chips their crisp edges, so let the oven come fully up to heat before the tray goes in.

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2 Ingredient Pizza Chips

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2 Ingredient Pizza Chips The first time I made these, I was standing in front of an open fridge late at night, staring at a half empty package of pepperoni and a bag of shredded mozzarella, and I decided that was dinner. No dough, no kneading, no waiting for anything to rise, and no delivery app.

• Total Time: 0 min
• Yield: 12 1x

Ingredients

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1 cup shredded mozzarella cheese
12 slices pepperoni

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Instructions

1-Preheat Oven – Set your oven to: Preheat Oven – Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2-Form the Chips – Place small piles: Form the Chips – Place small piles (about 1 tablespoon each) of shredded mozzarella onto the parchment, spacing them 2 inches apart.
3-Add Topping – Place a slice of: Add Topping – Place a slice of pepperoni on top of each cheese pile.
4-Bake – Put the tray in the: Bake – Put the tray in the oven and bake for 7-10 minutes, or until the cheese is melted and edges are golden and crispy.
5-Cool & Crisp – Remove from oven: Cool & Crisp – Remove from oven and let the chips cool on the baking sheet for a few minutes (they will crisp up as they cool).
6-Serve – Enjoy plain or with a: Serve – Enjoy plain or with a side of pizza sauce for dipping.

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: bake