Forget takeout, forget delivery, you can whip up a batch of my Keto-friendly Pepperoni Pizza Cheese Crisps in under 10 minutes. You save time, you save money and you save nearly all the carbs found in traditional pizza with a bready crust.
Read on to get this amazing low-carb, keto snack recipe.
Whether you’re following the Keto diet and looking for little to no-carb snacks to nosh or just a bona fide cheese lover, you’ve likely had those little crunchy “crackers” made of just cheese. Back in the day, we called these crunchy, all-cheese munchies “Frico,” but now you usually see them labeled “Cheese Crisps” in the market. If you’ve never heard of pepperoni frico, you have now! 
You’ve probably also noticed how expensive they are . . . that’s partially because of high-quality ingredients (they are typically made strictly of cheese with no grains or fillers at all) and partially due to convenience (if you find shelling out $6 to $12 dollars for a little box of “convenient”). However, you can make your OWN cheese crisps for a fraction of the cost, in 10 minutes . . .and this crunchy keto snack couldn’t be easier! And, I think you’ll love my pepperoni pizza spin on this classic low carb snack. 
My recipe for Keto-friendly Pepperoni Pizza Cheese contains only 4 ingredients – shredded mozzarella cheese, grated Parmesan cheese, sliced pepperoni and an Italian herb seasoning blend. Oh, and this crunchy cheese snack also contain less the one gram of carbs per piece, whoot-whoot! (full nutritional facts in the recipe below)
After tossing together the ingredients for my Keto Pepperoni Pizza Cheese Crisps, all you do is measure out generous two tablespoon servings onto a baking sheet, making a flat circle shape. It is important to use a baking sheet that has been lined with either a reusable silicon baking sheet (like Silpat) or disposable parchment paper. 
Then, it’s just a quick bake for these pepperoni frico in a pre-heated 400 F degree oven for 7 to 9 minutes. You’ll want to watch carefully, once the pepperoni cheese crisps start to brown the edges go quick (I could have taken mine out 30 seconds earlier, oops). However, if you under cook, the pepperoni pizza cheese crisps will be soggy and ain’t no one want soggy cheese (unless it’s queso, then that’s different).
After removing from the oven, let the pepperoni cheese crisps cool for 5 minutes on the baking sheet until they harden up a little. Then eat, enjoy . . . and dunk in a little marinara sparingly (optional). Any leftovers of this crunchy cheese snack can be kept fresh in an airtight container on the counter for up to 5 days.
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***Update, if your crisps seem “less crisp” after a couple days, simple pop on a toaster oven tray and reheat at 250 F degrees for a couple minutes and then let cool down. **
***Note: For the Italian seasoning, I’ve used Instantly Fresh Italian Herb Blend by Litehouse Foods — they are freeze-dried, shelve stable herbs that I find to taste the freshest. Because this is a “bulkier” ingredient than simple ground Italian seasoning, I used double the amount listed in recipe. ***
Have you seen my other cheese crisp recipes? They are awesome too!
Forget delivery or takeout . . and all of the carbs, you can make my keto-friendly, crunchy cheese snack in less than 10 minutes.
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 12 approx 1-3/4" diam. pepperoni
- 1 1/2 teaspoon dry Italian seasoning
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Pre heat oven to 400 F degrees.
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Add mozzarella and Parmesan cheeses to bowl.
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Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
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Add Italian seasoning to bowl. Toss everything together until combined.
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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.
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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.
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Let cool on baking sheet for 5 minutes.
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If desired, serve with favorite marinara for dipping.
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Store leftovers in air-tight container on counter for up to 5 days.
I NEED these in my life like NOW!
Oooh, my kids are going to love these!
OMG yum I need to try this!
These really do look lovely and crispy! Yum!!
Good heavens those look great!
Omg yum. What a great idea. These look quite addicting.
Super fun snack! My tween and her friends will love this!
yes, definitely kid approved!
LOVE Parmesan crisps and this is such a great variation! What a great snack!
We gobbled these all up, and today I’ve made a new secret variety that will be on the blog soon 🙂
Ah, these are SO yummy! My kids will love them too. Such a good idea!!
looks really perfect for our snack
These are such a great idea for an on the go snack!
That looks so delicious! Totally love it!
Thanks ChihYu, they have been a total hit!
Hi. Looks great. Is the calorie count for one?
69 calories — the full nutrition facts are in the recipe details — thanks!
You say 8 servings, but how many chips equal one serving??
Thx!
Sorry that wasn’t clear — one cheese crisp is one serving
I just made these, with no substitutions and they are amazing!!! My only regret is not making more! These will definitely been added to the rotation. Thanks for sharing!
I just made these and they were wonderful I will definitely make them again yum
Aren’t the fun and tasty?! Glad you enjoyed!
These look so yummy!! I can’t wait to make them and try them. Perfect for summer. Getting bored with the tried and true. Ty for sharing.
thanks, hope you enjoy — super easy and tasty!
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These are so good!! Definitely a go to from now on in my house! Thanks for sharing!
So glad you like them 🙂 snack happy!
The symbols on your photo indicate that this snack has MORE than one carb per serving! Switch that greater than sign around!
ARgh, seriously! You don’t know how long I thought about this and kept second guessing myself . . and still got it wrong, lol! Thanks for pointing that out, I need to get it changed 🙂
I was checking the comments before I said the same thing! < means less than (what is needed) 😁
Lol, it’s so embarrassing! I have a mental block with that symbol, EVERY TIME I get it wrong even when I’m SURE it’s right. Thanks for letting me know.
Great!!! Even got my husband and boys to eat them!
Glad you enjoyed — and really, who can resist straight up cheese and pepperoni!?!!
Hey, just made these. Yum yum. Dipped them in Rao’s pizza sauce. Next time will double the recipe they went so fast. Makes about 7 chips. I would make them again in a heartbeat. Remember watch them closely!!
I’m glad you enjoyed them!!!!! And, yes — you almost have to stand there by the oven door to catch them and just the right time before they burn!
Had to lose some pounds. We got so tired of meat, cheese, saw these on Pinterest , I had all the ingredients and thought, I’ll give them a try.. Wonderful!! Try them, but watch closely Wonderful snack.
Glad you enjoyed them! And yes, it has been my experience that you always have to watch them for burning around the edges — it happens fast!
These look wonderful. Question, can you use different cheese? I want to make them now but only have cheddar jack
You can definitely substitute cheddar jack for the mozzarella . . . but you still need 1/4 cup of “hard” cheese like the Parmesan listed in the recipe . . or you can swap other hard cheese like romano, asiago, etc. But just the Kraft Parmesan in the green canister works just fine.
I make these but put the Parmesan and pepperoni on zucchini slices and bake at 400 for about 10 minutes.
that is such a good idea! I have a lone zucchini in the fridge, will try this inspo out!
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The grated Parmesan cheese I have isn’t the powder kind like in the picture. It’s actually shredded. Will it work?
Yes . .. I have used both kinds with good results, it just depends on what I have on hand ..
Tremendous. Just made (and Ate) them. I added some thin chopped ham and red pepper flake. Thanks so much for this recipe.
YAY! So glad you liked the recipe and I LOVE your tweaks!
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